Chapati with Spiced Red Lentil and Spinach Curry

Bahan

• Whole wheat flour (Atta)2 cups
• Waterapprox. 1 cup
• Salt1/2 tsp
• Ghee or Oil2 tbsp
• Red lentils (Masoor dal)1 cup
• Fresh spinach2 cups, chopped
• Onion1 medium, chopped
• Tomatoes1/2 cup, pureed
• Garlic cloves3, minced
• Ginger1 inch piece, grated
• Cumin seeds1 tsp
• Coriander powder1 tsp
• Garam masala1/2 tsp
• Turmeric powder1/2 tsp
• Cayenne pepper1/4 tsp (optional)
• Vegetable broth or water3 cups
• Fresh cilantro2 tbsp, chopped
• Plain yogurt (optional garnish)for serving

Langkah

1. 1

   For the Chapati Dough: Mix whole wheat flour, salt, and water to form a soft dough. Knead well and let it rest for 20 minutes.

2. 2

   For the Curry: Rinse the red lentils. Heat 1 tbsp of ghee or oil in a pot. Add cumin seeds and let them splutter. Add chopped onion and sauté until softened.

3. 3

   Add minced garlic and grated ginger. Sauté for a minute until fragrant. Add tomato puree, coriander powder, turmeric powder, garam masala, cayenne pepper (if using), and salt. Cook for 2-3 minutes.

4. 4

   Add the rinsed red lentils and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender.

5. 5

   Stir in the chopped fresh spinach and cook for another 5 minutes until wilted and tender.

6. 6

   Adjust seasoning and consistency with water if needed. Garnish with fresh cilantro.

7. 7

   For the Chapatis: Divide the dough into small balls and roll them into thin, round discs.

8. 8

   Cook the chapatis on a hot tawa until lightly browned and puffed. Brush with ghee or oil.

9. 9

   Serve the chapatis hot with the spiced red lentil and spinach curry. A dollop of yogurt can be added as a garnish.