Lentil dahl and paratha bread

Serves: 4
Prep: 10 minutes
Rest: 15 minutes
Cook: 50 minutes 

For the paratha bread

• 125g (41⁄2oz) wholemeal flour
• 125g (41⁄2oz) plain flour
• pinch of sea salt
• 4 tbsp vegetable oil
• 70g (21⁄4oz) rice flour, for dusting

For the dhal

• 200g (7oz) split red lentils, rinsed and drained
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp grated fresh ginger
• 1 red chilli, finely chopped
• 2 tsp turmeric
• 400g (14oz) can chopped tomatoes
• handful of coriander leaves, roughly chopped
• lemon wedges, to serve

To make the paratha, put the flours and salt in a large bowl, make a well in the centre, and add 2 tablespoons of the oil. Mix it with your fingers until combined.

Pour in 160ml (51 ⁄2fl oz) warm water. Knead to form a dough. Add more water if dry. Roll into a ball, coat in 1 teaspoon of oil. Rest in a bowl, covered with cling film, for 15 minutes.

Knead the dough for 1 minute, then carefully cut it in half and roll each half into a thick log. Pull 4 pieces from each log and roll each one into a ball, then flatten into a disk.

On a surface dusted with a little rice flour, roll out each disk into a 10cm (4in) round. Spread a little oil on each round, then fold into quarters. Press and re-roll into rounds.

Heat a cast-iron frying pan over a medium heat. Carefully cook the rounds, one at a time, for 1 minute, until bubbles form. Flip and cook the other side. Set aside in a warm place.

To make the dhal, add the lentils to a large pan, pour in 750ml (11 ⁄4 pints) water, season well, and simmer for 20 minutes until the lentils are soft.

Carefully heat the oil in a large frying pan over a medium heat. Add the onion and season well. Cook for 2-3 minutes until soft. Stir in the garlic, ginger, chilli, and turmeric. Cook for 2 minutes.

Tip in the tomatoes and cook on a low heat for 10 minutes, then stir it into the cooked red lentils. Add coriander leaves. Serve with the paratha bread.