Indian, Stew

Masala-flavored dhal with yellow peas and chapati

This is a pea soup with Indian flavors. It goes well together with the Indian bread chapati. Chapati should be made with a special chapati flour consisting of a finely ground wholemeal wheat flour, but I like this version better with a mixture of wheat flour and wholemeal wheat flour.

Serves 5

Dhal

500 g dried yellow peas
2 onions, sliced
2 garlic cloves, crushed
1.5 liter water
2 tbsp garam masala
1 tsp ground chilli pepper
1 tsp turmeric
1 tsp herb salt
Oil for frying

Soak the peas according to the instructions on the package. Heat the oil in a pan and fry the onion for a minute. Add the garlic and fry another half-minute. Add the peas, water and spices and boil according to cooking time on the package of the peas (about 1 hour). Serve with chapati (recipe below).

Chapati

6 dl wheat flour
2 dl wholemeal wheat flour
1 tsp salt
2 tbsp oil
3 dl water

Knead all ingredients into a smooth dough. Cut the dough into 16 equally sized pieces. Roll out each piece to an approximately 15 cm round cake. Heat a dry pan (preferably a cast iron pan which gives a grilled flavor to the bread). Grill a chapati for about half a minute. Turn it and grill the other side until it starts to bubble. Flip it again and grill until the underside until it is browned. Do the same with the remaining pieces of dough. Serve them preferably warm!

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