Roti Canai with Dhal (Shellfish-Free)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1 tsp Salt
• 0.5 cup Ghee
• 1 cup Red Lentils
• 1 piece Onion
• 2 cloves Garlic
• 1 inch Ginger
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 1 piece Tomato
• 2 tbsp Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour and the 1 tsp of Salt. Gradually add the 1 cup of Water while mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 8-10 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
2. 2While the dough rests, prepare the dhal. Rinse the 1 cup of Red Lentils under cold water. Place the rinsed lentils in a medium pot with 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down. Drain any excess water.
3. 3Finely chop the 1 piece Onion, mince the 2 cloves Garlic, and grate the 1 inch Ginger. Dice the 1 piece Tomato. Heat the 2 tbsp 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 and grated ginger to the skillet with the onions and cook for 1 minute more, until fragrant. Stir in the 0.5 tsp Turmeric Powder, 0.5 tsp Cumin Seeds, 0.5 tsp Mustard Seeds, and 10 leaves Curry Leaves. Cook for another 30 seconds until the spices are aromatic.
5. 5Add the diced tomato to the skillet and cook for 2-3 minutes until it begins to soften. Stir in the cooked lentils from step 2. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Season the dhal with salt to taste (if desired, though salt was already added to the dough).
6. 6Divide the rested dough into 4 equal portions. Take one portion, flatten it into a disc, and spread about 1 tbsp of the 0.5 cup Ghee over its surface. Fold the edges of the disc towards the center to form a square. Repeat with the remaining dough portions and ghee. Let these folded dough squares rest for 10 minutes.
7. 7Heat a flat griddle or large skillet over medium-high heat (400°F / 200°C). Take one rested dough square and gently stretch it by hand or with a rolling pin until it is very thin, about 8-10 inches wide. Carefully place the stretched dough onto the hot griddle. Cook for 1-2 minutes per side, or until golden brown spots appear. Add a little more ghee to the griddle as needed for each roti. Repeat with the remaining dough squares. Serve the flaky roti immediately with the prepared dhal.

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