Tadka Twist Naan Treat: Dal Tadka + 2 Naans

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250 grams yellow lentils (toor dal)
1 small onion, finely chopped
1 large tomato, finely chopped
2 green chilies, chopped
5 grams turmeric powder
6 grams red chili powder
6 grams cumin seeds
5 grams mustard seeds
3 grams asafoetida (hing)
1/2 inch ginger, grated
3 cloves garlic, minced
15 grams Salt
30 gramss ghee (clarified butter)
Fresh coriander leaves for garnish

**Instructions:**
1. Rinse the lentils thoroughly and cook them in a pressure cooker with enough water until soft and mushy.
2. In a pan, heat ghee. Add cumin seeds and mustard seeds. Allow them to splutter.
3. Add chopped onions, green chilies, ginger, and garlic. Saute until the onions become golden brown.
4. Add asafoetida, turmeric powder, and red chili powder. Mix well.
5. Add chopped tomatoes and cook until they are soft and the oil starts to separate.
6. Pour this tempering into the cooked lentils. Stir well and let it simmer for a few minutes.
7. Add 15 grams Salt and garnish with fresh coriander leaves.

**Naan:**

**Ingredients:**
500 grams all-purpose flour
6 grams baking powder
4 grams baking soda
5 grams salt
30 gramss Curd (Dahi)
15 ml refined oil
130 grams warm water (adjust as needed)
Butter for brushing (optional)

**Instructions:**
1. In a bowl, mix the flour, baking powder, baking soda, and salt.
2. Add Curd (Dahi) and oil to the dry ingredients. Mix well.
3. Slowly add warm water and knead to form a soft, smooth dough.
4. Cover the dough and let it rest for 2-3 hours.
5. Preheat your oven to the highest temperature or use a tandoor if available.
6. Divide the dough into small balls. Roll each ball into an oval or round shape.
7. Place the rolled dough on a preheated baking sheet or in the tandoor and cook until it puffs up and gets golden brown spots.
8. Optionally, brush with butter before serving.

Serve the Dal Tadka with hot Naan, and you have your Tadka Twist Naan Treat! Adjust spice levels according to your preference. Enjoy!