Dulse Dukkah Dhal with stuffed Chapatis

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April 12, 2017

Generously donated by Rachel Lambert© (wildwalks-southwest.co.uk), from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016 

Mild spices three ways. Dukkah is the name for a sesame-seed-based, spiced condiment.

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Ingredients

800 ml boiling water

2 small onions, peeled

1 clove garlic, peeled

1 tbsp vegetable or sunflower oil

20 g dulse spice mix*

300 g red lentils, washed

Pinch of fine sea salt, to taste

CHAPATIS

500 g chapati or wholemeal flour

1/2 tsp fine sea salt

300 ml cold water

175g cooked, mashed potato (about 1 medium potato)

15 g dulse spice mix*

1/2 tsp garam masala

1 tsp vegetable or sunflower oil

1 tbsp butter (optional)

*DULSE SPICE MIX

15 g cumin seeds

22 g coriander seeds

35 g dried dulse Add To Cart

Dukkah spice

15 g sesame seeds

15 g dulse spice mix

Pinch of fine sea salt

Freshly ground black pepper

Directions

For the dukkah spice

: Grind the sesame seeds separately, add 15 g of the dulse spice mix, salt and pepper. Put aside. (This can also be stored in a clean, dry, lidded jar.)

For the dhal

Chop the tomatoes, and put the flesh aside. Finely chop the onion and garlic; heat the oil and fry over a medium heat until translucent. (Set aside one-third for the chapatis.) Stir in the dulse spice mix; cook for 1 minute, then add the lentils, chopped tomatoes and boiling water. Simmer for 20 minutes, or until the lentils are cooked, stirring regularly. Add a little extra water or salt if needed.

For the chapatis

In a bowl, mix 475 g flour with the salt, and gradually add the water to create a soft dough. Knead for 10 minutes until it springs back. To make the stuffing, mix the mashed potato, remaining fried onion and garlic, dulse spice mix and garam masala. Form the stuffing into 12 balls. Divide the dough into 12 and roll each piece into a ball. Sprinkle some leftover flour on a clean surface, roll out one of the dough balls into a 10-cm-diameter circle, put a ball of stuffing in the middle and fold in the edges, pinching them at the top to contain the filling. Roll into a 15-cm-diameter circle. Repeat with remaining stuffing and dough balls. Heat a heavy frying pan over medium heat, and when hot add a chapati and cook for about 1 minute, or until the surface bubbles and brown spots appear; turn and cook the other side for about 30 seconds. Keep warm while you cook the remaining chapatis. Serve with dhal sprinkled with dukkah, and butter smeared over each chapati. Seaweed Foraging in Cornwall and the Isles of Scilly Dulse

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