Sri Lankan Dhal Curry (Parippu) with Gluten-Free Roti

Ingredients

• 1 cup Red lentils
• 2 cups Water
• 1 tbsp Coconut oil
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric powder
• 1 tbsp Curry powder (Sri Lankan)
• 0.25 tsp Chili flakes
• 5 Curry leaves
• 0.5 cup Coconut milk
• to taste Salt
• 1 cup Rice flour
• 0.75 cup Water
• 0.25 tsp Salt

Instructions

1. 1Rinse the red lentils and place them in a pot with water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are soft.
2. 2While the lentils are cooking, heat coconut oil in a separate pan over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3Add garlic, ginger, turmeric powder, curry powder, chili flakes, and curry leaves. Cook for 1 minute, stirring constantly.
4. 4Add the spice mixture to the lentils. Stir in coconut milk and season with salt to taste. Simmer for another 5 minutes.
5. 5To make the roti, combine rice flour, water, and salt in a bowl. Mix well to form a smooth dough.
6. 6Heat a lightly oiled griddle or skillet over medium heat.
7. 7Divide the dough into small balls. Roll each ball into a thin circle.
8. 8Cook the roti on the griddle for 2-3 minutes per side, or until golden brown and cooked through. Serve warm with the dhal curry.

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