Step-by-Step Instructions

1. 1.Soak the Chana Dal

   Cover 1 cup of chana dal with water and let it soak overnight. The dal will puff up significantly.

2. 2.Drain Soaked Dal

   The next day, drain the water from the soaked dal.

3. 3.Sauté Dal Aromatics

   Heat 2 tbsp of ghee in a pot over medium heat. Add 2 minced garlic cloves, 1 thumb-sized piece of minced ginger, and 1-2 finely chopped green chilies. Sauté for 2-3 minutes until softened and fragrant.

4. 4.Add Spices and Tomato to Dal

   Stir in 1 tbsp of garam masala. Add 1 diced tomato and cook for about 10 minutes, stirring occasionally, until the tomato breaks down and forms a sauce-like consistency.

5. 5.Simmer the Dal

   Add the soaked and drained dal to the pot. Pour in 3 cups of water and stir. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Stir every so often to prevent the lentils from burning on the bottom. Add more water if the dal becomes too thick.

6. 6.Prepare Roti Dough Base

   In a large bowl, combine 2 cups of plain flour, 1 tsp sugar, and 1 tsp salt. Mix well. Add 2 tbsp of ghee to the flour mixture and rub it in with your fingers until it resembles pebbly sand.

7. 7.Form Roti Dough

   Make a well in the center of the flour mixture. Crack in 1 egg and pour in 1/2 cup of warm water. Start whisking the egg and water in the center, gradually incorporating the flour from the sides until a shaggy dough forms.

8. 8.Knead Roti Dough

   Turn the dough out onto a generously floured countertop. Knead the dough for a proper 10 minutes until it is very smooth and elastic.

9. 9.First Roti Dough Rest

   Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for 20 minutes.

10. 10.Divide Roti Dough

    After resting, roll the dough into a cylinder. Cut the cylinder into 6 equal pieces.

11. 11.Shape and Oil Roti Balls

    Take each piece of dough, roll it into a smooth ball, and drizzle with a little extra ghee or vegetable oil. Rub the oil over the ball to coat it. Place the oiled balls on a tray.

12. 12.Second Roti Dough Rest (Overnight)

    Cover the tray of dough balls with plastic wrap and refrigerate overnight. This allows the dough to relax and become more pliable.

13. 13.Bring Roti Dough to Room Temperature

    The next day, take the dough balls out of the fridge about an hour before you plan to roll them out, allowing them to come to room temperature.

14. 14.Prepare Dal Tempering Oil

    Heat a small frying pan over medium heat. Add 2 tbsp of vegetable oil. Once hot, add 1 tsp of mustard seeds. Cook until they start to pop.

15. 15.Sauté Aromatics for Tempering

    Add 1 diced red onion and a pinch of salt to the pan. Sauté until the onion is softened and translucent.

16. 16.Add Spices and Curry Leaves for Tempering

    Stir in 1 tsp of cumin seeds, 2-3 whole dried red chilies, and 1 sprig of fresh curry leaves. Cook for another 1-2 minutes until fragrant.

17. 17.Temper the Dal

    Pour the hot spiced oil mixture over the cooked dal and fold it through. The dal should be lovely and creamy with broken-down lentils.

18. 18.Roll Out Roti

    Drizzle a little ghee or vegetable oil onto a clean countertop. Take one dough coil and use the palm of your hand to flatten and stretch it out into a very thin, almost translucent rectangle, similar to filo pastry.

19. 19.Fold Roti for Layers

    Roll the flattened dough from the top down into a long cylinder. Then, roll the cylinder from the bottom up. Take the two ends of the rolled cylinder and coil them inwards towards the center to form a spiral shape. Tuck the bottom end into the center.

20. 20.Flatten Roti for Cooking

    Place the coiled dough onto the oiled countertop. Use the palm of your hand to flatten it into a circle about 20 cm (8 inches) in diameter. You should be able to see the layers of dough.

21. 21.Cook Roti Canai

    Heat a cast-iron pan or flat griddle over high heat until smoking hot. Place the flattened roti onto the hot pan. Cook for a few minutes on each side until deep golden brown and slightly charred at the edges.

22. 22.Smash and Serve Roti

    Once cooked, immediately transfer the hot roti onto a clean tea towel. Using the tea towel, gently 'smash' or break up the roti to loosen its flaky layers. Serve the warm, flaky roti canai with the creamy, spiced dal.