1 large onion / 1 oz cilantro leaves / 3 garlic cloves / 1 inch piece fresh ginger / 2 + half tbsp olive oil / half tsp salt / 1 tsp chilli akes / half tbsp ground cumin / 1 tsp ground turmeric / 4 tsp garam masala / 1 tsp super ne sugar / 1 tsp ground coriander / 1 tsp fenugreek / 7 oz dried red lentils / 1 can diced tomatoes / 2 cups vegetable stock / 1 can full fat coconut milk / 5 tbsp boiling water (optional). ROTI: 1 & two-thirds cups self-raising our plus extra for dusting / half tsp salt / 1 tbsp vegetable oil / 7 tbsp water / vegetable oil for frying ~ Brush some plastic wrap with oil / ne grater / large saucepan / skillet / rolling pin ~
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Start with making ROTI / pour the our, salt and oil into a large mixing bowl / make a small well in the centre and pour in the water / use your hands to mix the ingredients together and knead until it comes together in a smooth ball of dough / cover the bowl with the oiled plastic wrap and set it aside to rest for 20 minutes. DAAL / peel and chop the onion/ rip the leaves from the cilantro / nely chop the stems and roughly chop the leaves / peel and nely grate the ginger by scraping o the skin with a spoon and grate nely Pour the olive oil into the saucepan and warm it over medium heat / add the chopped onion and salt and stir for 5 - 7 minutes, until softened / add the garlic, ginger, red pepper chilli akes and cilantro stems to the pan and stir for 2 - 3 minutes / add the cumin, turmeric, garam masala, sugar, ground coriander, and fenugreek and stir together for 30 seconds Rinse the lentils and tip them into the pan / stir for 1 minute / pour in the diced tomatoes / fold them into the lentils and bring the thick sauce to a gentle simmer / pour in the vegetable stock and coconut milk and stir all the ingredients together until well mixed / bring back to a very gentle simmer, put the lid on the pan and leave it to bubble away for 35 - 40 minutes until thickened, stirring every now and then to make sure the daal doesn’t catch on the bottom of the pan. While the DAAL is cooking, return to the ROTI Take the dough out of the bowl and divide it into 8 equal pieces / place the pieces of dough on a cutting board and cover with the oiled plastic wrap / dust a clean surface with our, take a piece of dough and roll it out into a neat, at circle , as thin as you can get it / repeat with the remaining pieces Put the skillet over hight heat until very hot / pour 1 teaspoon oil into the pan and swish it around to coat the base / place a roti in the pan an cook until it starts to bubble, then ip it over and fry the other side for another minute / transfer to a plate and repeat to cook all the roti Once the DAAL is cooked take the lid o the pan, taste it and season as necessary / if the lentils have too much bite, stir in 5 tbsp boiling water, put the lid back on and simmer for 3 - 5 minutes longer / stir in the roughly chopped cilantro leaves and serve immediately with the roti