Curried Dal Soup with Sri Lankan Pol Roti - alive magazine

Ingredients

• 1 1/2 cups (350 mL) red lentils
• 1 tsp (5 mL) coriander powder
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) chopped red onion
• 2 vine-ripened tomatoes, chopped
• 2 garlic cloves, peeled
• 2 inch (5 cm) piece of peeled gingerroot
• 2 tsp (10 mL) cumin seeds
• 1 Tbsp (15 mL) ghee or butter
• 1/4 cup (60 mL) fresh curry leaves
• 2 tsp (10 mL) black mustard seeds
• 1 cup (250 mL) whole wheat flour or atta
• 1/2 cup (125 mL) thawed fresh shredded coconut, finely chopped
• 1/3 cup (80 mL) finely chopped red onion
• 1/3 cup (80 mL) finely chopped cilantro