I up-cycled yesterday’s cauliflower soup into a spicy dhal by adding some cooked red lentils and some extra spices. I also knocked up a quick naan bread which was fluffy and doughy. I’m sure I’ve banged on about how easy and satisfying it is to make flatbread, but it is. I think I’ve nailed flatbreads now and added them to my list of life skills. My next life-skill challenge, in case you are interested is learning how to tie six or so useful knots.
One clove of garlic
A thumb sized bit of fresh ginger
A tablespoon of indian style spices, a mix of coriander, cumin, tumeric, fennel seeds or garam masala
One cauliflower broken onto florrets
Half a red onion
A portion of flatbread dough
Some nigella seeds and coriander to garnish
Cook the red lentils according to the packet instructions and set aside.
Finely chop the red onion and fry for about five minutes until cooked and crispy charred at the edges.
Chop the onion fry in the Indian spice mix, chilli and ginger for 10 minutes or until cooked.
Combine with the dhal and the soup mix and heat though.
Roll out the bread dough.
Heat a little oil in a frying pan and fry the flatbread for about four or five minutes each side until it’s puffed up and cooked.
Dollop the dhal onto the flatbread and garnish with the red onion seeds and coriander.