Lentil Dal, Beef & Spiced Butter Naan

🥘 Ingredients

• Black pepper
• Crushed Tomatoes
  2 unit
• Ground beef
  20 oz
• Lentils
  2 unit
• Naan Bread
  4 unit
• Savory Paprika Blend
  2 tbsp
• Shawarma Spice Blend
  2 tbsp
• Veggie Stock Concentrate
  2 unit
• Yogurt
  1/2 c
• butter
  4 tablespoon (tbsp)
• cilantro
  1 oz
• cooking
• cooking oil
  3 teaspoon (tsp)
• fenugreek
  2 tsp
• garlic
  6 clove
• ginger
  2 thumb
• lemon
  2 unit
• plastic wrap
• salt
• sugar
  1 teaspoon (tsp)

🍳 Cookware

• medium bowl
• large pan
• small pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Peel and mince or grate ginger . Quarter lemon . Finely chop cilantro . Place fenugreek in a medium bowl with enough water to cover. Stir gently until seeds settle at the bottom of the bowl. Cover tightly with plastic wrap and microwave until warmed through ⏱️ 60 seconds . Set aside to soak.

   garlic: 6 clove, ginger: 2 thumb, lemon: 2 unit, cilantro: 1 oz, fenugreek: 2 tsp, plastic wrap
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium heat. Add Ground beef and cook, breaking up meat, until browned, ⏱️ 4-5 minutes . Add garlic and ginger and cook, stirring constantly, until fragrant, ⏱️ 1-2 minutes . Add another drizzle of cooking oil, Savory Paprika Blend , and 1 tsp Shawarma Spice Blend (2 tsp for 4 servings). Toast, stirring, until fragrant, ⏱️ 30 seconds . Add Crushed Tomatoes , Lentils and their liquid, Veggie Stock Concentrate , ½ cup water, ½ tsp sugar , salt , and Black pepper (1 cup water and 1 tsp sugar for 4 servings). Simmer, stirring occasionally, until the liquid has reduced and the lentils are warmed through, ⏱️ 15-20 minutes . Taste and season with salt , Black pepper , and more sugar if desired.

   cooking oil: 3 teaspoon (tsp), Ground beef: 20 oz, cooking, Savory Paprika Blend: 2 tbsp, Shawarma Spice Blend: 2 tbsp, Crushed Tomatoes: 2 unit, Lentils: 2 unit, Veggie Stock Concentrate: 2 unit, sugar: 1 teaspoon (tsp), salt, Black pepper, salt, Black pepper, sugar
3. 

   3

   While the dal cooks, drain the fenugreek and just dry with paper towels; finely chop. Melt 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Cook, untouched, until butter has mostly melted, ⏱️ 1-2 minutes . Add fenugreek and toast until fragrant, ⏱️ 2-3 minutes . Add the remaining Shawarma Spice Blend and cook until fragrant, ⏱️ 30 seconds . Turn off the heat and set the pan aside.

   butter: 4 tablespoon (tbsp)
4. 

   4

   In a small bowl , combine Yogurt and juice from two lemon wedges (four wedges for 4 servings). Season with salt and Black pepper .

   Yogurt: 1/2 c, salt, Black pepper
5. 

   5

   Toast Naan Bread until golden. Spoon or brush the spiced butter onto the toasted naan; slice as desired.

   Naan Bread: 4 unit
6. 

   6

   Divide the dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan and remaining lemon wedges on the side.