Roti Canai with Dhal (Shellfish-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1 tsp Salt
• 1/2 cup Vegetable Oil
• 1 cup Red Lentils
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1-2 Green Chilies
• 1/2 cup Coconut Milk

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 cup of Water, and 1 tsp of Salt. Mix until a dough forms, then knead on a clean surface for 10 minutes until smooth and elastic. Divide the dough into 4 equal portions, shape each into a ball, and coat each ball generously with the 1/2 cup of Vegetable Oil. Cover the dough balls and let them rest at room temperature for at least 30 minutes.
2. 2While the dough rests, prepare the dhal. Rinse the 1 cup of Red Lentils under cold water until the water runs clear. Place the rinsed lentils in a large heavy-bottomed pot with 2 cups of water and 1 tsp of Turmeric Powder. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down.
3. 3Finely chop the medium Onion, mince the 2 cloves of Garlic, and grate or mince the 1 inch of Ginger. Finely chop the 1-2 Green Chilies. Heat 2 tbsp of the 1/2 cup of Vegetable Oil in a skillet over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the minced garlic, grated ginger, and chopped green chilies to the skillet with the onions. Cook for 1-2 minutes more, stirring constantly, until fragrant. Stir in the 1 tsp of Cumin Powder and 1 tsp of Coriander Powder and cook for 30 seconds until fragrant.
5. 5Pour the softened lentil mixture from the pot into the skillet with the sautéed aromatics and spices. Stir in the 1/2 cup of Coconut Milk. Bring the mixture to a simmer over medium-low heat (300°F / 150°C), then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the dhal has thickened to your desired consistency.
6. 6To prepare the roti, take one rested dough ball. On a lightly oiled surface, gently stretch and flatten the dough into a very thin, large circle. Fold the dough into quarters, then gently stretch and twist the folded dough to create flaky layers. Cook the roti on a hot griddle or flat pan over medium-high heat (375°F / 190°C), adding a little of the remaining Vegetable Oil as needed, for 2-3 minutes per side, until golden brown and puffed.
7. 7Repeat step 6 with the remaining 3 dough balls. Serve the hot roti canai immediately with the prepared dhal.

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