Entree: British Indian Ocean Territory – Northern Culinary Region – Lentil Dahl with Roti (Spiced South Asian red lentil stew served with flatbread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 1/2 cups (300 g) red split lentils (masoor dal)
- 4 cups (950 ml) water
- 1 cup (240 ml) canned diced tomatoes, undrained
- 1 medium (6 oz / 170 g) yellow onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) ghee or unsalted butter
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (2 g) sugar (optional, to balance acidity)
- 1/4 cup (60 ml) plain yogurt (optional, for creaminess)
- 1/4 cup (10 g) fresh cilantro (coriander leaves), chopped
- 1 tsp (5 g) mustard seeds (for tempering)
- 1 tsp (2 g) cumin seeds (for tempering)
- 1 fresh green chili, slit lengthwise (optional)
- 8 whole wheat rotis (store-bought or homemade), approx. 8 pieces (about 600 g total)

Instructions

1. Rinse lentils under cold water until water runs clear. Drain.
2. In a medium pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5–7 minutes. Add garlic and ginger; cook 1 minute until fragrant.
3. Stir in turmeric, ground cumin, ground coriander, and cayenne; cook 30 seconds to bloom the spices. Add diced tomatoes, sugar (if using), and rinsed lentils; stir to combine.
4. Pour in 4 cups (950 ml) water, bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and beginning to break down. Add more water if needed to reach desired consistency.
5. Meanwhile, prepare tempering (tadka): in a small skillet, heat 1 tbsp (15 ml) ghee or butter over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add slit green chili and pour the hot oil and seeds over the simmering lentils. Stir to incorporate.
6. If using, whisk in 1/4 cup (60 ml) plain yogurt off heat to enrich the dal. Season with 1 tsp (5 g) kosher salt or to taste and simmer 2–3 minutes more.
7. Stir in chopped cilantro and adjust seasoning. Keep warm.
8. Warm rotis in a dry skillet or wrapped in foil in a low oven until pliable. Serve the dahl ladled into bowls with rotis alongside for tearing and scooping.