Super versatile dish that you can make using any leftover veg you have in the fridge. Add some chillies for an extra kick and flavour the flatbread with whatever takes your fancy.
Cooking Time: 1 hr 30 mins
Serves: 2
Ingredients
1 tbsp olive oil
2 red onions, thinly sliced
3 cloves of garlic, sliced
1 tsp minced ginger
2 carrots, roughly diced
3 red peppers, roughly chopped
150 g red split lentils, washed
3 tsps of your favourite curry paste
1 vegetable stock cube
1 cup natural yoghurt
1 cup self raising flour (plus extra for dusting)
knob of butter (optional)
coriander (optional garnish)
salt and pepper, to taste
Method
1. Preheat the oven to 170⁰C.
2.In a heavy bottomed pan, fry 3/4 of the onions (save the rest for later), the garlic, ginger and a little salt and pepper in the olive oil over a medium heat until golden and caramelised (5-10 mins).
3. Next, add the carrots and peppers, along with the lentils and cook for a few more minutes.
4. Stir in your curry paste, along with the crumbled stock cube and mix until everything is combined and equally covered in seasoning.
5. Add boiling water to the pan until everything is just submerged. Cover with a lid and place in the oven for 1 hr to 1 hr 30 mins, stirring occasionally until the lentils have absorbed all the liquid and has thickened.
6. Remove the dahl from the oven, add the butter (if using) and leave to rest.
7. While the dahl is resting, combine the yoghurt and flour (plus and additional seasonings you want) in a bowl and mix into a thick dough, adding more flour if it is too loose.
8. Turn out the dough onto a floured surface. Split the dough into two balls and press down in to the flour, turning and flipping the dough as you do this. You should end up with two round flatbreads about 1/2 cm thick.
9. Place the flatbreads, one at a time, into a hot, dry frying pan and cook on each side for 1-2 minutes until browned, but still soft.
10. Meanwhile, fry the remaining quarter of the onions in a pan with a little oil until crispy.
11. Serve the dahl with warm flatbreads, crispy onions, coriander and yogurt.
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