Andorran Dal Puri

Ingredients

In this Andorran adaptation of Dal Puri, we incorporate the flavors and ingredients commonly found in Andorran cuisine. While the original Trinidad and Tobago Dal Puri uses local spices and flavors, we have modified the recipe to include Andorran spices such as cumin, coriander, and turmeric. Additionally, we have replaced some of the original ingredients with Andorran staples like olive oil and all-purpose flour. We alse have the original recipe for Dal puri, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the lentil filling: For the lentil filling:
• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 cups (480ml) water 2 cups (480ml) water
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, olive oil, water, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   Rinse the red lentils under cold water until the water runs clear. In a saucepan, bring the water to a boil and add the lentils. Cook for about 15 minutes or until the lentils are tender. Drain any excess water and set aside.
3. 3.
   In a separate pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the cooked lentils to the pan and mix well. Stir in the cumin powder, coriander powder, turmeric powder, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls. Roll out each ball into a circle, about 6 inches in diameter.
6. 6.
   Place a spoonful of the lentil filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it completely.
7. 7.
   Gently roll out the stuffed dough into a flatbread, about 8 inches in diameter.
8. 8.
   Heat a non-stick pan over medium heat. Cook each flatbread for about 2-3 minutes on each side, or until golden brown and crispy.
9. 9.
   Serve the Andorran Dal Puri hot with your favorite chutney or yogurt dip.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Olive oil — Use extra virgin olive oil for its distinct flavor and health benefits.
• Cumin, coriander, and turmeric — Toast the whole spices before grinding them for a more intense flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the lentil filling.
• Experiment with different herbs and spices to customize the flavor of the flatbread.
• Serve the Andorran Dal Puri as a main dish with a side of salad or as an appetizer with chutneys and dips.
• Leftover flatbreads can be stored in an airtight container and reheated in a toaster or oven.
• If you prefer a softer texture, brush the cooked flatbreads with melted butter before serving.

Serving advice

Serve the Andorran Dal Puri hot, either as a standalone dish or accompanied by a side of yogurt dip or chutney. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the Andorran Dal Puri on a platter, allowing the golden brown flatbreads to showcase the vibrant lentil filling. Serve with a side of colorful chutneys or dips to enhance the visual appeal.