Method
Place the lentils and turmeric into a pot with lid and cover with 3 cups cold water. Bring up to the boil, then reduce the heat and simmer, covered for 15 minutes. Scoop off any impurities floating on the top of the water with a spoon, then add in the carrot and cauliflower. Cook for a further 15 minutes, or until the vegetables are tender. Add in the coconut cream and turn the heat down to very low.
Heat half of the oil in a frying pan over a medium heat, add the curry leaves and cook for 20 seconds, or until crisp. Tongs Remove the leaves from the oil and set aside on paper towel lined tray/plate. Place the pan back onto the heat and add in the onion and cook for 2-3 minutes until translucent wooden spoon. Add in the cumin, mustard seeds, chilli, coriander stalks and cook, stirring for 2-3 minutes, or until fragrant.
Add the onion mixture into the lentils and mix well wooden spoon. Stir through sea salt, lemon juice and check for balance and turn the heat off.
Meanwhile for the flatbreads, place the flour, sesame seeds and a good pinch of sea salt into a large bowl. Make a well in the center and add yoghurt and 75ml of cold water. Mix to form a dough.
Tip the dough onto a lightly floured work surface and knead for 30 seconds. Divide into 6 balls and flatten each ball using the palm of your hand, then roll with a rolling pin into a 5mm thick circle. Heat a tablespoon of oil in a large frying pan over a medium heat. Cook the breads for 2-3 minutes each side, or until puffed and golden. Tongs Keep warm in a low oven while cooking the remaining breads.
Place the dahl into a serving bowl and garnish with reserved coriander, crispy curry leaves and serve with warm flat breads on board/plate on the side.
Recipe by Courtney Roulston
