Roti Canai with Dhal Curry (Peanut-Free)

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 1 tsp Salt
• 0.5 cup Vegetable oil
• 4 tbsp Ghee (clarified butter)
• 1 cup Red lentils (masoor dhal)
• 3 cups Water
• 0.5 tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 whole Dried chilies
• 10 leaves Curry leaves
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 medium Tomato
• 1 tsp Salt
• 2 tbsp Vegetable oil

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

Instructions

1. 1Make the roti canai: Combine flour, water, and salt. Knead until a soft dough forms. Divide into small balls, coat with vegetable oil, and let rest for at least 2 hours.
2. 2Roll out each ball into a thin circle. Brush with ghee and fold into a square. Roll out again.
3. 3Heat a flat griddle or pan. Cook the roti canai until golden brown and flaky, flipping occasionally.
4. 4Make the dhal curry: Rinse lentils and cook with water and turmeric powder until soft. Mash lightly.
5. 5Heat oil in a separate pan. Add mustard seeds, cumin seeds, dried chilies, and curry leaves. Sauté until fragrant.
6. 6Add chopped onion, garlic, and ginger. Sauté until golden brown. Add chopped tomato and cook until softened.
7. 7Pour the cooked lentils into the pan. Add salt and simmer for 10 minutes.

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