Roti Canai with Dahl (Soy-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 teaspoon Salt
• 3/4 cup Water
• 1/4 cup Ghee
• 1 cup Red Lentils
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Mustard Seeds
• 1 piece Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 piece Tomato
• 1/2 cup Coconut Milk
• 1/4 teaspoon Chili Powder
• 2 tablespoons Coriander Leaves

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

Instructions

1. 1To make the roti canai dough, combine flour and salt in a bowl. Gradually add water and knead until a smooth dough forms. Divide the dough into small balls and coat each ball with ghee. Let rest for at least 30 minutes.
2. 2While the dough rests, prepare the dahl. Rinse the red lentils and cook them in a pot with turmeric powder and water until soft.
3. 3In a separate pan, heat ghee and add cumin seeds and mustard seeds. Once they splutter, add chopped onion, garlic, and ginger. Sauté until golden brown. Add chopped tomato and cook until softened.
4. 4Add the cooked lentils to the pan with the spices. Stir in coconut milk, chili powder, and salt to taste. Simmer for 10-15 minutes.
5. 5To cook the roti canai, flatten each dough ball and stretch it as thin as possible. Fold the dough to create layers, then cook on a hot griddle with ghee until golden brown and flaky.
6. 6Serve the roti canai hot with the dahl, garnished with coriander leaves.

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