Homemade Dhal and Chapati By Felicity Vincent

A healthy nutritious winter warmer recipe

A traditional savoury comforting dhal recipe with homemade seeded chapati and a few twists to make it a full healthy nutritious meal with layers of satisfying textures.

Ingredients:

Dhal
180 grams split red lentils
4 leeks
25 grams butter (or vegan spread)
12 grams garlic
10 grams ginger
70 grams tomato puree
4 grams salt
2/3 teaspoon garam masala
100 mls water
6 tablespoons yoghurt (or coconut yoghurt)
Chapati
400 grams wholewheat flour
250 mls warm water
5 grams salt
12 grams mixed seeds
2 teaspoons nigella seeds (black cumin)
Crispy Protein Topping
1 tin of chickpeas
1 tin of green lentils
1 tablespoon extra virgin olive oil
1 1 /2 teaspoons garam masala
2 teaspoons cumin seeds
salt

Method:

Crispy Protein Topping
Drain the chickpeas and lentils. You can save the chickpea water to make meringues, crêpes or foamy cocktails. 
Cover a baking tray with a sheet of parchments and spread the lentil and chickpeas over the top. Drizzle the oil and spices over the top, stir then spread out into one layer. Naturally the chickpeas will go to the edges which helps to get an even bake despite difference in size. 
Roast in the oven at 200°C for 1 hour or until crispy.
Dahl
Place the split red lentils in a dutch oven or large saucepan, cover with water, whisk until the water turns white/opaque then pour out the water. Repeat this process 5 times or until the water remains clear. cover the lentils with water again then place onto the hob on a high heat. Bring to the boil before skimming the impurities off the top, then leave to simmer for 15 minutes until the lentils are soft all the way through.  
Take the 4 leeks, top and tail them, then rinse them well. Slice them all in half then finely chop them. Put them in a frying pan on a low heat with the butter and leave them to sweat off stirring occasionally until they have softened and start to caramelise. Let them brown evenly to develop a lovely caramelised flavour for a richer dhal.
Prepare the flavour paste by peeling the ginger and garlic, then place them in the food processor along with the chilli powder, garam masala and water. Blitz until smooth.  
Once the lentils and leeks are cooked. Pour the water out from the lentil saucepan and fill back up to the level of the lentils with boiling water. Stir in the flavour paste, salt and the leeks then cover and simmer on a low heat for 30 minutes, stir occasionally to make sure the bottom doesn't stick.
After 30 minutes, remove the lid and leave for a further 15 minutes.  
Once the lentils have fully disintegrated making the dhal nice and creamy, add the spinach and stir it in to wilt, then finally stir in the yogurt.
Seeded chapati
Mix the wholewheat flour with recently boiled water and salt. Knead for 5 minutes or until it comes together to form a smooth ball.
Leave to rest for 20 minutes.
Divide into 8 sections and roll each of them into a ball using the palms of your hands.
Roll each ball thinly using a rolling pin, then sprinkle over 1 pinch of nigella seeds, 1 tsp mixed seeds and a drizzle of oil (EVOO). Roll it up into a sausage then twist it around like a snail. Flatten it out a bit then roll out to 1 cm thick using a rolling pin.
Cook each chapati in a hot frying pan for 2 minutes on each side or until evenly browned.