Roti with chana dhal recipe | Gourmet Traveller

Ingredients

• 500 gm (3 cups) plain flour
• 300 gm coconut oil, melted and cooled to room temperature
• 2 tbsp softened butter
• To serve: small green chillies (optional; see note)
• Chana dhal
• 3 tsp each cumin and coriander seeds
• 1 tsp yellow mustard seeds
• 3 tsp garam masala
• 1 tsp ground turmeric
• 2 tbsp ghee
• 1 onion, finely chopped
• 35 gm ginger, finely pounded with a mortar and pestle
• 1 garlic clove, finely pounded with a mortar and pestle
• 3 vine-ripened tomatoes, coarsely chopped and puréed in a blender
• 600 ml coconut milk
• 250 gm split chickpeas or yellow split peas, rinsed well
• 3-4 small green chillies, finely chopped
• 4 fresh curry leaves, plus extra to serve
• To taste: lime juice