Gluten-Free Roti Prata with Dahl

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1/2 cup Tapioca Starch
• 3/4 cup Water
• 1/2 tsp Salt
• 1/4 cup Vegetable Oil
• 1 cup Red Lentils
• 1/2 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Chili Powder

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Gluten-Free All-Purpose Flour, 1/2 cup of Tapioca Starch, 3/4 cup of Water, 1/2 tsp of Salt, and 2 tablespoons of Vegetable Oil. Knead the mixture by hand for 5-7 minutes until a smooth, pliable dough forms.
2. 2Divide the dough into 8-10 equal small balls, each about 1.5 inches (3.8 cm) in diameter. Place the dough balls on a clean, flat surface that has been lightly brushed with a small amount of the remaining 1/4 cup of Vegetable Oil, then cover them with a clean kitchen towel and let them rest for at least 15 minutes at room temperature.
3. 3Lightly brush a clean, flat surface with a small amount of the remaining 1/4 cup of Vegetable Oil. Take one dough ball and, using a rolling pin, roll it out into a very thin 6-8 inch (15-20 cm) circle. Brush the surface of the rolled-out dough circle with a small amount of the remaining Vegetable Oil, then fold two opposite sides towards the center, overlapping slightly, and then fold the other two opposite sides towards the center to form a square; gently roll this square again into a thin 5-6 inch (12-15 cm) square. Repeat this process for all dough balls.
4. 4Heat a 10-12 inch (25-30 cm) non-stick griddle or heavy-bottomed skillet over medium-high heat until hot, about 350-375°F (175-190°C). Place one rolled-out dough square onto the hot griddle and cook for 2-3 minutes per side, or until it turns golden brown, develops crispy edges, and puffs up slightly. Remove the cooked roti prata and set it aside, then repeat with the remaining dough squares.
5. 5Heat a 3-quart (2.8 liter) heavy-bottomed pot or Dutch oven over medium heat. Finely dice the 1/2 medium Onion, mince the 2 cloves Garlic, and grate or finely mince the 1 inch Ginger. Add 1 tablespoon of the remaining 1/4 cup of Vegetable Oil to the pot, then add the diced 1/2 medium Onion, minced 2 cloves Garlic, and minced 1 inch Ginger, and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 1/2 tsp of Turmeric Powder, 1/2 tsp of Cumin Powder, and 1/4 tsp of Chili Powder and cook for 30 seconds until fragrant.
6. 6Add the 1 cup of Red Lentils to the pot and stir to combine with the sautéed aromatics and spices. Simmer the lentils, stirring occasionally, for 15-20 minutes, or until the lentils are tender and have absorbed any moisture from the vegetables; note that the dahl will be very thick due to the limited liquid.
7. 7Serve the cooked Roti Prata immediately with the prepared Dahl.

Substitutions

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