Red Lentil Dal with Spinach and Chapati

Ingredients

• 180 gLentil
• 1 pcsOnion
• 2 cloveGarlic
• 15 gGinger
• 250 gTomato
• 200 gSpinach
• 10 gOlive oil
• 2 gCumin
• 3 gCoriander
• 1 gTurmeric
• 2 gGaram masala
• 1 gChili powder
• 8 gSalt
• 15 mlLemon
• 220 gWheat flour
• 10 gRapeseed oil
• 830 mlWater

Instructions

1. 1

   Prepare ingredients

   • Rinse lentils thoroughly in a sieve
   • Finely dice the onion
   • Finely chop garlic and ginger
   • Dice the tomatoes
   • Wash spinach and drain well
2. 2

   Toast dal spices

   • Heat oil in a pot
   • Sauté onion until translucent
   • Briefly fry garlic and ginger
   • Stir in spices and toast briefly
   • Add tomatoes and cook down until jammy
3. 3

   Simmer lentils

   • Add lentils to the pot
   • Pour in water and bring to a boil
   • Reduce heat and simmer gently
   • Stir occasionally and keep cooking
   • Finish with lemon juice
4. 4

   Fold in spinach

   • Fold spinach in batches
   • Let it wilt briefly
   • Adjust texture with water if needed
   • Taste and season to finish
5. 5

   Knead chapati dough

   • Mix flour and salt in a bowl
   • Work in water gradually
   • Knead firmly until smooth
   • Rest the dough covered
6. 6

   Cook chapati

   • Divide dough into portions
   • Shape balls and roll thin
   • Heat a pan until very hot
   • Cook flats on both sides
   • Keep warm briefly and serve