Chapatis with Vegetable Dahl
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
Preparation time: 10 minutes
Cook time: 5 minutes
- 1 cup Atta flour
- 1/2 cup water
- Butter to garnish (optional)
- Mix 1 cup Atta flour with 1/2 cup water
- Knead mixture thoroughly until it becomes a dough, make the dough into lime sized balls
- Lightly dust a chopping board with dry Atta flour & begin to flatten balls with a rolling pin until about 15 cm in diameter
- Take tortilla-shaped Chapati and place on a non-stick frying pan, flip Chapati frequently until it rises.
- Garnish with a little butter if desired.
Preparation time: 15 minutes
Cooking time: 25 minutes
- 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
- 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.
- Add the sweet potato, spinach and carrot and saute for a few minutes. Add the red lentils and cover with water.
- 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.
- Mash dhal with a potato masher until fairly smooth and creamy. Season with salt and pepper to taste.
- 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