Coconut dal and chapati

materials

  • 250 grams purple lentils
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 4 garlic cloves, crushed
  • tsp dry chili flakes, or extra to style
  • 2 tsp mustard seeds (elective)
  • 2 tsp floor cumin
  • 2 tsp floor coriander
  • 1 teaspoon floor turmeric
  • 1 teaspoon floor ginger
  • 400 g tin chopped tomatoes
  • 400 g tin coconut milk
  • 1 tbsp tamarind paste
  • 250 grams frozen spinach (elective)
  • juice lemon or lime

for chapati

  • 500 grams chapati or wholemeal flour, plus further for dusting
  • 1 tsp salt
  • 250-300 ml water
  • Vegetable oil or ghee for frying

technique

  1. Wash the lentils completely in chilly water and depart to pressure in a sieve till prepared to make use of. Warmth oil in a big pot and add onions to it. Cook dinner over low-medium warmth, stirring sometimes, for 10-Quarter-hour, or till onions are delicate and golden.
  2. Add the garlic and spices and cook dinner for a couple of minutes, whereas stirring, till you may hear the mustard seeds crackle and the spices are cooked – take care to not burn. Earlier than including the tomato and coconut milk, add the purple lentils and swirl them in round motions to coat them within the oil. Swirl the empty tins with about 100ml of water and pour the water into the pan.
  3. Season liberally with salt, then stir within the tamarind paste and frozen spinach (if utilizing) and depart to simmer for about 25-Half-hour, stirring sometimes, or till the lentils soften. . You could want so as to add extra water.
  4. In the meantime, make chapatis. Combine flour and salt in a big bowl. Add water little by little, stirring it along with your fingers till the combination comes collectively to kind a dough. Knead the dough in a bowl for a couple of minutes and hold it to relaxation for a couple of minutes.
  5. On a evenly floured work floor, roll the dough right into a sausage form and divide it into 18 items. Flatten every bit of dough with the heel of your hand, earlier than rolling it into a really skinny disc, about 15 cm in diameter. Add extra flour to stop the dough from sticking as wanted.
  6. Warmth a small quantity of oil or ghee in a skillet over medium-high warmth. Fry one chapati for about 30 seconds on either side, or till it puffs up and darkish spots seem on the floor. Repeat with the remaining chapatis. Squeeze lemon or lime juice and serve with dal.

Scrumptious. Recommendation

  1. It is best to serve the chapatis instantly, however you may as well reheat them within the microwave, or double-wrap the stacked chapatis in baking parchment, then in foil for 5-10 minutes earlier than reheating in a medium oven. .

  2. The consistency of lentils may be very open to interpretation—so long as your lentils are cooked, you may cook dinner it a little bit longer for a delicate, pulpy texture, or add further water to make it extra like a soup.

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