Roti Canai with Spicy Dhal Curry

Flaky and crispy flatbread with buttery layers paired with a fragrant, spicy dhal curry. This appetizer awakens the palate with its rich textures and aromatic spices.

Steps

1. Prepare the roti dough: In a bowl, mix flour and salt. Add ghee and water gradually, kneading until smooth and elastic. Cover dough and let rest for 2 hours. 2. Divide dough into a small ball. On a greased surface, flatten and stretch the dough thinly into a large circle, then fold into a square by folding edges towards the center. 3. Heat a pan with oil on medium-high. Fry the folded dough until golden brown and crispy on both sides. Remove and keep warm. 4. Rinse lentils and soak for 15 minutes. 5. In a pot, heat oil. Add mustard seeds and cumin seeds until they pop. Add onions and garlic, sauté until translucent. 6. Add turmeric, chili powder, drained lentils, and water. Bring to a boil, then simmer until lentils are soft and curry thickens (about 20 minutes). 7. Season dhal with salt. Garnish with fresh coriander. 8. Serve hot roti canai alongside the spicy dhal curry.

For the Roti Canai: - 100g all-purpose flour - 1/4 tsp salt - 2 tbsp ghee or melted butter - 60ml water (adjust as needed) - Oil for frying For the Spicy Dhal Curry: - 50g red lentils - 1 small onion, finely chopped - 1 garlic clove, minced - 1/2 tsp turmeric powder - 1/2 tsp cumin seeds - 1/2 tsp chili powder - 1/2 tsp mustard seeds - 150ml water - Salt to taste - 1 tbsp vegetable oil - Fresh coriander for garnish