Chaya’s dal pita with grilled tomato salsa

dinner · ⏱ 110 min · 6 portions · 130.0 g carbs / portion · vegetarian · allergens: gluten

v6 · rb0e705f985 20260727Z1751 150 ml olive oil 20 g garlic 3 l boiling water 200 g dried lasagne sheet salt to taste 900 g ripe vine tomato ⏳ ⏱ 20 min wash and soak chana dal and split peas 🔪 drain soaked dal and split peas 🍳 ⏱ 15 min fry onions, garlic, thyme, curry leaves, and hot dried chillies until lightly golden 🍳 ⏱ 1 min fry mustard seeds, cumin, and turmeric 🍳 ⏱ 1 h stir in chana dal and split peas, then simmer with boiling water and salt, skimming scum 🍳 ⏱ 20 min heat griddle pan, char tomatoes, then set aside to cool 🌀 mix shallots with crushed garlic, chillies, lemon juice, and salt 🔪 peel tomato skins and roughly chop tomato flesh 🌀 add chopped tomatoes to shallot bowl with olive oil, black pepper, and coriander, then mix well 🔪 lightly crush the dal mixture without mashing completely 🍳 ⏱ 15 min add boiling water, then cook broken lasagne sheets, stirring often 🍽 divide the dal pita into six bowls and top each with a spoonful of grilled tomato salsa Chaya’s Dal Pita 🥙 200 g chana dal 200 g yellow split pea 300 g onion 5 g thyme 5 g curry leaf 2 pieces hot dried chilli 7.5 g black mustard seed 5 g cumin seed 7.5 g ground turmeric 100 g banana shallot 2 pieces red chilli 3 tbsp lemon juice 30 g fresh coriander black pepper to taste chana dal, yellow split pea 1.5 l 100 ml olive oil onion, thyme, curry leaf, hot dried chilli 10 g garlic black mustard seed, cumin seed, ground turmeric salt banana shallot, red chilli, lemon juice 10 g garlic salt 50 ml olive oil fresh coriander, black pepper 1.5 l boiling water dried lasagne sheet
http://flowcooking.food/en-us/recipe/684/chayas-dal-pita-with-grilled-tomato-salsa/