Spicy lentils with wholewheat rolls from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India by Mridula Baljekar

Ingredients

• 300 g/10 ½ oz/2 ½ cups wholemeal (whole-wheat) flour
• 50 g/2 oz/⅓ cup semolina
• 15 ml/1 tbsp gram flour (besan)
• 25 g/1 oz/2 tbsp ghee or unsalted butter
• 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped
• 10 ml/2 tsp garlic purée
• 5 ml/1 tsp ground coriander
• 120 ml/4fl oz/½ cup milk
• 2.5 ml/½ tsp salt
• 2.5 ml/½ tsp baking powder
• 150 g/5 oz/scant 1 cup whole mung beans (sabut mung dhal)
• 1 medium onion, finely chopped
• 2.5 ml/½ tsp ground turmeric
• 10 ml/2 tsp ginger purée
• 60 ml/4 tbsp ghee or unsalted butter, melted
• sunflower oil, for roasting
• juice of 1 lime
• 2.5 ml/1½ tsp garam masala
• 2.5–5ml/l/2–1 tsp chilli powder
• 5 ml/1 tsp salt, or to taste
• 75 g/3 oz/½ cup split Bengal gram (channa dhal or skinless split chickpeas)
• 5 ml/1 tsp ground cumin