Tonight’s dinner includes mung dal, garlic-ginger kale, toasted cashew and tomato salad, and freshly griddled scallion roti
This was the best luck I’ve had with flatbreads probably ever, in terms of texture. The recipe is very simple: 2 cups whole wheat pastry flour, 1 cup water, then kneaded in some chopped green onion for funsies (guess what I stocked up on at the market this week?). My usual inclination is to get the dough so it’s a little too dry; I let this stay a bit tacky and just used flour when flattening it out into roti, which I did with my hand, much like working a pizza crust. Cooked in my trusty cast iron skillet with some oil, it got brown and bubbly but remained soft and pliable. Definitely gotta do that again.
The dal is easy – mung dal has the wonderful quality of pureeing with a simple whisking once cooked, so that went in the multicooker with turmeric, ginger, and salt. After it was cooked and pureed, I threw in a little frypan on oil, toasted cumin and mustard seeds, cayenne, and coriander.
Vegans Need Sauce 