Coconut Dal with Homemade Chapati
Many, many (many) years ago Head Chef Patrick was rushing to school when he remembered it was ‘Home Economics’ day. In his haste he grabbed the only things he could find: a tin of baked beans and a bag of wholemeal flour. His speciality that day was baked beans on homemade chapatis. We’re glad to say he’s increased his repertoire since then and tonight’s coconut dal is an absolute stonker!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Wholemeal Flour
(Contains Cereals containing gluten)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
250
Vegetable Stock
(Contains Celery)
150
Red Split Lentils
1
Garlic Clove
1
Onion
1
Ginger
½
Red Chilli
1
Curry Powder Mix
100
Coconut Milk
½
Baby Spinach
1
Desiccated Coconut
½
Coriander
Not included in your delivery
80
Water
Nutritional information
Utensils
Instructions
Put all but 2 tbsp of the flour into a high sided bowl with a good pinch of salt. Tip: You need 2 tbsp to dust your work surface later. Very gradually add the water (see quantity in the ingredient list) into the flour whilst you mix it with your hands. Keep mixing and adding until you have a soft (not soggy!) dough.
Sprinkle the remaining flour onto your work surface and coat the dough in a drizzle of olive oil. Knead the dough by pushing it away from you on the work surface. Form it back into a ball and then push it away again. Once you’ve pummelled it for 5 mins leave it to rest.
In a medium-sized pot, boil the water (amount as stated in ingredient list) and add the vegetable stock pot as stated above. Rinse the lentils under running water for at least 30 seconds (important for improving flavour!). Pour the lentils into the boiling stock and reduce to a gentle simmer. Cook for 10 mins before adding the coconut milk. Cook for a further 5 mins then turn off the heat.
Meanwhile, peel and very finely chop the garlic and onion. Peel the skin from the ginger using the edge of a spoon and then chop it finely. Cut the chilli in half lengthways, remove the seeds and finely chop.
Heat a splash of olive oil in a frying pan on medium heat and add the onion. After 4 mins add the garlic, ginger and as much chilli as you dare. Cook for a couple of mins and then stir in the curry powder. Tip: You can check the heat of the chilli by touching your finger to your tongue after chopping it.
Add the spinach to the pan with your onion mixture and cook until it has wilted. Once it has wilted, turn off the heat and leave until your lentils are cooked. Stir the spinach mixture into the lentils, taste it and add some more salt and pepper if needed.
Finally, divide your dough into two equal balls and roll out your chapatis until they are as thin as a pancake and as large as a big hand. Tip: If you don’t have a rolling pin you can use a wine bottle or even a tin can! Place them in a searing hot frying pan (without oil!) and cook on both sides until you see little dark brown spots form.
Once your chapatis are done, toast the desiccated coconut in the hot pan. Chop up a bit of coriander and stir it through the dal. Scatter over some more chopped coriander and your desiccated coconut before scooping it up with your chapatis!
