Sri Lankan Dhal Curry with Roti (Gluten-Free)

Ingredients

• 1.5 cups Red lentils
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 small Green chilies
• 10 leaves Curry leaves
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 can Coconut milk
• 1 tsp Salt
• 2 cups Gluten-free flour blend
• 1 cup Water
• 2 tbsp Oil for cooking roti

Instructions

1. 1Place the 1.5 cups of red lentils in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Heat the 2 tbsp of coconut oil in a large heavy-bottomed pot over medium heat (about 350°F or 175°C). Add the 1 medium onion, cut into 1/2-inch pieces, and sauté for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 3 cloves of garlic, minced, the 1 inch of ginger, grated, the 2 small green chilies, finely chopped (seeds removed if you prefer less heat), and the 10 curry leaves to the pot. Cook for 1 minute, stirring constantly, until the ingredients are very fragrant.
4. 4Stir in the 1 tsp of turmeric powder, 1 tsp of cumin powder, and 1 tsp of coriander powder. Cook for another minute, stirring constantly, to toast the spices.
5. 5Add the rinsed 1.5 cups of red lentils and the 1 can of coconut milk to the pot. Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes. Stir occasionally to prevent sticking. The lentils are done when they are very soft and have broken down into a mushy consistency.
6. 6Stir in the 1 tsp of salt to season the dhal curry.
7. 7While the dhal is cooking, prepare the roti. In a medium bowl, combine the 2 cups of gluten-free flour blend with the 1 cup of water. Mix with your hands or a spoon until a cohesive dough forms. If the dough seems too dry, add a tiny bit more water, a teaspoon at a time. If it seems too sticky, add a tiny bit more flour.
8. 8Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it and roll it out on a lightly floured surface into a thin circle, about 6-8 inches in diameter.
9. 9Heat a lightly oiled griddle or a 10-inch non-stick skillet over medium heat (about 350°F or 175°C). Cook each roti for 2-3 minutes per side. You will see small bubbles forming on the surface, and the roti should become golden brown in spots and slightly puffed. Transfer the cooked roti to a plate.
10. 10Serve the Sri Lankan Dhal Curry hot with the freshly made gluten-free roti.

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