2 tsp chopped green bird’s-eye chillies (or to taste)
1 tsp ground turmeric
2 tsp salt (or to taste)
2 tbsp sunflower oil
30g/1oz butter
2½ tsp cumin seeds
5 garlic cloves
finely chopped
3cm/1¼in fresh root ginger
finely grated
1 onion
finely chopped
2 tomatoes
chopped
2 tsp garam masala
handful fresh coriander
roughly chopped
to garnish
275g/9¾oz medium chapati flour
plus extra for dusting
1 tsp salt
25g/1oz butter
to serve
Directions
To make the dal
place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies
turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes
or until cooked through.
Meanwhile
heat the oil and butter in a small saucepan over a medium heat. Add the cumin
garlic
ginger
onion and tomatoes and cook for 12–15 minutes.
To make the chapatis
combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well
shape into golf ball-sized balls
and set aside on a lightly floured surface.
Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve.
When the dal is cooked
stir in the onion and tomato mixture and the garam masala
bring back to the boil
then remove from the heat. Garnish with coriander before serving with the chapatis.
