roti canai with dhal

Robert Danhi’s recipe uses flour, egg, milk, water and ghee. Rested dough is stretched into thin sheets, folded into strips, coiled and flattened. Cooking on a griddle browns the bread on both sides.^[1]

Grace’s dhal curry uses chana dhal, or split chickpeas, with tomato, carrot, potato and aubergine. Shallots, garlic, ginger, curry leaves, turmeric and dried chilli season the mixture; fried onion is added after simmering.^[2]