Gluten-Free Roti Canai with Dhal

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1/2 tsp Salt
• 3/4 cup Water
• 1/4 cup Oil
• 1 cup Red lentils
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/4 tsp Garam masala
• 1/2 onion Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tomato Tomato
• 1/2 cup Coconut milk
• 2 cups Vegetable broth
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the gluten-free flour and salt. Gradually add water and mix until a dough forms. Add the oil and knead until smooth. Let rest for 15 minutes.
2. 2Divide the dough into small balls. Roll out each ball into a thin circle. Fold into a square.
3. 3Heat a griddle or pan. Cook each roti until golden brown and slightly crispy, flipping occasionally.
4. 4For the dhal, rinse the lentils. In a pot, combine the lentils, turmeric powder, cumin powder, garam masala, vegetable broth and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
5. 5In a pan, sauté onion, garlic, and ginger. Add tomato and cook until softened. Add to the lentil mixture. Add the coconut milk and cilantro. Simmer for another 5 minutes.
6. 6Serve the roti canai with dhal.

Substitutions

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