Indian-Style Dal and Roti
Known for it's huge vegetarian population, Indian cuisine offers many options for plant-based eaters. Here vegetables are cooked to tender perfection in a flavorful curry stew. Check that your curry powder contains turmeric and cumin. A quick whole wheat flour bread accompanies the meal.
Roti
1 cup whole wheat flour (If you can purchase roti flour, the bread will be even tastier.)
3/4 tsp salt
1/2 cup warm water
Dal
1/2 cup of green lentils (split peas)
1 large red potato, cut in bite size cubes
2 cups shredded red cabbage
1 cup frozen green beans
1 carrot, peeled and sliced
1 1/2 tsp salt
1 tsp curry powder
2 Tbsp. chickpea/garbanzo flour
1 tsp olive oil
4 cloves of garlic, minced
2 tsp grated ginger
Mix whole wheat flour and salt. Add the water a little at a time and mix. Knead with your hands until it become a soft, smooth ball. The consistency should be soft and dry. Cover with a damp cloth and let dough rest for 30 minutes.
While dough rests, rinse and drain lentils several times. Put in a medium pot with 4 cups of water and bring to a boil. Add potatoes, cabbage, beans, and carrots. Cover and boil 8 minutes. Turn down to medium heat. Stir in the salt and curry powder. Simmer covered for 15 minutes.
Heat a small skillet. Add chickpea flour and toast for about 2 minutes or until golden. Set flour aside. Wipe out the skillet. Heat the oil. Add the garlic and sauté for about 30 seconds. Add the ginger and turn off the heat.
Roll the dough into a six inch snake. Cut into six equal pieces. Take one piece, flatten into a patty, and then roll into a 4 or 5 inch round with a rolling pin. Place between two sheets of wax paper. Repeat each piece and place between layers of wax paper.
Heat a large skillet; cast iron works best. If you have a gas stove, turn the adjacent burner on medium heat. Place a roti on the skillet and heat for 2 or 3 minutes. Flip over on to the heated burner for 30 seconds. (If you don't have a gas stove, turn the roti and cook.) Place under foil to keep warm. Repeat with all roti.
Ladle a few tablespoons of water from the curry pot into the garlic mixture. Add the mixture to the curry pot. Stir in the chickpea flour. Heat for about three minutes more. Serve with roti.
*Loosely adapted from 66O Curries by Rahavan Iyer