Lentil Dhal with Chapatis
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Vegetarian
Ingredients
Makes 4 serves
For dhal:
- 225g uncooked red lentils
- 30g ghee or butter
- 1 brown onion, finely diced
- 1 tsp crushed garlic
- 1 tbsp curry powder
- half a tsp cumin
- 750ml boiling water
- 1 tbsp lemon juice
- salt and pepper
For chapatis:
- 1 cup plain wholemeal flour
- 1 heaped tsp margarine
- about 75ml warm water

Method
- Wash the lentils and set them aside to drain and put a kettle of water on to boil.
- In a pot over high heat, sweat the onions in the butter/ghee with the garlic for a few minutes until the onions start turning golden brown.
- Add the curry powder and cumin to the onions and cook for about a minute, stirring continuously. Add the lentils and continue cooking while stirring for another two minutes or so.
- Add the 750ml boiling water into the pot and stir, then put a lid on the pot and let it simmer for 20-25 minutes, stirring occasionally.
- While the dhal is simmering, make the chapatis. Place the flour into a bowl and rub the margarine into the flour. Slowly add the warm water to the flour bit by bit while mixing with your fingers, until it becomes a firm dough. You may need more or less water. Separate the dough into 4 even pieces and roll each piece out until it is quite thin.
- After the dhal has simmered for 20-25 minutes, remove the lid and continue cooking for another 5-10 minutes until it becomes a porridge-like consistency.
- Start frying off the chapatis in a hot frying pan with a small amount of oil. Cook the first side of the chapatis for about 3 minutes until the underside becomes golden brown. Flip them over and cook for another minute or two, then put on a plate.
- Finish the dhal off by mixing in the lemon juice and seasoning to taste with salt and pepper. Serve hot with rice and the chapatis.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.