45mSri Lankan Coconut Roti with Red Lentil Dhal
Tender vegan coconut flatbreads pair with a creamy, warmly spiced red lentil dhal for a comforting Sri Lankan-inspired breakfast.
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- water-2.5 cups
- all-purpose flour-2 cups
- unsweetened shredded coconut-1 cup
- garlic-2 cloves
- red lentils-1 cup
- canned full-fat coconut milk-1 cup
- canned diced tomatoes with juices-1 cup
- yellow onion-0.75 cups
- neutral vegetable oil-2 tablespoons
- lime-1 each
- curry powder-1 tablespoon
- fine sea salt-1.5 teaspoons
Finely chop the onion and divide it into 1/2 cup for the dhal and 1/4 cup for the roti. Mince the garlic, rinse the lentils in a fine-mesh strainer, and cut the lime in half.
Use the knife carefully and keep fingers clear while chopping and mincing.
In the mixing bowl, combine the flour, shredded coconut, 3/4 teaspoon salt, and reserved 1/4 cup onion. Add 1 tablespoon oil and 1 cup water. Mix into a soft dough, then knead in the bowl for 2 minutes. Cover and rest for 10 minutes while starting the dhal.
Heat the remaining 1 tablespoon oil in the saucepan over medium heat. Add the remaining 1/2 cup onion and cook for 3 to 4 minutes, until softened. Add the garlic and curry powder and stir for 30 seconds, until fragrant.
Use caution when adding ingredients to hot oil to avoid splatter.
Stir in the lentils, coconut milk, remaining 1 1/2 cups water, and remaining 3/4 teaspoon salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer gently for 12 minutes, stirring occasionally.
Stir the dhal carefully because thick lentils can bubble and splatter as they simmer.
While the lentils simmer, divide the rested dough into 8 equal pieces. Roll each into a ball, then pat into a 4-inch round a scant 1/4 inch thick. Keep the shaped roti under the towel. During the final 5 minutes of the lentils’ simmering time, preheat the dry skillet over medium heat.
Keep the skillet handle turned inward and use a dry towel when handling the hot skillet.
Stir the diced tomatoes into the dhal and simmer for 8 to 10 minutes, until the lentils are very tender and the dhal is creamy. At the same time, arrange 4 roti in the hot skillet and cook for 2 to 3 minutes per side, until both sides have deep golden-brown spots and the centers feel firm. Transfer them to the towel and repeat with the remaining 4 roti. Stir the dhal when turning the roti and more frequently near the end of its cooking time.
Keep the skillet handle turned inward and use a dry towel when handling hot cookware.
Stir the dhal carefully because thick lentils can bubble and splatter as they simmer.
Remove the finished dhal from the heat and squeeze in all the lime juice. Cover it while the final roti finish cooking. If needed, stir 1 to 2 tablespoons water into the dhal for a spoonable consistency.
Serve the roti warm with the creamy dhal alongside.
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