Roti Gandum dengan Sup Dal

Bahan-bahan(untuk 1 large roti gandum with 1 bowl of lentil soup)

• 1 cup Whole wheat flour (tepung gandum penuh)
• 1/3 cup Warm water (for dough)
• 2 teaspoons Olive oil (or minyak zaitun)
• 1/2 teaspoon Salt (garam)
• 1/2 cup Red lentils (kacang dal merah)
• 1 small Onion (bawang besar, diced)
• 1 small Carrot (lobak merah, diced)
• 1 small Tomato (cincang)
• 2 cloves Garlic (bawang putih, minced)
• 1/2 inch Ginger (halia, grated)
• 6 Curry leaves (daun kari, fresh)
• 1/4 teaspoon Turmeric powder (serbuk kunyit)
• 1/2 teaspoon Cumin seeds (jintan putih)
• 1 stalk Serai (lemongrass) (bruised) - pilihan
• 1/4 teaspoon Black pepper (lada hitam) - pilihan
• 2 cups Water (for soup)
• 1 tablespoon Fresh coriander (daun ketumbar, chopped) - pilihan

Arahan

1. 1

   In a mixing bowl, combine whole wheat flour and salt. Gradually add warm water and 1 teaspoon olive oil, kneading until a soft, pliable dough forms. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough makes the roti softer and easier to roll.

2. 2

   Divide dough into 2 balls. Roll each into a thin circle (about 15cm diameter) on a lightly floured surface.

   3 minutes

   Use a rolling pin and dust with flour to prevent sticking.

3. 3

   Heat a non-stick pan over medium heat. Cook each roti for 1-2 minutes per side until golden brown spots appear, brushing lightly with remaining olive oil. Set aside and keep warm.

   5 minutes

   Cover cooked rotis with a clean towel to keep them soft.

4. 4

   Rinse red lentils thoroughly. In a pot, combine lentils, water, turmeric, and serai (if using). Bring to a boil, then simmer for 10 minutes until lentils are soft.

   10 minutes

   Removing foam from boiling lentils gives a cleaner taste.