We thought we would spice things up a bit and introduce you to one of our favourite meals in India so far…
This has certainly been one of our top easy-to-cook budget meals on our WorkAway in the Yelagiri Hills (blog post to follow) which even wowed the Indian family we have been staying with – they asked Jack for the recipe!
We hope this gets your taste buds tingling and inspires you to get into the kitchen and cook some Indian food!
Ingredients for approx. 20 Roti
- 600g wholemeal flour
- 2 tsp salt
- Optional: 1 tbsp cumin seeds
Ingredients for Dhal Curry (4-6 people)
- 4 handfuls of Chana dhal (big yellow dhal)
- 4 handfuls of red lentils
- 4 tomatoes (or half a tin of chopped tomatoes)
- 4 small red onions
- 1/2 bulb of garlic
- 5 chillies
- Ginger and garlic paste (alternatively use a thumb of ginger and an extra 4 cloves of garlic)
- 2 tsp coriander powder (or handful fresh coriander)
- 1 tsp turmeric powder
- 1.5 tbsp garam masala
- 2 tsp curry powder
- 1 tsp cumin powder
- 2 tsp salt
- Chilli powder to personal preference
- Handful of chopped fresh coriander for garnish
How to make Roti…
Prep time: 15 mins Cooking time: 15 mins
- Mix flour and salt in bowl (toast cumin seeds and add at this point if desired).
- Add small amount of water and knead, keep adding water until all the flour is incorporated.
- The texture should be soft and moist. Roll into ball, cover and leave to rest at room temp for 15 mins (image 1).
- Roll mixture into sausage, divide into 20 equal portions.
- Roll portions into balls and flatten with palm of hand (makes it easier to roll into a circle) and dust with flour (image 2).
- Roll out balls to approx. 2-3mm thick and between 6-8 inches in diameter.
- Heat a non-stick frying pan or hot plate with a small amount of oil. Add roti and keep moving until roti bubbles with brown spots to underside, flip and repeat (image 3).
Enjoy with any curry!
How to make Dhal Curry…
Prep time: 10 mins Cooking time: 30 mins
- Wash dhal in cold water.
- Fill pan with approx. 1.5 ltr water and add dhal (the dhal will be simmering for a while) turn on to a medium heat, stirring occasionally.
- Prep vegetables (image 1) – thinly slice onions, roughly chop tomatoes, remove chilli stem and slice down centre (this will release flavours whilst cooking), cut garlic cloves in half lengthways.
- When dhal is boiling, add all dried spices and stir. Keep stirring intermittently as it simmers to stop from catching on bottom (we’re not using a non stick pan here!!)
- Heat 2 tsp of oil in frying pan, add sliced onions, garlic and chillies. Fry until onions are translucent, then add chopped tomatoes and garlic and ginger paste (approx. 1tbsp).
- When tomatoes have softened, add mixture to boiling dhal along with salt.
- Allow to boil and reduce until the consistency of wet porridge (as the dhal cools it will thicken up). Keep stirring.
- Serve up, garnish with coriander (we ran out!) and enjoy with roti (Image 2).
Hint: if you like your dhal spicy, bash the chillies in with the dhal to release more flavour.