Roti Canai with Dhal

🧺 Ingredients

• All-purpose flour250g
• Ghee3 tbsp · Swap: coconut oil (for vegan)
• Warm water130ml
• Salt1 tsp
• Sugar1 tsp
• Red lentils150g
• Turmeric powder1 tsp
• Curry leaves1 small handful
• Onion1
• Tomato1
• Mustard seeds1 tsp
• Cumin1 tsp
• Minced ginger and garlic1 tbsp
• Dried chilies2

👩‍🍳 Steps

1. 1Combine flour, salt and sugar, add warm water and 1 tbsp ghee, knead into a smooth dough, coat with oil, cover and rest at least 2 hours.
2. 2Divide the dough, stretch each portion thin on an oiled surface, then fold into a square.
3. 3Brush a skillet with ghee and cook the flatbread over medium heat until golden and crisp on both sides, then clap it between your hands to loosen the layers.
4. 4Rinse the red lentils and simmer with turmeric and plenty of water until soft and porridge-like.
5. 5In another pan fry the mustard seeds, cumin, curry leaves, ginger-garlic and onion until fragrant, then add tomato and cook down.
6. 6Stir the spice mixture into the lentils, bring to a boil, season with salt, and serve with the roti for dipping.

📊 Nutrition