Ingredients

• 2 tbsp vegetable oil
• ½ onion
• peeled
• sliced
• 2 garlic cloves
• peeled
• crushed
• 1 tbsp root ginger
• peeled
• grated
• ½ tsp curry powder
• 3 cardamom pods
• seeds only
• crushed
• 225g/8oz cooked Puy lentils
• drained
• rinsed
• 1 tbsp tomato purée
• handful fresh spinach leaves
• 200g/7oz chapati flour
• plus extra for dusting
• pinch salt
• warm water
• to bind
• 1 tbsp black onion seeds

Directions

• For the stew
• heat the vegetable oil in a pan over a medium heat. Fry the onions
• garlic and ginger in the oil for 3-4 minutes
• to soften.
• Add the spices to the pan and stir well. Add the cooked Puy lentils and tomato purée and cook for 4-5 minutes
• or until warmed through
• stirring occasionally. Stir in the spinach. Set aside.
• For the chapatis
• mix together the flour
• salt and enough warm water to form a dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Divide the dough into 3-4 pieces
• each the size of a small apple
• and roll out into thin circles with a rolling pin. Scatter over the black onion seeds and press them down into the dough.
• One by one
• dry fry the rolled-out dough circles in a frying pan on both sides until they start to bubble up and turn golden-brown.
• To serve
• heat up the stew and serve with the two or more chapatis.