Purtassi inspiration
Dhal Pita
THE DHAL
salt to taste
2 cups yellow pea dhal
1 small onion, chopped
2 cloves garlic
3 dried chillies
2 tsp turmeric powder
1 tsp mustard seeds fresh dhania (coriander) for garnishing
1 sprig curry leaves
1 small jam/rosa tomato
2 tbs cooking oil + 1 additional tsp
1 sprig thyme (optional)
1 tsp jeera seeds (cumin seeds)
THE PITA (dough)
1 cup flour
1 tbs butter pinch of salt
± 2 cups boiling water
THE DHAL
Add pea dhal to a bowl and sift through to remove stones or blemished pieces. Rinse dhal, then fill the bowl with water and allow to soak for 10 minutes.
Discard the water it soaked in. Empty the dhal into a pot on the stove, cover the dhal with water, add 1 tsp cooking oil and 1 tsp turmeric powder. Mix and bring to a boil.
Add boiling water a little at a time when the water dries out.
The dhal is cooked when it is soft and creamy. Empty into a bowl and set aside.
Chop the onions, tomatoes and garlic cloves. Set aside.
Use another pot and heat the remaining cooking oil on medium heat.
Add the onions, jeera seeds, garlic cloves, curry leaves, mustard seeds and thyme (optional). Break the dried chillies in halves and
