Step-by-Step Instructions

1. 1.Soak the Chana Dal

   Place 1 cup of chana dal in a bowl and cover with water. Let it soak overnight to soften.

2. 2.Sauté Aromatics for Dhal

   Heat 2 tablespoons of ghee in a pot over medium heat. Add 2 tablespoons each of minced garlic, minced ginger, and finely chopped green chili. Sauté until the aromatics are softened and fragrant.

3. 3.Add Spices and Tomatoes

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

4. 4.Simmer the Dhal

   Drain the soaked chana dal and add it to the pot. Pour in 2 cups of water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours. Stir every so often to prevent sticking. If the dhal becomes too thick, add a little more water.

5. 5.Prepare Roti Dry Ingredients

   In a large bowl, combine 2 cups of plain flour, 1 teaspoon of sugar, and 1 teaspoon of salt. Mix well.

6. 6.Incorporate Ghee into Flour

   Add 2 tablespoons of ghee (or butter) to the dry ingredients. Use your fingertips to rub the ghee into the flour until the mixture resembles pebbly sand and the ghee is evenly distributed.

7. 7.Form the 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 mixing with a fork, gradually incorporating the flour from the sides. Once a shaggy dough forms, switch to your hands.

8. 8.Knead the Roti Dough

   Flour your workbench generously. Scoop out the dough and knead it for a proper 10 minutes until it becomes very smooth and elastic. Add more flour if the dough becomes too sticky.

9. 9.Rest the Roti Dough (First Rest)

   Cover the kneaded dough with cling film and let it rest for 20 minutes.

10. 10.Divide and Shape Dough Balls

    After the first rest, unwrap the dough. Roll it into a cylinder, then cut it into 6 even pieces. Roll each piece into a smooth ball. Drizzle each ball with a little ghee (about 2 tablespoons total for all balls) and rub it all over. Place the greased dough balls on a tray.

11. 11.Rest the Roti Dough (Overnight)

    Cover the tray of dough balls with cling film and refrigerate overnight. About an hour before you plan to roll them out, take them out of the fridge to bring them to room temperature.

12. 12.Roll Out Roti Thinly

    Take one dough ball. Using the palm of your hand, smush and stretch the dough out until it is wafer-thin, almost transparent, similar to filo pastry. You should be able to see through it.

13. 13.Fold and Coil the Roti

    Once thin, roll the dough down from the top, then roll up from the bottom to meet in the middle, creating two rolled sections. Roll these two sections together into a single cylinder. Coil the cylinder into a spiral shape, tucking the bottom end into the center. Repeat for all remaining dough pieces.

14. 14.Rest Coiled Roti

    Let the coiled dough pieces rest for 15 minutes.

15. 15.Prepare Spiced Temper for Dhal

    While the roti rests, heat 2 tablespoons of vegetable oil in a small frying pan over medium-high heat. Add 1 teaspoon of mustard seeds and let them pop. Add 1/2 finely diced red onion and a pinch of salt, sautéing until softened. Stir in 1 teaspoon of cumin seeds, 3-4 whole dried red chilies, and 1 sprig of fresh curry leaves. Sauté until fragrant.

16. 16.Finish the Dhal

    Pour the hot spiced temper over the simmered dhal. Fold it through to combine. The dhal should be lovely and creamy with broken-down lentils.

17. 17.Cook the Roti

    Drizzle a little ghee on your workbench. Take a rested coiled dough piece and roll it in the ghee. Using the palm of your hand, smush the dough out into a circle about 20 cm in diameter. Heat a pan until smoking hot. Place the roti dough onto the hot pan and cook for a few minutes on each side until it is deep golden brown and slightly charred.

18. 18.Smash the Roti

    Once cooked, immediately drop the hot roti onto a clean tea towel. Using your hands (protected by the tea towel), give it a 'smash' to break up the layers and make it flaky. Repeat for all remaining roti.

19. 19.Serve

    Spoon the finished dhal into a serving bowl. Serve immediately with the warm, flaky Roti Canai for dipping.