Spiced Lentil and Spinach Dal with Whole Wheat Chapati

How to Make It

1. 1

   Make chapati dough first: mix whole wheat flour with a pinch of salt and gradually add warm water. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 20 minutes while you cook the dal.

2. 2

   Heat oil in a heavy pot. Add mustard seeds and let them pop (30 seconds). Add onions and sauté for 8 minutes over medium heat until golden and translucent.

3. 3

   Add garlic, ginger, turmeric, cumin, coriander, and chilli flakes. Stir vigorously for 90 seconds to toast the spices without burning.

4. 4

   Add crushed tomatoes and cook for 6 minutes until the tomatoes reduce and oil begins to separate at the edges.

5. 5

   Add rinsed lentils and 700ml water. Stir to combine. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes, stirring occasionally, until the lentils completely dissolve and form a thick porridge-like consistency.

6. 6

   Stir in baby spinach and light coconut milk. Simmer for 3 minutes until spinach is fully wilted. Add lemon juice and salt. Taste and adjust.

7. 7

   For chapati: divide dough into 8 equal balls. Roll each ball into a thin 20cm disc using a rolling pin on a lightly floured surface.

8. 8

   Heat a dry cast iron tawa or non-stick pan over high heat. Cook each chapati for 60–90 seconds per side, pressing gently with a folded cloth. It will puff up slightly and develop char marks. Keep warm wrapped in a clean cloth.

9. 9

   Serve a deep ladle of dal (approx. 250ml) with 2 whole wheat chapati per person.