2 cups lentils (rinsed and picked over)
2 1/2 quarts water
1 tbls turmeric
1 tsp salt
3 tbls butter
One large onion, chopped
2 tsp cumin
2 tsp mustard powder
1/3 cup red wine
One bunch fresh cilantro, finely chopped
Three limes
plain yogurt
In a stock pot, mix the water, turmeric, salt, one tablespoon butter and lentils and bring to a boil. Reduce heat and simmer about a half hour or until lentils are tender and falling apart.
Meanwhile, saute onion, cumin and mustard in remaining 2 tbl butter. When onions are transparent and tender add red wine and cook just a minute or so longer, until a sauce forms.
When lentils are done, add onion mixture, cilantro and the juice from 2 1/2 of the limes. Simmer a few minutes.
Serve with a spoonful of yogurt and lime wedges from the remaining half lime for squeezing.
Naan Bread
2 tbls warm water 2 tbls melted butter
1 tsp sugar 3 cups all purpose flour
2 tsp active dry yeast 1 tsp salt
� cup warm milk � tsp baking powder
� cup plain yogurt, room temp
1. Warm a small glass bowl by running hot water into it. Put 2 tbls warm water, 1 tsp sugar and 2 tsp yeast into bowl. Mix and set aside 5-10 min, until foamy. Blend in warm milk, yogurt and butter.
2. In a large, separate bowl mix flout, salt baking powder. Pour in yeast/milk mixture and work into the flour with your hands. Continue mixing, adding flour or water as needed until the mixture leaves the sides of the bowl. Knead for 6-8 minutes or until smooth and elastic.
3. Place in a lightly oiled brown and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
4. Preheat oven to 550 and set a rack in the lower third of oven and put in the baking stone. Preheat broiler. Punch the dough down and knead briefly. Divide into 6 pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10-15 minutes.
5. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove baking stone from oven and place a piece of dough on it. Back about 4-5 minutes until bread is puffed and has brown spots. Wrap loaves in towels while baking remaining bread.
