Chopped Roti and Dal | The Perennial Plate

Ingredients

• 2 Ccups of flour
• 1 teaspoon salt
• 1 Cup warm water
• 1 teaspoon coconut oil
• 1 Cup coconut oil
• 2 Tablespoons Coconut oil
• 1 teaspoon black mustard seeds
• 1 small bunch of curry leaves (you can buy them at an Indian supermarket)
• 1 chopped onion
• 2 garlic cloves, minced
• 1 thumbs worth of ginger, minced
• 1 green chilli thinly sliced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 tomato diced
• 1/3 cup of water
• ½ the roti you made earlier (cut into 1 cm strips)
• ¼ of a small cabbage (1 cup shredded)
• 1 large carrot shredded
• 2 spring onions diced
• 2 Tabespoons Coconut oil
• 1 teaspoon coriander seeds
• 1 small bunch of curry leaves
• 2 garlic cloves minced
• 2 dried red chillies
• 1 teaspoon cumin
• 2 cups red lentils (washed)
• 2 cups water
• 2 cups coconut milk