Put the lentils with the carrot in a pot with cold water on a max heated plate. Bring to a hard boil for 10-15 min and volume down the heat. Leave it for another 40min to an hour.

In a hot skillet toast the cloves, the star anise, the coriander, the cumin, the cayenne pepper, the garam masala and the cardamom for 30sec to a minute. Remove from the skillet.

I placed the butter and the olive oil in the same skilled and fry the onion for 5min. Add the ginger and the garlic and fry for another 2min. Add the toasted spices (from 2). Add the cinnamon stick, the bay leaf, the tomatoes and some water. Leave for some 10-15min.

Remove the lentils from the pot and rinse it. Then add it to the skillet. Leave for another 10min on a low heat.

Move everything to an oven safe pot. I removed the cinnamon stick and whatever I could find from the star anise and the cloves. If you have a clay pot will be great. I used a glass casserole. It needs to be closed(use foil if you need to). Add a glass of water. Heat the oven to 170C and place the lentils for 3-4 hours. Check it hourly so it has enough water.

Starting the naan. In a big bowl mix the dry ingredients. In a cup mix the milk and the yogurt.

Add the milk and the yogurt slowly to the bigger bowl to form a dough. Leave for 2 hours.

Prepare small balls and place them one at time on a dry hot skillet. Leave for a couple of minutes on each side.

I put some semola on the dry skillet so the dough didn't stick.

Garnish the dal with a mixture of cream and yogurt and sprinkle with some cilantro. You can add butter and cilantro to the naan if you want. Bon appetit!