Roti Canai with Potato Dhal Lentil Curry

Malaysian Roti Canai Flaky Flatbread with Potato Dhal Lentil Vegan Curry

Roti Canai bread recipe and step-by-step preparation instructions to follow in a separate post! It's a bit complicated and the main trick to getting it right is in the technique, that's why I decided to prepare a post just dedicated to making the Roti Canai!

In the meantime, here's one of a couple suggested side accompaniments. Dhal Curry being the vegetarian (if not even vegan) version. Also the standard side curry served with Roti Canai when found in it's natural habitat.

Dhal Lentil Curry

Ingredients:

250g Dhal Lentil Beans - Soak in water overnight.

1 x Large or 2 x Medium Yellow Onions - Diced

3 x cloves Garlic - Minced

1 x thumb of Ginger - Minced or Finely Grated

2 tsp each of Ground:

Cumin, Coriander, Mustard, Chilli, Turmeric

4 x Large or 6 x Medium Carrots - Rough chopped

2 x Large or 4 x Medium Potatoes - Quartered

Handful of Green Beans - Halved

Seasoning of  half tsp Salt,  one tsp Sugar and sprinkle of white Pepper - Feel free to adjust to fit individual taste!

Preparation:

1. Saute' diced Onions in Vegetable oil in medium deep pot. 
2. Keep in Mind that you'll need room to fit the Dhal later and once it expands, the potatoes, the carrots and beans, not to mention water to add depending on how soupy you'd like your Curry to be.
3. Once onions are nicely fragrant and brown add in Ginger, and finally Garlic.
4. Sprinkle in Ground Spices to aromatise.
5. Add soaked Dhal Lentils and add more water to cover, let simmer for 5 - 10 minutes.
6. Add potatoes, carrots and water to cover. Cook at medium-low heat until potatoes and carrots are tender.
7. Remember to stir quite frequently to make
8. Add Grean beans, more water to cover, Let simmer until beans are tender. 
9. Season to taste and serve!

Side Notes:

It would be wise to have the Dhal Lentil Beans soaked overnight, giving the best end results, but I've found a few hours would suffice. Also, I once had a bit too much pre-soaked, packed the surplus in zipper freezer bags air-tight for freezer storage. Used the frozen surplus once thawed, for similar results!

For a simply vegetarian non-vegan version, feel free to use Chicken Stock instead of water for expanded flavor notes! Adjust also to consistency of your choices, but a slight gravy like thickness is my personal preference, optimal for Roti dipping! Although this recipe is also great for a simple vegan soup with more water or stock!

As always, recipes for me are more as guides not rules of law! Feel free to make your own adjustments and let me know how your version worked!