Roti Canai with Dahl (Dairy-Free)

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1 1/4 cups Water
• 1/2 cup Neutral Oil
• 1 cup Red Lentils
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Chili Powder
• 1/4 tsp Mustard Seeds
• 5 leaves Curry Leaves

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

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of salt. Gradually add the 1 1/4 cups of water while mixing with your hands until a soft dough forms. Turn the dough out onto a clean surface and knead for 5-7 minutes until it is smooth and elastic. Divide the dough into 8 equal pieces and shape each piece into a ball. Place the dough balls in a bowl, pour the 1/2 cup of neutral oil over them, ensuring each ball is coated, and let them rest for at least 30 minutes at room temperature.
2. 2While the dough rests, prepare the dahl. Rinse the 1 cup of red lentils under cold water until the water runs clear. Finely chop the 1 medium onion, mince the 2 cloves of garlic, and grate or mince the 2.54 cm of ginger.
3. 3Heat 1 tbsp of neutral oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant, stirring constantly.
4. 4Stir in the 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the rinsed 1 cup of red lentils and the 1 can of coconut milk to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down. Stir occasionally to prevent sticking.
6. 6In a small separate pan, heat 1 tbsp of neutral oil over medium-high heat (190.6°C / 190°C). Once the oil is hot, add the 1/4 tsp mustard seeds and the 5 curry leaves. Cook for about 30 seconds, or until the mustard seeds begin to splutter and pop. Immediately pour this hot oil and spice mixture into the dahl and stir well.
7. 7To cook the roti, take one rested dough ball and place it on a lightly oiled surface. Gently stretch and flatten it into a very thin circle, about 20.32-25.4 cm in diameter. Heat a lightly oiled griddle or flat pan over medium-high heat (190.6°C / 190°C). Carefully place the flattened dough onto the hot griddle and cook for 1-2 minutes per side, until golden brown spots appear and the roti is puffed and flaky. Repeat with the remaining dough balls, adding a little oil to the griddle as needed.
8. 8Serve the hot, flaky roti canai immediately with the prepared dahl.

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