Spinach dal with pol roti bread

Ingredients for 3 servings:

• 180 g coconut meat, freshly scraped
• 1 onion(s), red
• 60 curry leaves
• 1 red chili pepper(s)
• 1 tsp salt
• 3 tbsp coconut oil
• 500 g wheat flour
• 1 tsp baking soda
• 250 g spinach, fresh
• 150 g chickpeas (chana dal)
• 1 tsp turmeric powder
• 1 tbsp coconut oil
• 1 tsp salt
• 60 ml water
• 2 garlic cloves
• 1 onion(s), red
• ½ can coconut milk, approx. 200 ml
• 1 red chili pepper(s)
• 1 pandan leaf (ramp)
• 15 curry leaves
• 230 ml coconut cream or coconut butter
• e.g. sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 15 minutes

vegan

For spinach dal: Soak the chana dal in hot water for 6 hours. Wash and chop the spinach. Drain the chana dal and rinse with water until it is no longer cloudy. Combine 500 ml of water and turmeric powder in a saucepan and stir to combine. Now add the chana dal and simmer for about 60 minutes. Peel the garlic and press it with a garlic press. Peel and finely dice the onion. Halve the chili, remove the seeds, and finely slice the pod. Cut the ramp leaf into 1.5 cm strips. When the chana dal is cooked, drain the water. Dissolve 1 teaspoon of salt in 60 ml (about 1 teaspoon) of warm water. Heat the coconut oil in a wok and add the spinach with the salt mixture. Add the garlic, onion, chili, ramp leaf, and curry leaves. Mix everything well and cook for 5 minutes. Stir in the dal and cook for another 5 minutes. Add the coconut cream and coconut milk and cook for another 5 minutes. Season with salt and keep warm. For Pol Roti bread: Scrape the coconut flesh from the opened coconut. Peel and dice the onion. Halve the chili pepper, remove the seeds, and finely slice the pepper. Dissolve 1 teaspoon of salt in 1 teaspoon of lukewarm water. Place the coconut flesh in a bowl with the onion, chili, curry leaves, salt mixture, and 1 tablespoon of coconut oil and mix well with your hands. Add the flour and baking soda and knead again. Slowly add 185 ml of water and knead into a smooth dough. Form the dough into a large, smooth ball and brush with a little coconut oil. Shape the dough into tennis ball-sized balls. Roll these out into flatbreads with a diameter of 15 cm. Heat the remaining coconut oil in a pan and fry the flatbreads until golden brown on both sides. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1415