Roti Canai with Dhal
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
439 kcal
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Course
Main Course, Appetizer
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Cuisine
Malaysian
Roti Canai with Dhal
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A creamy, vibrant and fragrant Malaysian style dhal sits alongside flaky, buttery roti bread. A combination made in South East Asian heaven.
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Ingredients
For the curry paste
- 1 tsp chilli powder
- 2 tsp paprika
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp Turmeric
- ¼ tsp black pepper
- 1 tsp shrimp paste
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- ⅓ cup coconut milk
Other ingredients
- 4 tbsp coconut oil
- 2 tems curry leaves
- 1 onion (finely sliced)
- 2 ticks cinnamon
- 3 star anise
- 1 lemongrass stalk (bruised at end with rolling pin)
- 4 kaffir lime leaves
- 1 cup masoor dhal (red lentils)
- ½ cup chana dhal (split chickpeas)
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp sugar
Roti breads
- frozen roti bread 1-2 per person (or more as needed)
Instructions
To make the curry paste
- In a small bowl, combine all the curry paste ingredients until smooth. Set aside
- Heat the coconut oil in a wok or large saucepan and when just hot, add the curry leaves, cinnamon and star anise. Let them sizzle for 10 seconds before adding the onion, lemongrass stalk and lime leaves.
- Sautée the onions for 4 minutes until softened a little.
- Add the curry paste and stir well. Let this fry gently for 3-4 minutes, reduce the heat to low to avoid sticking or burning the paste.
- Stir the two types of lentils and pour in the 1 cup of coconut milk and around 5 cups of water. Bring to a simmer then reduce the heat and lightly simmer (partially covered) for 40-50 minutes, stirring occasionally to avoid sticking. Cook until the red lentils have broken down completely. The chana dal should still be visible, but soft and not grainy.If they're not cooked after 50 minutes, continue to cook until soft, adding more water if needed.
- Season with salt and a little sugar. Keep warm.
To make the roti
- Heat a small frying pan over a medium heat until hot. Add a roti bread (FROM FROZEN) and cook for 1-2 minutes each side. As you turn the roti, it will puff up naturally from the steam inside. You can turn the roti for 5-10 seconds each side a couple more times to ensure it's cooked and crisp. Just keep a watch on it, as they can burn easily.Repeat this process with as many roti breads as you need.
- Using your hands (carefully) or a pair of tongs, bring in the sides of each roti bread to form puffed up pillows. Serve hot alongside small bowls of the dhal for each person.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
46g
(15%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
19g
(95%)
Cholesterol
10mg
(3%)
Sodium
493mg
(21%)
Potassium
469mg
(13%)
Fiber
15g
(60%)
Sugar
3g
(6%)
Vitamin A
548IU
(11%)
Vitamin C
17mg
(19%)
Calcium
97mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 10mg | 3% |
| Sodium | 493mg | 21% |
| Potassium | 469mg | 10% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 17mg | 19% |
| Calcium | 97mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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