Homemade Chapati and Dhal recipe

A healthy nutritious winter warmer recipe

Traditional savoury comforting dhal recipe with homemade seeded chapati and a few twists to make it a full healthy nutritious meal with layers of satisfying textures.

---

Ingredients: (serves 4)

Dhal:

• 180g split red lentils

• 4 leeks

• 25g butter (or vegan spread)

• 300g spinach

• 12g garlic

• 10g ginger

• 70g tomato puree

• 4g salt

• 2/3 tsp garam masala

• 100mL water

• 6 Tbs yogurt (or coconut yogurt)

Chapati:

• 400g wholewheat flour

• 250g warm water

• 5g salt

• 12g mixed seeds

• 2 ts nigella seeds

Crispy Protein Topping:

• 1 tin of chickpeas

• 1 tin of green lentils

• 1 Tbs EVOO

• 1 1/2 tsp garam masala

• 2 tsp cumin seeds

• Salt

---

Method:

Start with the crispy protein topping

1. Drain the chickpeas and lentils. You can save the chickpea water to make meringues, crêpes or foamy cocktails.

2. Cover a baking tray with a sheet of parchments and spread the lentil and chickpeas over the top. Drizzle the oil and spices over the top, stir then spread out into one layer. Naturally the chickpeas will go to the edges which helps to get an even bake despite difference in size.

3. Roast in the oven at 200°C for 1 hour or until crispy.

Now for the dhal

1. Place the split red lentils in a dutch oven or large saucepan, cover with water, whisk until the water turns white/opaque then pour out the water. Repeat this process 5 times or until the water remains clear. cover the lentils with water again then place onto the hob on a high heat. Bring to the boil before skimming the impurities off the top, then leave to simmer for 15 minutes until the lentils are soft all the way through.

2. Take the 4 leeks, top and tail them, then rinse them well. Slice them all in half then finely chop them. Put them in a frying pan on a low heat with the butter and leave them to sweat off stirring occasionally until they have softened and start to caramelise. Let them brown evenly to develop a lovely caramelised flavour for a richer dhal.

3. Prepare the flavour paste by peeling the ginger and garlic, then place them in the food processor along with the chilli powder, garam masala and water. Blitz until smooth.

4. Once the lentils and leeks are cooked. Pour the water out from the lentil saucepan and fill back up to the level of the lentils with boiling water. Stir in the flavour paste, salt and the leeks then cover and simmer on a low heat for 30 minutes, stir occasionally to make sure the bottom doesn't stick.

5. After 30 minutes, remove the lid and leave for a further 15 minutes.

6. Once the lentils have fully disintegrated making the dhal nice and creamy, add the spinach and stir it in to wilt, then finally stir in the yogurt.

Seeded chapati

Mix the wholewheat flour with recently boiled water and salt. Knead for 5 minutes or until it comes together to form a smooth ball.

Leave to rest for 20 minutes

Divide into 8 sections and roll each of them into a ball using the palms of your hands

Roll each ball thinly using a rolling pin, then sprinkle over 1 pinch of nigella seeds, 1 tsp mixed seeds and a drizzle of oil (EVOO). Roll it up into a sausage then twist it around like a snail. Flatten it out a bit then roll out to 1 cm thick using a rolling pin.

Cook each chapati in a hot frying pan for 2 minutes on each side or until evenly browned.

Serving:

Serve each portion in a bowl with a dollop of yogurt, squeeze of lime and generous helping of crispy topping.

Scoop it up with chapati and enjoy, bon appétit!

---

Full Video:

---

About this recipe:

One of my favourite winter recipes!

I love this dhal recipe because it's so satisfyingly creamy and warming yet it's full of protein, fibre, vitamins and I've reduced the amount of saturated fats that may be in a traditional dhal.

I've taken inspiration from the amazing Dishoom House Black Dal but made some tweaks to achieve most of that flavour and texture in 1 hour instead of 8 hours and make it a healthier complete meal.

This recipe has at least 4 of your 5 a day and a portion has 38g of protein and 34g of fibre. Perfect nutritious healthy dinner that's still full of flavour and different layers of texture.