Asha’s tarka dhal and roti
This recipe is a favourite of Thali chef Asha – real Indian comfort food. Serve with steaming Spekko India Gate basmati rice or a freshly-cooked roti. Cook the dhal first and reheat when the rotis are ready. FOR THE DHAL: 50g Crossbow split peas 1 tsp turmeric powder 1 tsp cumin 50g Crossbow red lentils 100g cooked Crossbow red speckled beans 1 tsp ghee 1 litre water FOR THE TARKA: 1 tbs rapeseed oil (or other vegetable oil) 1 tsp cumin seeds 1 thumb-sized piece ginger, finely chopped 1 garlic clove, chopped 1 small onion, chopped 3 tomatoes, chopped Fresh coriander, chopped Salt to taste FOR THE ROTI: 250g chapati flour ½ tsp salt 1 tbs grapeseed oil (or other vegetable oil) 140 ml water Extra oil for brushing and frying Heat the water for the dhal in a heavy-bottomed pot. Add the split peas, turmeric and cumin and cook for 5 minutes, stirring, until almost done.
Add the red lentils and cook for another 15 minutes until done.
Add cooked red speckled beans and ghee.
To make the tarka: Heat the oil in a pan until hot. Add the cumin seeds and allow to sizzle.
Add the ginger, garlic and onion and fry until soft and fragrant. Add the fresh tomatoes, coriander and salt.
Stir the tarka into the dhal and stir thoroughly. Heat through.
To make the roti: Sift the flour and salt into a large bowl. Sprinkle the oil over the flour, then add just enough water to make a soft but pliable (not sticky) dough. (Add more flour or water as needed). Knead until smooth. Cover and rest for 30 minutes.
Divide the dough into 6 equal pieces and roll each into a thin circle about 2 mm thick.
Brush the bottom third of the roti with oil (use a pastry brush). Fold the oiled third towards the middle. Repeat with the top third, fold inwards.
Then turn the roti a quarter turn clockwise and repeat the process with the bottom and top thirds. Repeat with remaining rotis. Leave to rest.
Heat a little oil in a heavybased frying pan. Roll one of the roti thinly into a round shape with a rolling pin.
Fry on the one side, until it is puffed up and speckled brown on the underside. Turn the roti over and fry for a few minutes more.
Cool for a few seconds, then fold into four and wrap in a clean kitchen towel.
Cook the remaining rotis as above.
To serve, heat the dhal and serve with the rotis on the side.
Recipe: pulses.org Serves 4–6 100 - 150 g Crossbow white kidney beans 2 tbs olive oil 500g oven-roast vegetable mix, cut into bite-sized pieces (such as peppers, butternut, baby marrow, aubergine) 1 red onion, peeled and cubed 1 tsp garlic, crushed 5ml mixed dried herbs 50g sundried tomatoes, diced ½ cup tomato pureé ½ cup vegetable stock Salt and milled black pepper FOR THE TOPPING 400g each of sweet potatoes and potatoes 50g crème fraiche 20g butter Salt and milled black pepper Cook Crossbow kidney beans