- 150 g of dhall
- 1 medium onion, thinly sliced
- 1 clove of garlic, minced
- 1 teaspoon of ground ginger
- 1 tomato, coarsely chopped
- 3 tablespoons of turmeric
- 2 tablespoons of cumin
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped thyme
- Some branches of coriander, chopped
For the dough:
- 250 g of flour
- 1 teaspoon of salt
- 1 tablespoon of oil
Heat a large pot with a tablespoon of oil and brown the onions, garlic and ginger powder. Add the tomatoes and stir. Wash the dhall and add it to the mixture and stir for 2 to 3 minutes, add the turmeric and cumin and mix well. Cook for 3 minutes then add water (about 4 glasses ), salt, thyme and parsley and cook for 45 minutes covered.
For the dough, you can find dry pasta for Dhall Pita in some shops but you can also do it yourself : Mix the flour with the salt, oil and add water little by little until you have a soft dough. Let it rest for 30 minutes. Divide the dough into small parts and spread them as if you are making faratas then cut it in the shape of your choice (triangle, square, etc.)
When the dhall is cooked add to broth the pieces of pasta and cook for 20 minutes more, stirring occasionally.
Serve the Dhall Pita un bowls sprinkled with chopped coriander and serve with grilled tomato chutney.