Kenyan Chapati with Lentil Stew (Mbaazi)

Ingredients

• 3 cups All-purpose flour
• 1.5 cups Water
• 4 tbsp Vegetable oil
• 0.5 tsp Salt
• 1.5 cups Brown or Green Lentils
• 1 large Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 1 inch Ginger
• 1 can Coconut milk
• 1 tbsp Curry powder
• 0.5 tsp Turmeric
• 0.25 tsp Cumin
• 0.25 tsp Coriander
• 0.25 tsp Chili powder

Instructions

1. 1To make the chapati, combine 3 cups of all-purpose flour and 0.5 tsp of salt in a large bowl. Gradually add 1.5 cups of water while mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic.
2. 2Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a circle about 6 inches wide. Brush each circle with 1 tbsp of vegetable oil and fold it in half, then in half again to form a triangle. Roll each triangle into a slightly thicker circle, about 5 inches wide.
3. 3Heat a griddle or frying pan over medium heat (350°F / 175°C). Cook each chapati for 2-3 minutes per side, until golden brown and slightly puffed up. Set the cooked chapati aside.
4. 4While the chapati cooks, rinse 1.5 cups of brown or green lentils thoroughly. Finely dice 1 large onion, 2 medium tomatoes, mince 3 cloves of garlic, and grate 1 inch of ginger.
5. 5In a large pot or Dutch oven, heat 3 tbsp of vegetable oil over medium heat (350°F / 175°C). Add the diced onion, minced garlic, and grated ginger, and cook until softened, about 5 minutes. Add the diced tomatoes and cook until they begin to break down, about 5 minutes.
6. 6Stir in 1 tbsp of curry powder, 0.5 tsp of turmeric, 0.25 tsp of cumin, 0.25 tsp of coriander, and 0.25 tsp of chili powder. Cook for 1 minute until fragrant. Add the rinsed lentils and 1 can of coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
7. 7Serve the hot chapati with the lentil stew.

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