Lentil Curry with Rice Recipe

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Ingredients

For the Lentil Curry:
- 1 cup red lentils (washed and drained)
- 2 tablespoons vegetable oil ️
- 1 large onion (finely chopped)
- 2 tomatoes (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder ️
- Salt to taste
- 4 cups water
- Fresh coriander leaves (chopped) for garnish

For the Rice:
- 2 cups basmati rice (rinsed and drained)
- 4 cups water
- 1 tablespoon vegetable oil ️
- 1 teaspoon salt

For the Tandoori Naan:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil ️
- 1/2 cup warm water
- 2 tablespoons melted butter or ghee (for brushing)

Instructions

Prepare the Lentil Curry:

1. Cook the Spices:
- In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter. ️

2. Sauté the Aromatics:
- Add chopped onions and sauté until golden brown. Add minced garlic and ginger, and cook for a few more minutes until fragrant. ➡️

3. Cook the Tomatoes and Spices:
- Add chopped tomatoes, turmeric, ground cumin, ground coriander, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate. ➡️

4. Add Lentils and Water:
- Add the washed lentils and water. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender. ➡️⏳

5. Garnish:
- Garnish with chopped fresh coriander leaves. ➡️

Prepare the Rice:

1. Cook the Rice:
- In a large pot, bring 4 cups of water to a boil. Add the rinsed basmati rice, salt, and vegetable oil. Cover and cook on low heat for about 15 minutes, or until the rice is tender and all the water is absorbed. ️➡️⏳

Prepare the Tandoori Naan:

1. Make the Dough:
- In a large mixing bowl, combine all-purpose flour, sugar, salt, baking powder, and baking soda. Add yogurt, vegetable oil, and warm water. Mix until a dough forms. ➡️

2. Knead the Dough:
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

3. Let the Dough Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for about 30 minutes. ️➡️⏳

4. Shape and Cook the Naan:
- Preheat a skillet or tandoor. Divide the dough into small balls, roll each ball into an oval shape, and cook each naan on the hot skillet until bubbles form and the bottom is golden brown. Flip and cook the other side. Brush with melted butter or ghee. ➡️

Serve:

1. Plate the Dish