| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 9g | 1.5g | 58g |
| sugars | fibre | protein | salt |
| 7g | 12g | 18g | 1.2g |
Warm greetings from the Rockies, fellow food enthusiasts! Today, I’m going to introduce you to a dish I’ve come to cherish: the Black Lentil Dahl and Fenugreek Chapatis. High in fiber and rich in flavor, it’s a departure from my usual hearty mountain fare. Although not native to the trails of Colorado, it really won my heart with its earthy taste and satisfying texture.
Flavor Journey Beyond the Rockies
As a lover of game meats, trout dishes, and various outdoor-inspired recipes, you might be surprised to find me excited about a lentil dish. Well, this Black Lentil Dahl and Fenugreek Chapatis isn’t just any lentil dish. It’s a colorful medley of black lentils, tomatoes, onions, and a forest of vibrant Indian spices which conjure up visions of an exotic, far-away land. Even Gordon, my partner, who’s as big a carnivore as you can find, can’t resist the aromatic charms of this delightful dahl.
Monotonous? Far from it! With each bite, you’ll experience a burst of flavors— from the subtle smokiness of the cumin seeds to the bold kick of green chilies. Paired with the fluffy, mild Fenugreek Chapatis, it creates the perfect harmony of taste and texture.
Health Benefits and Complementary Dishes
What’s more, this Indian delight isn’t just pleasing to the palate, it’s a powerhouse of nutrition too. Black Lentils are an excellent source of proteins, iron, and fiber, making this dish as healthy as it is sumptuous. Serving it with other high-protein dishes like Spiced Roast Side of Salmon, or perhaps one of my expert trout dishes, will provide a hearty, balanced meal that’s sure to impress.
Many Indian foods are renown for their health benefits, and this recipe is no exception. Fenugreek, used in the Chapatis, is known for its anti-inflammatory properties and can assist in digestion. I find it to be one of the most intriguing aspects of the recipe, adding an extra health boost along with its unique taste.
In essence, this Black Lentil Dahl and Fenugreek Chapatis dish is an opportunity to explore a cuisine outside of my usual repertoire while ensuring I’m not compromising on all the goodness that nutritious food offers.
So, whether you’re seated by a crackling campfire under Colorado’s starry sky, or hosting a cozy dinner at home, don’t hesitate to serve up this delightful East meets West fusion. I assure you, it will be a recipe you’ll love as much as I do!
What You’ll Need
- For Black Lentil Dahl:
- 1 cup whole black lentils
- 4 cups water
- 2 medium-sized tomatoes, finely chopped
- 2 medium-sized onions, finely chopped
- 2 green chilies, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger root, minced
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 2 tablespoons vegetable oil
- Salt to taste
- A handful of chopped cilantro leaves for garnish
- For Fenugreek Chapatis:
- 2 cups whole wheat flour
- 1/2 cup dried fenugreek leaves or 1 cup fresh fenugreek leaves
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- Approximately 3/4 cup water for kneading the dough
- Extra flour for dusting
- Extra oil for cooking the chapatis
Method
Step One
To start with the Black Lentil Dahl, soak the black lentils in water for at least two hours or ideally for overnight. After soaking, rinse the lentils thoroughly and place them in a pot with 4 cups of water.
Step Two
While the lentils are boiling, you can prepare the fenugreek chapatis dough. In a large bowl, mix the whole wheat flour, dried or fresh fenugreek leaves and salt. Then, add the vegetable oil and gradually incorporate the water while kneading until you form a soft dough. Cover it and leave it aside to rest.
Step Three
Return to the lentils. Once they are fully cooked, heat vegetable oil in a separate pan. Start frying the cumin seeds until they begin to crackle, then add the finely chopped onions, green chiles, garlic, ginger, and the spices (turmeric, coriander). Sauté until the onions are translucent and the fragrance of the spices fill your kitchen.
Step Four
Upon sautéing, incorporate the chopped tomatoes into the mix and continue to cook until they are fully softened. Add salt to taste. When the tomato mixture is done, combine this with the cooked black lentils and mix well.
Step Five
Your Dahl is almost done! Keep it on a low flame and let it simmer for a few more minutes so that all the flavours are nicely merged. After that, turn off the flame, garnish with chopped cilantro leaves, and cover it to keep it warm.
Step Six
Back to the chapatis. Now that the dough has rested, you can start cooking! Divide the dough into small balls. Using some extra flour for dusting, roll each ball out into a thin circle.
Step Seven
Heat a griddle or a flat pan and cook each chapati while applying a little vegetable oil, until it’s evenly brown on both sides.
Step Eight
Once the chapatis are cooked, serve them hot with the Black Lentil Dahl. Enjoy your hearty and delicious meal!
