Try this delicious vegetarian curry that’s full of protein and warming Indian spices, served with homemade flatbread spiked with fragrant nigella seeds – just perfect for scooping it up with.
In a large pot or deep saucepan, heat 1 Tbsp of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute
Stir in 2 Tbsp of coconut oil and the onions and cook, stirring occasionally, until softened
Add the garlic, ginger and half the chilli and cook, stirring, for 1 minute
Add the broth, coconut milk, lentils and coriander stems to the pot and bring to a simmer
Cook over moderately low heat, stirring occasionally, until the lentils and pumpkin are tender, about 20 minutes
To make the flatbread: Combine flour and salt in a large bowl. Add olive oil and mix with fingers until crumbly. Slowly add water and mix until the dough just comes together. If the dough doesn't come together easily, mix in up to 2 Tbsp more water. Knead on a lightly floured surface until the dough is smooth and no longer sticks to your fingers, about 2 minutes. Cover with a damp cloth and let rest for at least 15 and up to 30 minutes
Divide the dough into 8 balls and cover with a damp cloth. Lightly flour a rolling pin and a clean work surface. Flatten 1 dough ball and roll it out, picking it up and rotating it to make sure it isn't sticking, until very thin and about 5 inches in diameter. Transfer to a lightly floured baking sheet, sprinkle with nigella seeds and loosely cover with a tea towel. Repeat with the remaining dough, spacing the breads on baking sheets so they don't touch.
Heat a large heavy-based frying pan over medium to high heat. Add one bread and cook until small bubbles appear, 30 seconds to 1 minute. Flip, then brush the top side with a little of the remaining melted ghee and cook until lightly puffed, 30 seconds to 1 minute more
Transfer to a plate and cover with foil to keep warm. Repeat with the remaining breads, stacking and covering them as you go to keep them warm and pliable
Back to the dahl, stir in the lemon juice and season with salt and pepper
Spoon the dahl into a serving bowl and top, garnish with fresh coriander and serve with plain yoghurt and homemade flat bread
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