Spicy Dhal and Roti
Servings: 2 servings
This Dhal and Roti can be made ahead or at the campsite, making it an easy and filling meal after a day of adventure!
Ingredients
FOR THE ROTI
- 1 ¼ cup whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- ½ cup water
- A small amount of flour for rolling out roti
FOR THE DAAL
- 1 tablespoon oil
- 1 yellow onion diced
- 1 cup lentils red or brown, rinsed and sorted
- 6 oz can tomato paste
- 3 cups of water divided
- ¼ cup raisins
- ¼ cup cashews
Spice Mix:
- 2 teaspoons turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon cayenne
- ¼ teaspoon garlic
Instructions
- Roti: Mix all dry ingredients together in a medium bowl. Add oil and water, and knead until a soft, pliable dough forms. It shouldn’t be too sticky. Set aside, and let rest while you cook the dhal.
- Dhal: Heat oil over medium-high heat in large pot. Add onion, and sauté until translucent. Add spice mix, and cook for another minute, then add the lentils, tomato paste, and 2 ½ cups of water. Bring to a simmer, cover, and let cook for 20 minutes or until most of the liquid is absorbed and the lentils are tender.
- Meanwhile, divide roti dough into four even pieces. Shape into a small flat disk using your hands, then roll out until bread is ¼ in thick. Heat pan or griddle over medium-high heat, until a drop of water sizzles on the surface. Cook bread for 1 ½ minutes on one side, or until lightly browned. Flip, and cook for 45 seconds on the other side.
- Once most of the liquid is absorbed in the dhal, uncover and add the last half cup of water. Cook for another five minutes until water is fully absorbed, then stir in raisins and cashews.
- Divide between two bowls, and serve with two pieces of roti.
