Red Lentil Dal with Cornmeal Flatbread

Cooking time of 35 minutes – Serves 1

Nutritional Information

• 464 Kcal
• 6.8g Fat
• 0.9g Saturates
• 71g Carbohydrates
• 9.2g Fibre
• 21g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• –

Dietary Requirements

• Halal
• Kosher
• Gluten free
• Dairy free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 65g dry red lentils 
• 1 tsp of olive oil 
• 2 cloves of minced garlic 
• 5g of fresh ginger grated (1 thumb size)
• 1 small onion finely chopped
• 200ml water
• 1/2 tsp turmeric powder
• 1/2 tsp of cumin seeds
• 1/4 tsp of chilli powder
• 1 large tomato chopped 
• 30g of sifted cornmeal flour
• 60ml warm water 

Method

1. Rinse the red lentils under cold water. In a saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-15 minutes until the lentils are tender and cooked through. Set aside.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion is translucent.
3. Add the ground turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onions and spices. Cook for 1-2 minutes to toast the spices and release their flavors.
4. Add the chopped tomato to the pan and cook for a few minutes until it softens.
5. Add the cooked red lentils to the pan, followed by the water. Stir well to combine all the ingredients. Simmer for about 10 minutes, allowing the flavors to meld together. If the dal becomes too thick, you can add more water or broth to achieve the desired consistency. Cover the pan with the lid and set aside while you make the flatbread.
6. In a mixing bowl, place  cornmeal and gently add the warm water. Mix until a soft dough forms. Knead lightly for a minute. 
7. Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into a thin circle or desired shape.
8. Cook the flatbread on the preheated pan for about 2-3 minutes on each side until lightly browned and cooked through
9. Once cooked, serve with the red lentil dal