- 2 tbsp vegetable oil
- ½ onion, peeled, sliced
- 2 garlic cloves, peeled, crushed
- 1 tbsp root ginger, peeled, grated
- ½ tsp curry powder
- 3 cardamom pods, seeds only, crushed
- 225g/8oz cooked Puy lentils, drained, rinsed
- 1 tbsp tomato purée
- handful fresh spinach leaves
- 200g/7oz chapati flour, plus extra for dusting
- pinch salt
- warm water, to bind
- 1 tbsp black onion seeds
- For the stew, heat the vegetable oil in a pan over a medium heat. Fry the onions, garlic and ginger in the oil for 3-4 minutes, to soften.
- Add the spices to the pan and stir well. Add the cooked Puy lentils and tomato purée and cook for 4-5 minutes, or until warmed through, stirring occasionally. Stir in the spinach. Set aside.
- For the chapatis, mix together the flour, salt and enough warm water to form a dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- Divide the dough into 3-4 pieces, each the size of a small apple, and roll out into thin circles with a rolling pin. Scatter over the black onion seeds and press them down into the dough.
- One by one, dry fry the rolled-out dough circles in a frying pan on both sides until they start to bubble up and turn golden-brown.
- To serve, heat up the stew and serve with the two or more chapatis.