Roti Canai with Dairy-Free Dhal

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Warm Water
• 1/2 cup Vegetable Oil
• 1 teaspoon Salt
• 1 cup Red Lentils
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Mustard Seeds
• 10 Curry Leaves
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 cup Coconut Cream (from a can)
• 2 cups Vegetable Broth

Instructions

1. 1To make roti canai: In a bowl, combine flour, warm water, 2 tablespoons of vegetable oil, and salt. Knead until a soft, elastic dough forms. Divide into small balls and let rest for 30 minutes, covered in oil.
2. 2While dough rests, prepare dhal. Rinse lentils and cook with turmeric powder and vegetable broth until soft and mushy (about 20 minutes).
3. 3In a separate pan, heat remaining vegetable oil. Add cumin seeds, mustard seeds, and curry leaves. Sauté until fragrant. Add onion, garlic, and ginger. Cook until golden brown.
4. 4Add the sautéed mixture to the cooked lentils. Stir in coconut cream and simmer for 10 minutes. Season with salt to taste.
5. 5To cook roti canai: Flatten each dough ball thinly. Heat a flat griddle or pan. Cook each roti until golden brown and flaky, flipping occasionally and adding oil as needed.
6. 6Serve the roti canai hot with the dairy-free dhal.

Substitutions

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