Lentil Dhal with Poached Eggs and Roti Canai

Name: Lentil Dhal with Poached Eggs and Roti Canai
Yield: Serves 2 Generously
Cuisine: Malaysia
Ingredients: 1 tsp vegetable oil plus extra for coating, shaping and frying; a pinch of salt; 200 g plain flour; 2 cm (¾ in) piece of ginger, peeled and minced; 4 garlic cloves, finely chopped; 1 onion, diced; 2 tbsp vegetable oil; 900 ml boiling water; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp garam masala; a pinch of dried chilli flakes, or 1 fresh red chilli, deseeded and finely chopped; 200 g split red lentils; ½ tsp ground turmeric; Curried Pea and Potato Samosas; 1 medium tomato, chopped; salt and black pepper to season; 2 poached eggs (see Tip)

Preparation info

Serves
2
Generously

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Roti canai is a Malaysian version of the better-known Indian paratha. It’s flaky and tender all at once, and it’s very hard to stop at eating just one. In Malaysia, they serve it freshly made with bowls of lentil dhal for breakfast – something I came to love while travelling there. The poached egg on top isn’t very authentic, but it is delicious. (

Ingredients

Asia
Malaysia
Vegan
Breakfast
South East Asia

Ingredients

Method