375g dried red lentils
1 x 800g tin diced tomatoes
1 medium onion, sliced
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon vegetable oil
1 bunch fresh coriander, chopped finelyMethod
Rinse the lentils in cold water and strain in a colander, add to a large saucepan and cover which water. Bring to the boil then reduce the heat and simmer for 10 minutes. Strain, set aside.
In a frying pan on medium heat add the oil, cumin seeds, mustard seeds, chilli powder, turmeric and a pinch of salt, cook for 3 to 4 minutes until the mustard seeds begin to pop. Add the onion and sir well, cook until just soft.
Add the lentils to the frying pan wet the onion and spices and mix well.
Transfer everything back to the large saucepan and add the tinned tomatoes.
Simmer for 20 minutes until the lentils are soft but not mushy.
Continue to stir throughout adding half to a full cup (250ml) of water to prevent burning the lentils at the bottom of the saucepan. Add the coriander last minute and stir well.
The dahl should not be runny, just thick and stew like in consistency so you can mop it up with the flatbread.Flatbread
1 3/4 cup gluten free flour
1 cup greek yoghurt
Pinch of salt
Add the flour, salt and greek yoghurt into a large bowl, add the chilli flakes as desired.
Mix eh your hands until a ball of dough forms, then knead on a floured surface until smooth and elastic, this takes no time at all, a minute or so.
Divide into 8 equal pieces.
Add flour to the work surface and rolling pin and roll each flatbread out.
Dust of the excess flour then heat a clean frying pan on medium heat and add the flatbread.
Cook for a minute or two on each side until golden brown.Serve warm with the dahl.These freeze well if you make batches, I doubled the recipe then froze 8.Enjoy.