Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Kara Paruppu Roti Canai - lentil curry with flatbread

Kara Paruppu Roti Canai - lentil curry with flatbread

Name: How to cook Kara Paruppu Roti Canai - lentil curry with flatbread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Kara Paruppu Roti Canai - lentil curry with flatbread

Dal is a staple in many households throughout South East Asia. It is served as breakfast, a side, in a tiffin box and often accompanied by roti, a flatbread made from wheat flour. When roti is served alongside a curry dal, it is known as roti canai.

Ingredient

Food ration :

4 servings

Cooking time :

1 hour

2 tbsps

coconut oil

curry leaves

1 stick

cinnamon

star anise

onion, finely sliced

lemongrass stalk, outer leaves removed and bruised

kaffir lime leaves

1 cup

red lentils (masoor dal)

2 tbsps

split chickpeas (chana dal)

1 tsp

salt

200 g

coconut cream mixed with 200 ml water

1 1/2 tbsps

sambar spice (see recipe below)

1 tbsp

ginger/garlic paste

1 tsp

shrimp paste (optional)

1/2 cup (40 g)

coriander seeds

2 tbsps

cumin seeds

dry red chillies (seeds removed)

1 1/2

tsps fenugreek seeds

1 tbsp

black peppercorns

1 tbsp

black gram lentils (urid dal)

1/2 tbsp

mustard seeds

1/2 tbsp

asafoetida

1/2 tbsp

turmeric powder

roti or paratha

Cooking instructions

* Step 1

Sambar spice: Heat a dry frying pan and add coriander seeds, cumin seeds and the chillies and roast until fragrant. Remove from the pan and add to a large plate to cool down. Now add the fenugreek seeds, black peppercorns and cook until fragrant then and set aside. Now add the split chickpeas to the same pan and keep stirring and cook until golden and set aside. Now add the gram lentils to the pan and roast them as the other ingredients and set aside.

* Step 2

Sambar spice: Add the curry leaves and roast until the leaves become crisp and remove. Next add the mustard seeds and remove when they have stopped popping. Turn off the heat and add the asafoetida to the pan and stir as soon as it is added. Remove when the colour has changed. Let all the spices cool down to room temperature then grind with the other spice ingredients to a fine powder. It can then be stored in a jar.

* Step 3

Lentils: Wash the lentils thoroughly in several changes of water then soak for at least half an hour.

* Step 4

Curry paste: In a small bowl, combine the 1 ½ tbsps sambar spice with the ginger/garlic paste, a couple of tablespoons of the coconut cream mix and the shrimp paste (if using), then set aside.

* Step 5

Dal: Heat the coconut oil in a large saucepan and when just hot, add the curry leaves, cinnamon and star anise. Let them sizzle for 10 seconds before adding the onion, lemongrass and lime leaves. Sauté the onions for 5 minutes until soft. Add the curry paste, stir well, turn down the heat and let it cook for 10 minutes.

* Step 6

Dal: Stir the two types of lentils and pour in the remaining coconut cream mix and 6 cups of water. Bring to a simmer then reduce the heat and lightly simmer (partially covered) for 40-50 minutes, stirring occasionally to avoid sticking. Cook until the red lentils have broken down completely but the split chickpeas remain whole but are cooked through. Season with salt. Warm the roti and serve with the lentil curry.