Dahl Roti

I need a good recipe for dahl roti.Thanks
Danielle

[mudbug]

Can you elaborate on exactly what you are looking for? What is this dish like? Is this a stew and bread combination which is presented together (stew inside the bread) or separately?

[This message has been edited by cchiu (edited 12-17-2000).]

Well it is a flat bread like a pita with yellow split peas in the middle.
To be eaten with curry chicken.
Danielle

I´ve got a recipe for that, but the book is at work and I´m at home - I could post it tomorrow.

Iam looking forward to it thank you so much.
Danielle

[mudbug]

Roti Dalbhari - Roti filled with yellow split peas

Yield: 6 Servings

500 g Self-raising flour
300 ml Water
150 g Yellow split peas
1 T Cumin
2 t Garlic
100 ml Vegetable oil
Salt and pepper to taste

TO MAKE THE FILLING:
Wash the peas and boil them in water to cover until half done. Drain and put into a food processor. Process until fine. In a bowl, combine peas with cumin, garlic (minced), pepper and salt. Mix well.

TO MAKE THE DOUGH: Mix flour with enough water to make a soft dough, which doesn't stick to your hands. From the dough, make small balls and with your thumb, make a hole in each ball. Into each hole, place 1 Tablespoon of filling. Close up each hole. Take a sheet of foil, sprinkle with flour, then place the ball, with closed hole at the bottom. Let rest for 5 minutes. Roll each ball flat, the thickness of a pancake. Heat roti plate or frying pan (dry) and heat the roti on one side until light brown. Brush cooked side with oil, cook other side dry, and then also brush with oil when done. Then cook oiled roti until it puffs. Serve with chicken masala or long beans with chutney.

Source: Deborah Kuhnen from Exclusieve Surinaamse Recepten

This recipe, called dhal chapati (I´ve never been able to figure out the difference between roti and chapati anyway), comes from Charmaine Solomon's The Complete Asian Cookbook. It has red lentils, not yellow, but I´m sure either can be used.

Dhal Chapati

3 cups fine wholemeal flour or roti flour
1-1 1/2 tsps salt, or to taste
1 tablespoon ghee or oil, optional
1 cup lukewarm water
1 cup red lentils
3 cups shredded spinach
2 tbsps oil or ghee
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
1/2 tsp garam masala
1 tsp salt, or to taste
squeeze of lemon juice
1 tbsp ghee for cooking

Reserve half a cup of flour for rolling the chapatis but put the rest in a bowl and mix with salt and ghee or oil, if used. Add the water and mix to a firm but not stiff dough (add more flour if needed). Knead well, then set aside. Put the lentils in a saucepan, add water to cover by 1/2 inch, and bring to the boil. Cover and cook 5 minutes, then stir in shredded spinach and continue to cook until lentils are tender enough to be mashed when stirred with a wooden spoon. Add more water if needed. In another pan heat oil or ghee and fry the onion until golden. Add garlic and spinach/lentil mixture and stir until well blended. Add cumin, garam masala, salt and a squeeze of lemon juice. Fry until the mixture is quite dry and no liquid remains, stirring constantly. Keep the heat low. Allow to cool, taste and adjust seasoning.
Form the dough into 8 balls, press them out slightly to the size of a small saucer and put a spoonful of the cooked lentil mixture in the center. Bring edges of the dough together and pinch well to seal. On a floured board, roll out chapatis very gently with a floured rolling pin. They must be thin, but not so thin that they dough breaks and lets the filling out. They should be the size of a bread and butter plate, or a little larger.
Heat a griddle until very hot, spread a little ghee on it and cook the chapatis, one or two at a time depending on the size of your griddle. While cooking press gently with frying slice. Turn and cook other side. Both sides should be golden with brown spots here and there. If while cooking the first side the uppermost side is spread with extra ghee, the chapatis taste richer. Keep the cooked chapatis covered with a clean cloth and when all are cooked serve hot with extra dhal and spinach filling or other accompanying dishes.

Cchiu..
Funny you found this recipe on a Surinamese website.
Iam from Suriname.
Danielle

[mudbug]

Danielle,

Then it should be exactly what you are looking for I hope!

yes thank you
D

[mudbug]

chefteldanielle,

Did you ever get a chance to try the recipe?