Romy Gill’s chana dal with chapati

Serves 4-6

For the chapati

• 2 red onions
• 1 litre hot water
• 0.5 tsp ground turmeric
• 0 salt
• 4 tsp rapeseed oil
• 1 tsp black mustard seeds
• 2 tsp garlic
• 1 tsp ginger
• 1 tomato
• 2 tsp fresh green chillies
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp garam masala
• 2 red kashmiri chillies

• 200g plain flour
• 75g lukewarm water
• 1 tsp oil
• 0 butter

Step 1
Soak the chana dal in cold water for 10 minutes, then wash it in cold water so that all the starch comes out.

Step 2
Finely chop the red onions and keep aside.

Step 3
In a deep pan, on medium heat, cook the chana dal in the hot water, adding the turmeric and salt, for 30 minutes.

Step 4
In another pan, heat the oil and add the mustard seeds.

Step 5
When they start to pop, add the chopped onions and soften slowly, taking care to make sure all of the onions get cooked.

Step 6
Add the grated garlic and ginger and cook for 6-7 minutes on medium heat.

Step 7
Add the chopped tomato and green chillies and cook for a further 2-3 minutes.

Step 8
Keep stirring so that the paste doesn’t get burnt.

Step 9
Add all the spices along with whole red chillies and mix well.

Step 10
If the paste sticks to the base of the pan then add few drops of hot water.

Step 11
Add the paste to the cooked chana dal.

Step 12
Cover the pan and cook on a very low heat for 3-4 minutes.

Step 13
To make the chapatis, make a well in the middle of the flour in a bowl and pour in the water and oil.

Step 14
If the dough feels a little hard, add a few drops more water.

Step 15
Mix into a dough and knead for 5-8 minutes until smooth and elastic.

Step 16
Cover with a tea towel and rest for an hour.

Step 17
Make 8-10 balls of the dough.

Step 18
Sprinkle flour onto a board and roll out a ball to make a thin pancake about 3mm thickness.

Step 19
Place the dough on a hot pancake pan over medium heat and turn over after 30 seconds.

Step 20
Cook the second side for 1 minute, until small bubbles form.

Step 21
Turn again and cook the first side, pressed lightly with a kitchen towel.

Step 22
It should start to rise.

Step 23
Make sure it is cooked evenly.

Step 24
Smear it with butter and wrap it in a kitchen towel to keep warm before serving with the chana dal.