Indian food is a treat for your senses because it’s so rich in flavor that you can easily adopt lighter variations of your dishes without compromising taste. If you’re looking for a quick and easy lunch to take to work, try Gordon Ramsay’s Dhal recipe and a recipe for Naan bread for a different dish to fill that mid-day hunger strike, ditch the Nan for some brown bread for a guilt-free and quick lunch.

Dhal:

– 400 grams small split chickpeas (hummus tabikh not the large ones)

– 1 litre water

– 2 chopped tomatoes

– 2 curry leaves (substitute with 1 tablespoon mild curry)

– 1 teaspoon ground turmeric

– 1 teaspoon hot chili powder

-1 teaspoon salt

– 30 grams butter

– 1 teaspoon indian spices (the Indian mix is available with some brands but we have often replaced it with Tandouri and it worked fine but double the quantity)

– 8 curry leaves  (substitute with 4 tablespoon mild curry if you don’t have it)

– 2 green chilies split in half

Instructions:

Wash chickpeas thoroughly until water comes out clean

– Add the chickpeas, water, curry, tomatoes, chili powder and salt in a saucepan and stir well

– Bring to boil then lower head and leave to simmer for 30 minutes (until the chickpeas are soft)

– Check to see if the dhal has a the right consistency (it should look like the Egyptian lentil soup when done) and add water if necessary

– Melt butter in a pan and add the remaining curry and Indian spices, stirring for about one minute until they release their aroma and add the chilies and fry for three more minutes.

– Add to the chickpeas mix and leave the whole mix on the stove for an extra minute

– Although the original recipe doesn’t call for it, we have found it more, well, acceptable with Egyptians when we removed the chilies and put the mix in the blender for 4-5 pulses to become more soup-like.

– Serve with the Nan

Nan Bread:

– 250 grams flour

– 2 teaspoons sugar

-1/2 teaspoon baking powder

-120 milliliters milk

-2 tablespoons vegetable oil

– Chopped garlic and coriander for topping.

Instructions:

– Sift the flour, sugar, salt and baking powder in a bowl

– Mix the oil and milk in a separate bowl

– Make a well in the center of the flour mix and slowly pour in the liquid mix, stirring well and working your way from the center to the edges

– Knead the dough well for 10 minutes, adding flour if necessary, make sure the dough is not too sticky

– Cover dough with a damp cloth and leave for 15 minutes

– Preheat gril to medium

– Form dough in 5 balls and roll flat

– Add a brush of butter and your choice of topping (coriander or garlic)

– Place balls on hot baking sheet and grill for 2 minutes (until browned)