Fragrant Dhal with Chapatis
In this recipe you will find the perfect orchestration of spices to create an explosion of flavours on the dinner plate. This delicious dhal creates a balancing meal that is high in protein and perfect for transporting or batch cooking (and freezing!) You can cook the dhal a day in advance and prepare your on the go lunches ahead of time. It usually tastes even better the next day as the spices develop in the curry. The chapatis are optimal for dipping and, if you are on the move, can replace your cutlery. Tasty and practical.
Recipe Tester Feedback: "We love Indian food and I have been searching for a great Dahl recipe for ages. Now I have one that the whole family (including carnivore hubby!) loved." - Tracey
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Dairy
Preparation Time 20 minutes
Cooking Time 1.5 hours
Can be frozen
- Chapatis: (*serve without Chapatis for GF option)
- ghee - 40g, or butter (*use DF spread if required)
- plain flour - 125g + extra for dusting
- plain flour - 125g, wholemeal
- salt - 1/2 tsp
- water - 120g, warm
- water - 1.1L
- lentils - 250g, green
- ginger - 50g, peeled
- onion - 1, large, peeled
- bay leaves - 2, dried
- cinnamon - 1, stick
- star anise - 1
- vegetable oil - 40g
- cumin - 1.5 tsp, ground
- turmeric - 1.5 tsp
- dried coriander - 1.5 tsp, ground
- garam masala - 1.5 tsp
- salt - 2 tsp
- tinned tomatoes - 400g, chopped
- tomato - 1, plum, quartered
- fresh coriander - 20g
- Place the ghee (40g) into the bowl and melt 2 minutes / 50C / Speed 1.
- Add the plain flour (125g), wholemeal flour (125g), salt (1/2 tsp) and lukewarm water (120g) to the bowl. Knead 2 minutes / Closed Lid / Kneading Function.
- Remove from the bowl and place on a floured surface. Form into a ball and cover with a tea towel to rest for 15 minutes.
- While waiting, prepare the lentils. Fill the bowl with water (1.1L) to just over the 1L mark. Insert the internal steaming basket. The bottom of it should just be covered with water. Add the lentils (250g) and cook 40 minutes / 110C* / Stirring Speed. Measuring cap should be on. If the water begins to bubble over, turn the heat down to 100C. Once cooked, set aside.
- After the dough has rested, cut the ball into 8 equally sized pieces. Form into balls and flour each of them thoroughly. If your hands get sticky, simply dust them with a bit more flour.
- Roll out each ball to 13cm diameter round disks. Stack on a plate with flour in between each layer. To cook, heat up the pan or skillet until piping hot, then reduce to medium heat. Place one chapati in the pan and wait 1-2 minutes until bubbles form on the surface, then flip and repeat for the other side. Place on a serving plate and repeat with the remaining chapatis. You may wish to cook them while the dahl is cooking in your thermo mixer.
- Add the ginger (50g) to the clean and dry mixer bowl and chop Speed 5 / 4 seconds. Transfer the ginger to a separate bowl and set aside for later.
- Quarter the onion (1) and place in the mixing bowl. Chop Speed 5 / 2 seconds. Scrape down sides.
- Add bay leaves (2), cinnamon stick (1), star anise (1) and oil (40g). Cook 10 minutes / 110C* / Stirring Speed.
- Add the ground cumin (1.5 tsp), turmeric (1.5 tsp), ground coriander (1.5 tsp), garam masala (1.5tsp), salt (2 tsp), tinned tomatoes (400g) and the plum tomato (1) to the bowl. Cook 10 minutes / 110C* / Stirring Speed.
- Add the lentil mix to the bowl. Program 15 minutes / 100C / Reverse+Speed 2.
- Pour into a serving bowl, or individual lunch containers and serve scattered with fresh ginger, coriander and chapatis to dip.