Gluten-Free Prata with Dhal Curry

Ingredients

• 1 cup Tapioca Flour
• 1/2 cup Rice Flour
• 1/2 teaspoon Xanthan Gum
• 3/4 cup Warm Water
• 1/2 teaspoon Salt
• 1/4 cup Vegetable Oil
• 1 cup Red Lentils
• 1 Onion
• 1 Tomato
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder

Instructions

1. 1In a large bowl, combine the 1 cup Tapioca Flour, 1/2 cup Rice Flour, 1/2 teaspoon Xanthan Gum, and 1/2 teaspoon Salt. Gradually add the 3/4 cup Warm Water while mixing until a smooth dough forms. Add the 1/4 cup Vegetable Oil and knead for 2-3 minutes until the dough is pliable. Divide the dough into 4 equal portions and roll each into a ball.
2. 2On a lightly floured surface (using a little extra tapioca flour if needed, not listed), flatten one dough ball into a thin circle, about 6-8 inches in diameter. Fold the edges of the circle towards the center to create a square shape, then gently flatten the square.
3. 3Heat a lightly oiled griddle or flat pan over medium-high heat (approximately 375°F / 190°C). Cook each flattened dough square for 2-3 minutes per side, or until golden brown spots appear and the prata is cooked through. Set aside and keep warm.
4. 4Rinse the 1 cup Red Lentils thoroughly under cold water. Place the rinsed lentils in a medium saucepan with 3 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very soft and have broken down.
5. 5While the lentils are simmering, finely chop the 1 Onion, 1 Tomato, 2 cloves Garlic, and 1 inch Ginger. Heat 2 tablespoons of vegetable oil (from the 1/4 cup listed) in a separate pan over medium heat (approximately 350°F / 175°C). Add the chopped onion and cook for 5 minutes until softened. Add the chopped tomato, garlic, and ginger, and cook for another 3-4 minutes until fragrant.
6. 6Stir in the 1/2 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, and 1/4 teaspoon Chili Powder into the onion mixture. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Add the cooked, softened red lentils to the pan with the spices. Stir well to combine everything. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld. If the curry becomes too thick, add a splash of water.
8. 8Serve the warm Gluten-Free Prata immediately with the Dhal Curry.

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