Ingredients
Flat bread
- 2 tbsp flour per bread
- ½ tsp baking powder
- 2 ½ tbsp yoghurt
- Pinch salt
Dahl
- 1 tbsp oil
- ½ chopped onion
- ½ crushed garlic clove
- 1 tsp grated fresh ginger
- 1-2 tsp ready mixed curry powder
- 2 tbsp red lentils
- Enough water to cover lentils
- Salt to taste
- Splash coconut milk
- Optional sultanas
Equipment
- Bowl
- Rolling pin
- Frying pan
- Saucepan
- Wooden spoon
- Dishcloth
- Teatowel
- Tupperware for bread
- Tupperware for dahl
Method
Flat bread
Mix flour, baking powder and salt with the yoghurt. Different flour absorbs liquid differently so you’ll need to gauge this as you go along. Tip out and squeeze together. Dust the table with flour and roll flatbread. Heat the frying pan without oil over a medium heat. Pop the bread in and cook for 2-3 minutes on each side. Look at the underside to gauge whether to turn it – it will be brown.
Dahl
This is a simple curry sauce/gravy/soup style food which is nice eaten by dipping the flat bread into it. Gently fry onion, garlic and ginger in the saucepan with oil for around 2 minutes. Add curry powder and fry for another minute. Add lentils and cover with water. Simmer for 20 minutes adding salt, sultanas and coconut milk in amounts which you like. I love a blob of mango chutney in mine too!
Skills
- visually gauging texture [for bread] and adding where necessary, not weighing
- using touch to work out whether bread is cooked
- frying spices to release flavour