Pol Roti Coconut Flatbreads with Parippu Dhal

Chewy, toasty coconut flatbreads flecked with onion and chili, torn and dragged through a turmeric-yellow red lentil dhal enriched with coconut milk. A classic Sri Lankan morning plate.

Ingredients

• 1 cup unsweetened shredded coconut
• 1 medium onion, finely chopped (divided)
• 2 green chilies or jalapeños, finely chopped (divided)
• 1 tbsp soft butter
• 1 cup red lentils, rinsed
• ½ can coconut milk
• 3 garlic cloves, sliced
• 1 Roma tomato, chopped

From your pantry: 2 cups flour, 1½ tsp salt, 2 tbsp oil, 1 tsp turmeric, 1 tsp mustard seeds, ½ tsp cumin seeds, 1 small cinnamon stick, ½ tsp chili flakes.

Instructions

1. Start the dhal: simmer the lentils with 2½ cups water, the turmeric, cinnamon, half the onion, the tomato and ½ tsp salt over medium heat, stirring now and then, until soft and broken down, 15 to 20 minutes. Stir in the coconut milk and simmer 3 minutes more.
2. Meanwhile, sprinkle the coconut with 3 tbsp warm water and let it sit 5 minutes to soften. Rub it with the flour, butter, 1 tsp salt and the rest of the onion and half the chilies, then add about ¾ cup water a little at a time to make a soft, slightly sticky dough. Knead 2 minutes.
3. Divide the dough into 8 balls. On an oiled plate, pat each one out with oiled fingers to a ¼-inch-thick round.
4. Cook the rotis in a dry cast-iron or heavy skillet over medium heat until brown spots appear, 2 to 3 minutes a side, pressing the edges so they crisp. Keep warm under a towel.
5. Finish the dhal: heat the oil in a small pan over medium-high, add the mustard and cumin seeds and, once they pop, the garlic, the remaining chilies and the chili flakes. Fry until the garlic is golden, about 1 minute, then pour it over the dhal. Serve with the warm rotis.

Tip: Frozen grated coconut from an Indian or Asian grocery (thawed) gives the most tender, authentic pol roti. A sprig of curry leaves in the tempering makes the dhal taste like home in Colombo.

Nutrition per serving

Good for

Adapted from Love and Other Spices.

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