Yamini Joshi of the League of Kitchens suggests this quick lentil stew as a way to use up leftover roti. The flatbread is sliced into noodle-like pieces, then simmered in the broth until tender. Freshly ground spices, spicy chiles, and tomatoes toasted in ghee make up a "tarka"—a savory finishing touch to spoon over the stew at the table.
When cooking for her own family, Joshi minces the fresh chiles finely. When she is catering or teaching one of her classes at the League of Kitchens, she leaves them in larger pieces for anyone who might prefer to pick the spicy bits out.
Breathe new life into old roti with lentils and spices
Featured in: How an Indian Home Cook Uses Up Leftover Flatbread
- 1⁄2 cup (4 oz.) moong dal (split mung beans), rinsed and drained
- 2 tbsp. (1 oz.) ghee
- 1 tbsp. kosher salt
- 1 tbsp. ground coriander
- 1 tsp. ground cumin
- 1⁄2 tsp. ground turmeric
- 2 pinches asafetida (hing)
- 2 fresh green Indian or Thai chiles, cut crosswise in 3 pieces each
- 6 6-inch roti, cut in rough 1 1/2-inch squares