Dreamy Dahl & Homemade Garlic Naan Bread

By Hayley Tia

From nothing, everything is created! Even when your provisions are looking less than favorable this Indian staple is sure to satisfy a crew of hungry sailors. Made from only the basic ingredients in your dry-store, this plant-based meal is an excellent source of iron and fiber, and an even better source of protein when the cupboards are bare.

Dreamy Dahl and homemade garlic naan

Dahl Ingredients

1 tablespoon oil coconut

1 cup dried puy lentils or 1 can of brown lentils

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon garam masala

1 teaspoon chili flakes, if you like it hot add 1 fresh red chili, chopped

1 diced onion

4 cloves of garlic, crushed

2 tablespoons of grated fresh ginger

2 cups vegetable stock or water (use 1/2 cup less water if using canned lentils)

2 cups of coconut milk

1 cup chopped seasonal vegetables of your choice (usually this is whatever we have left; some pumpkin, sweet potatoes, and carrots work really well)

2/3 cup of shredded coconut

Dahl Instructions

  1. Heat the oil in a slow cooker over medium heat and add onion, garlic, and ginger stirring until the onion is soft and translucent.

  2. Add all the spices, frying for a few seconds until they become aromatic.

  3. Add the lentils, stock, coconut milk, and veggies of your choice.

  4. Bring to the boil and then secure the lid and turn off to cook within its own heat for a minimum of ½ hour. The longer the better, 1 hour is ideal.

  5. Stir in the shredded coconut just before serving.

Naan Ingredients

1 cup of plain flour

1 teaspoon sea salt

2 teaspoons cumin seeds

1/2 teaspoon baking powder

1/4 cup of water

Coconut oil for cooking

4 teaspoons of crushed garlic

Naan Instructions

  1. While you are waiting for your Dahl to cook, it's time to prepare those fluffy flatbreads. Combine all the dry ingredients into a small bowl before slowly mixing in the water with a fork.

  2. As the dough begins to form, pour it out onto a floured bench space and knead into a smooth and supple ball.

  3. Divide into 4-6 dough balls and roll out into flatbread.

  4. Heat a frypan over high heat with a tablespoon of coconut oil. Once the pan is hot, add your naan bread cooking one side, basting the other side with garlic and some additional coconut oil before flipping to cook this side too. They only take a few minutes to cook and should puff up and become golden in color.

  5. Serve hot with your Dreamy Dahl.

Serves 6

Any leftovers will intensify in flavor and make for a hearty meal easily prepared for the hungry crew after a wild and windy sail.

To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram


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