Malaysian Roti Canai With Quick Lentil Curry 1769985191545 Vfvt

Ingredients

• 4 pieces Frozen Roti Canai (store-bought)
• 1 cup Red Lentils (Masoor Dal)
• 3 cups Water
• 0.5 teaspoon Turmeric Powder
• 2 tablespoons Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 unit Small Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Curry Powder
• 0.5 cup Coconut Milk(optional)
• 1 teaspoon Salt
• 0.25 cup Fresh Cilantro(optional)

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear.

2. 2

   In a medium pot, combine lentils, water, and turmeric; bring to a boil, then simmer for 15 minutes until soft.

3. 3

   While lentils cook, heat oil in a skillet and sauté mustard seeds until they begin to pop.

4. 4

   Add the chopped onion and garlic to the skillet, frying until golden brown and fragrant.

5. 5

   Stir the curry powder into the onion mixture for 30 seconds, then pour this 'tempering' into the cooked lentils.

6. 6

   Stir in the coconut milk and salt, allowing the curry to thicken over low heat for 5 minutes.

7. 7

   Heat a separate non-stick pan over medium-high heat and cook the roti canai for 2 minutes per side until golden and puffy.

8. 8

   Clap the roti between your hands to fluff the layers and serve immediately with the warm lentil curry.