Coconut roti with dhal

Name: Coconut roti with dhal
Yield: 6
Ingredients: 2 ½ cups Flour; 1 ½ cups Coconut threads, soaked for 5 minutes in a little warm water then well drained (Main); 1 small Red onion, finely chopped; 1 Green chilli, thinly sliced; 3 Tbsp Curry leaves, chopped; 1 tsp Salt, dissolved in 1 cup water; 2 Tbsp Coconut oil, or vegetable oil; 150 g Dried split yellow peas, well rinsed, soaked for 1 hour in cold water and drained (Main); 2 large Red onions, one finely chopped the other thinly sliced; 1 Green chilli, sliced; 1 Pandan leaf; 2 stalks Lemongrass, bulb ends squashed; 2 sprigs Curry leaves; ½ tsp Ground turmeric; 2 Tbsp Fresh lime juice, or lemon juice; 1 Tbsp Vegetable oil; 3 small Red chillies, dried, rinsed and dried; 3 cloves Garlic, finely chopped; 1 Tbsp Mustard seeds

for 6 people

Tamara West

Ray McVinnie

Chef and food writer

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I enjoyed a free demo on how to make these roti when I watched a very deft woman turning out rotis for lunch atone of the Dilmah philanthropic institutes. Unlike Indian roti, the Sri Lankans add coconut, chillies, onion, curry leaves and sometimes a little grated Maldive fish (sun-dried smoked skipjack tuna) to theirs. The result has a rich flavour and a slightly chewier texture than a soft Indian roti. The following, although my version, tastes as I remember them. I buy curry leaves from my local Asian shop, freeze what I don’t use and then use the rest straight from the freezer when needed. They don’t taste of curry but have a citrusy smell and flavour. The name just comes from the fact that they are used in curries. Aromatic pandan leaves are also available from Asian grocers.

Coconut roti

2 ½ cups	Flour
1 ½ cups	Coconut threads, soaked for 5 minutes in a little warm water then well drained (Main)
1 small	Red onion, finely chopped
1	Green chilli, thinly sliced
3 Tbsp	Curry leaves, chopped
1 tsp	Salt, dissolved in 1 cup water
2 Tbsp	Coconut oil, or vegetable oil

Dhal

150 g	Dried split yellow peas, well rinsed, soaked for 1 hour in cold water and drained (Main)
2 large	Red onions, one finely chopped the other thinly sliced
1	Green chilli, sliced
1	Pandan leaf
2 stalks	Lemongrass, bulb ends squashed
2 sprigs	Curry leaves
½ tsp	Ground turmeric
2 Tbsp	Fresh lime juice, or lemon juice
1 Tbsp	Vegetable oil
3 small	Red chillies, dried, rinsed and dried
3 cloves	Garlic, finely chopped
1 Tbsp	Mustard seeds

Directions

Coconut roti

Put everything except the salt water and oil into a mixing bowl and mix well. Add the water and oil slowly, mixing continuously. Mix well so that you have a soft dough.
Divide into 6 even balls. Roll each ball out on a clean floured surface about ½ cm thick and about 20cm in diameter.
Heat a heavy frying pan over moderate to high heat. Lightly wipe a paper towel dipped in oil over the surface of the panand cook each roti for about 4 minutes each side or until well browned.
Keep warm, wrapped in a clean cloth. Serve with the following dhal.

Dhal

Put the dhal, chopped onion, green chilli, pandan leaf, lemongrass, one sprig of curry leaves and the turmeric into a saucepan. Add enough water to cover by 3cm.
Bring to the boil and simmer 40 minutes, or until the dhal is soft and the mixture thick.
Discard the pandan leaf and lemongrass. Add the lime or lemon juice and mash the dhal coarsely with a potato masher. Taste and season with salt.
Meanwhile, heat the oil in a frying pan and add the sliced onion, the leaves from the other sprig of curry leaves, the dried chillies and garlic. Fry gently for 10 minutes or until the onion is soft. Add the mustard seeds and fry until they pop. Sprinkle this mixture over the dhal and serve with the warm rotis.