Dhal with black-pepper flatbread

Serves: 4

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Total Time: 40

Prep Time: 20

Cook Time: 20

• For the dhal
• 250g/9oz dried red lentils
• 1 tablespoon(s) vegetable oil
• 2 clove(s) garlic, chopped
• 1 tablespoon(s) garam masala
• 2 teaspoon(s) chilli powder
• 1 teaspoon(s) turmeric
• 390 gram(s) can Eazy Fried Onions
• 400 gram(s) can chopped tomatoes
• 410 gram(s) can blackeye beans
• For the flatbread
• 500g/1lb 2oz strong flour
• 7 gram(s) sachet easy-blend yeast
• 1 tablespoon(s) vegetable oil

Method

1. To make flatbread, preheat oven to gas mark 6/200°C (190°C in a fan oven). In a large bowl, mix together flour, yeast and oil. Add 1tsp each sea salt and freshly ground black pepper. Gradually stir in 350ml/12fl oz tepid water to form a soft dough. Flour a surface and kneed dough for about 5 mins, or till it's smooth and springs back when pushed. Put in an oiled bowl, cover with oiled clear film, and leave in a warm place to rise while you make dhal.
2. In a large pan, cook lentils according to pack instructions, then put to one side. In another large pan, heat oil and fry garlic for 1 min, but don't brown. Then add garam masala, chilli and turmeric, and cook for a further min. Then add fried onions, tomatoes, blackeye beans and cooked lentils, and cook for about 10- 15 mins, stirring, till heated through.
3. Divide risen dough into 4 pieces and roll out with an oiled rolling pin. Cook in oven directly on oven shelf for around 7 mins, till golden and slightly risen.
4. TIP: If you don't have blackeye beans, any tinned beans from the storecupboard will do. Why not try borlotti beans or chickpeas?

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