Sri Lankan Coconut Roti with Red Lentil Dhal

Servings: 4 · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 3/4 cup yellow onion
• 2 cloves garlic
• 2 tablespoons neutral vegetable oil
• 1 tablespoon curry powder
• 1 cup red lentils
• 1 cup canned full-fat coconut milk
• 1 cup canned diced tomatoes with juices
• 1 each lime
• 1 1/2 teaspoons fine sea salt
• 2 1/2 cups water

Equipment

Mixing Bowl; Spatula; Saucepan; Knife; Cutting Board; Skillet; Measuring cups and spoons; Spoon; Kitchen towel; Strainer; mixing bowl; spatula; saucepan; knife; cutting board; skillet; measuring cups and spoons; spoon; kitchen towel; strainer

Steps

1. Prepare the onion, garlic, lentils, and lime. 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.
   • 3/4 cup onion — finely chopped
   • 2 Count garlic — minced
   • 1 cup lentils — rinsed
   • 1 Each lime — cut in half

   Use the knife carefully and keep fingers clear while chopping and mincing.

2. Mix, knead, and rest the roti dough. 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.
   • 2 cups flour
   • 1 cup coconut
   • 1/4 cup onion — finely chopped
   • 1 tablespoon vegetable oil
   • 3/4 teaspoon sea salt
   • 1 cup Water
3. Soften the onion and add the garlic and curry powder. 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.
   • 1/2 cup onion — finely chopped
   • 1 tablespoon vegetable oil
   • 2 Count garlic — minced
   • 1 tablespoon curry powder

   Use caution when adding ingredients to hot oil to avoid splatter.

4. Simmer the lentils. 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.
   • 1 cup lentils — rinsed
   • 1 cup coconut milk
   • 1 1/2 cups Water
   • 3/4 teaspoon sea salt

   Stir the dhal carefully because thick lentils can bubble and splatter as they simmer.

5. Shape the roti and preheat the skillet. 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.

6. Finish the dhal and cook the roti. 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.
   • 1 cup tomatoes

   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.

7. Add the lime juice and adjust the dhal. 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.
   • 1 Each lime — cut in half
8. Serve the roti with the dhal. Serve the roti warm with the creamy dhal alongside.

https://plumtally.com/recipes/sri-lankan-coconut-roti-with-red-lentil-dhal-roflwsbslpu4