Kara Paruppu Roti Canai - lentil curry with flatbread

Name: Kara Paruppu Roti Canai - lentil curry with flatbread
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsps coconut oil; 10 curry leaves; 1 stick cinnamon; 1 star anise; 1 onion, finely sliced; 1 lemongrass stalk, outer leaves removed and bruised; 4 kaffir lime leaves; 1 cup red lentils (masoor dal); 1/2 cup split chickpeas (chana dal); 1 tsp salt; 200 g coconut cream mixed with 200 ml water; Spice paste:; 1 1/2 tbsps sambar spice (see recipe below); 1 tbsp ginger/garlic paste; 1 tsp shrimp paste (optional); Sambar spice:; 1/2 cup (40 g) coriander seeds; 2 tbsps cumin seeds; 16 dry red chillies (seeds removed); 1 1/2 tsps fenugreek seeds; 1 tbsp black peppercorns; 2 tbsps split chickpeas (chana dal); 1 tbsp black gram lentils (urid dal); 10 curry leaves; 1/2 tbsp mustard seeds; 1/2 tbsp asafoetida; 1/2 tbsp turmeric powder; To serve:; 4 roti or paratha

Laura @FeelBetter

Milton Keynes, England

Dal is a staple in many households throughout South East Asia. It is served as breakfast, a side, in a tiffin box and often accompanied by roti, a flatbread made from wheat flour. When roti is served alongside a curry dal, it is known as roti canai.

This Malaysian dish is made from dried split chickpeas and red lentils. The chickpeas keep their shape whilst cooking whilst the lentils break down and thicken the sauce. Lentils are an excellent source of B vitamins, iron, potassium, magnesium and zinc. They’re also a great source of plant-based protein and fibre and super cheap to buy.

The dal is flavoured with Sambar, a South Indian spice mix that dates back to the 17th century in the royal kitchen of Shahaji I. Sambar powder is readily available in Asian supermarkets and there are many, many different recipes. I prefer to make my own and have listed the recipe below. It is scented with citrusy coriander, earthy turmeric, cumin, warming spices like fenugreek seeds, black peppercorns, spicy chillies and mustard seeds and fragrant curry leaves. Feel free to switch up the spices according to your taste.

The Sambar spice is mixed with coconut cream, ginger and garlic to make a smooth curry paste. Malaysian flavours of curry leaves, cinnamon, star anise, kaffir lime leaves and lemongrass are added for freshness and fragrance then earthy onions and the dal.

Whilst initially the dal looks watery, it thickens and tastes better after a day or two.

Laura @FeelBetter

Milton Keynes, England

Whilst initially the dal looks watery, it thickens and tastes better after a day or two.

Saved

Ingredients

1 hour

4 servings

2 tbspscoconut oil
10curry leaves
1 stickcinnamon
1star anise
1onion, finely sliced
1lemongrass stalk, outer leaves removed and bruised
4kaffir lime leaves
1 cupred lentils (masoor dal)
1/2 cupsplit chickpeas (chana dal)
1 tspsalt
200 gcoconut cream mixed with 200 ml water
Spice paste:
1 1/2 tbspssambar spice (see recipe below)
1 tbspginger/garlic paste
1 tspshrimp paste (optional)
Sambar spice:
1/2 cup (40 g)coriander seeds
2 tbspscumin seeds
16dry red chillies (seeds removed)
1 1/2tsps fenugreek seeds
1 tbspblack peppercorns
2 tbspssplit chickpeas (chana dal)
1 tbspblack gram lentils (urid dal)
10curry leaves
1/2 tbspmustard seeds
1/2 tbspasafoetida
1/2 tbspturmeric powder
To serve:
4roti or paratha

Saved

Steps

1 hour

1

Sambar spice: Heat a dry frying pan and add coriander seeds, cumin seeds and the chillies and roast until fragrant. Remove from the pan and add to a large plate to cool down. Now add the fenugreek seeds, black peppercorns and cook until fragrant then and set aside. Now add the split chickpeas to the same pan and keep stirring and cook until golden and set aside. Now add the gram lentils to the pan and roast them as the other ingredients and set aside.
2

Sambar spice: Add the curry leaves and roast until the leaves become crisp and remove. Next add the mustard seeds and remove when they have stopped popping. Turn off the heat and add the asafoetida to the pan and stir as soon as it is added. Remove when the colour has changed. Let all the spices cool down to room temperature then grind with the other spice ingredients to a fine powder. It can then be stored in a jar.
3

Lentils: Wash the lentils thoroughly in several changes of water then soak for at least half an hour.
4

Curry paste: In a small bowl, combine the 1 ½ tbsps sambar spice with the ginger/garlic paste, a couple of tablespoons of the coconut cream mix and the shrimp paste (if using), then set aside.
5

Dal: Heat the coconut oil in a large saucepan and when just hot, add the curry leaves, cinnamon and star anise. Let them sizzle for 10 seconds before adding the onion, lemongrass and lime leaves. Sauté the onions for 5 minutes until soft. Add the curry paste, stir well, turn down the heat and let it cook for 10 minutes.
6

Dal: Stir the two types of lentils and pour in the remaining coconut cream mix and 6 cups of water. Bring to a simmer then reduce the heat and lightly simmer (partially covered) for 40-50 minutes, stirring occasionally to avoid sticking. Cook until the red lentils have broken down completely but the split chickpeas remain whole but are cooked through. Season with salt. Warm the roti and serve with the lentil curry.