frozen roti bread1-2 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.