[Not Quite] Silent Sunday: Dal-icious

Dal Puri Roti with Tamarind Sauce

By Chef Philip Gelb of Sound & Savor

“I do not exaggerate when  I say this is one of my favorite breads in the world! It’s obviously of Indian origin, but this version is a Trinidad specialty. It works well on it’s own, but if you roll it out thin enough you can then stuff it with various curries and roll it up like a burrito for some Trini heaven.

Culantro is a related to cilantro and similar, yet different enough to seek out. If you have Latin markets in your area, you may be able to find it. It’s also called chado beni in Trinidad.

A tawa is a cast-iron or stainless steel griddle that fits on top of your stove burner (gas or electric.) These are inexpensive, usually made in India, and easily found at Indian or Caribbean markets or online.”

Tamarind Sauce:

1 Tablespoon Coconut Oil
4 Green Onions, Diced
2 Cloves Garlic, Minced
2 Tablespoons Fresh Cilantro
1/2 Teaspoon Salt
1/2 Teaspoon African Bird Pepper or Cayenne Pepper
1/4 Cup Palm Sugar
1 Cup Water
1/3 Cup Tamarind Concentrate

In a skillet, add the coconut oil, green onion, and garlic. Sauté for three minutes, until aromatic. Transfer to a mortar and pestle and pulverize along with the cilantro. Add the rest of the ingredients and mix well. Taste and adjust seasonings as desired.

Dal Puri Roti

Filling:

1 14-Ounce Cans Garbanzo Beans
1 Habanero Pepper, Seeded and Minced
3 Cloves Garlic, Minced
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Bunch Fresh Cilantro
1 Bunch Fresh Culantro

Roti:

3 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Active Dry Yeast
1 Teaspoon Salt
About 1 1/2 Cups Water­­­
Coconut Oil, to Cook

Place all of the ingredients for the filling into a food processor and grind into a rough mash. Set aside.

In a large bowl, whisk together the flour, baking powder, yeast, and salt. Add water and mix together with a spoon until the dough becomes too thick to stir. Use your hands to finish combining the ingredients. Use just enough water to form a ball and knead gently for a few minutes, until smooth. Cover dough with a clean kitchen towel and let rest for at least 1 hour.

Divide the dough into 10 equal pieces. Form each piece into a ball and then roll into a small circle. Add about 1/10th of the garbanzo mixture and wrap the dough around it, much like you would for a dumpling. Pinch the dough closed, cover once more, and let rest for another hour.

Place a griddle or large skillet over medium heat and brush liberally with coconut oil. Roll each ball into a flat, thin circle. Place the dough on the skillet and brush the top with more coconut oil. Cook for 1 minute before flipping. Cook for another minute, flip again, and cook for 1 minute longer. Repeat with all the remaining dough.

Makes 10 Dal Puri Roti

Printable Recipe

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8 thoughts on “[Not Quite] Silent Sunday: Dal-icious

  1. Oh that looks wonderful, thanks for sharing:) I did not know that culantro and cilantro were 2 different things, thought it was just a different way for the same herb.

  2. Love the photos! They tell the story beautifully without words — so expressive on their own. Of course having the recipe is makes it perfect!

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