MAURITIAN BUTTER BEAN CURRY W. DHOLL PURI FLATBREAD

Name: MAURITIAN BUTTER BEAN CURRY W. DHOLL PURI FLATBREAD
Ingredients: 1/2 cup yellow split peas + 1 1/2 cups water; 1 tsp turmeric; 3 cups all purpose gluten free flour (I like Bob’s Mill); Roughly 1 cup warm water (use water drained from split peas first); 4 tbsp coconut oil; 1/3 cup cooking oil (i.e. good quality rapeseed oil); 1 tbsp brown rice syrup; Pinch of salt; 2 butter bean cans or equivalent dried and cooked (if cooking your own save the water and use instead of water in the curry); 2 brown onions, sliced; 1-2 chilli peppers, halved; 2 tomatoes, finely diced; 1 inch fresh ginger, grated; 4-5 garlic cloves, minced; 4 tbsp fresh coriander, chopped; 4 tbsp fresh parsley, chopped; 2 tbsp fresh thyme, leaves; 2-3 tbsp curry powder (consider droping the frsh chilli if powder has chilli); 1-2 tbsp arrow root powder; Water

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Ingredients

1/2 cup yellow split peas + 1 1/2 cups water
1 tsp turmeric
3 cups all purpose gluten free flour (I like Bob’s Mill)
Roughly 1 cup warm water (use water drained from split peas first)
4 tbsp coconut oil
1/3 cup cooking oil (i.e. good quality rapeseed oil)
1 tbsp brown rice syrup
Pinch of salt
2 butter bean cans or equivalent dried and cooked (if cooking your own save the water and use instead of water in the curry)
2 brown onions, sliced
1-2 chilli peppers, halved
2 tomatoes, finely diced
1 inch fresh ginger, grated
4-5 garlic cloves, minced
4 tbsp fresh coriander, chopped
4 tbsp fresh parsley, chopped
2 tbsp fresh thyme, leaves
2-3 tbsp curry powder (consider droping the frsh chilli if powder has chilli)
1-2 tbsp arrow root powder
Water