Chapatis with Vegetable Dahl

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This week’s recipe of the week has been shared by store owner Denise, homemade Chapatis with Vegetable Dahl. Nourishing and nutritious, perfect for a wholesome lunch or dinner.

Serving: 4-6 people

Chapatis

Preparation time: 10 minutes
Cook time: 5 minutes

Ingredients:

• 1 cup Atta flour
• 1/2 cup water
• Butter to garnish (optional)

Method:

1. Mix 1 cup Atta flour with 1/2 cup water
2. Knead mixture thoroughly until it becomes a dough, make the dough into lime sized balls
3. Lightly dust a chopping board with dry Atta flour & begin to flatten balls with a rolling pin until about 15 cm in diameter
4. Take tortilla-shaped Chapati and place on a non-stick frying pan, flip Chapati frequently until it rises.
5. Garnish with a little butter if desired.

Vegetable Dhal

Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients: 

• 1 tbs vegetable oil
• 1 finely chopped onion
• 1 tsp fresh ginger, grated
• 1 tsp black mustard seeds
• 1/2 tsp chilli
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cumin, ground
• 1/2 tsp coriander, ground
• 100g sweet potato, peeled and diced
• 3 cups baby spinach
• 1 carrot, diced
• 200g split red lentils
• 4 cups water
• salt and pepper
• Coconut yoghurt and fresh coriander to garnish

Method:

1. Heat the oil in a large saucepan. Fry the onion, ginger and black mustard seeds for one minute. Add the remaining spices and fry for 1-2 minutes.
2. Add the sweet potato, spinach and carrot and saute for a few minutes. Add the red lentils and cover with water.
3. Bring to the boil, reduce the heat and allow the dhal to simmer 15-20 minutes or until lentils are soft and vegetables are tender. Add more water during the cooking process if necessary. Soup should be fairly thick.
4. Mash dhal with a potato masher until fairly smooth and creamy. Season with salt and pepper to taste.
5. Garnish with a spoonful of yoghurt and a few fresh coriander leaves. Dhal can be served on it’s own or with curry, rice and chapatis.

Refined Sugar-free  |  Vegan