Chapati with spicy lentils and fried egg

Name: Chapati with spicy lentils and fried egg
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 30 g Ghee (asian style; alternatively clarified butter); 150 g + some wheat flour (Type 1050); 7-10 Tbsp Salt; 120 g red lentils; 100 g Carrots; 100 g Celery; 2 Shallots; 2 Garlic cloves; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp ½ Tsp ground coriander, cumin and turmeric; 2 knife tip ground pimento; 7-10 Tbsp salt, pepper; 30 g Lentil sprouts; 6 Eggs; 1-2 TABLESPOONS Oil or ghee; 7-10 Tbsp salt, pepper; 1 Avocado; 2 TABLESPOONS Chive rolls; 7-10 Tbsp Chili sauce

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

30 g Ghee (asian style; alternatively clarified butter)
150 g + some wheat flour (Type 1050)
7-10 Tbsp Salt
120 g red lentils
100 g Carrots
100 g Celery
2 Shallots
2 Garlic cloves
2 TABLESPOONS Sunflower oil
7-10 Tbsp ½ Tsp ground coriander, cumin and turmeric
2 knife tip ground pimento
7-10 Tbsp salt, pepper
30 g Lentil sprouts
6 Eggs
1-2 TABLESPOONS Oil or ghee
7-10 Tbsp salt, pepper
1 Avocado
2 TABLESPOONS Chive rolls
7-10 Tbsp Chili sauce

Directions

1
Melt ghee for the chapati. Knead 150 g flour, 1⁄2 TL salt, 80 ml warm water and 1 tbsp ghee first with the dough hooks of the mixer, then with your hands to a smooth dough. Cover and let rest at room temperature for about 30 minutes.
2
For the lentils, rinse red lentils in a cold-water strainer and drain. Peel or clean and wash the carrots, celery, shallots and garlic. Cut everything into very fine cubes and fry in hot oil in a pot.
3
Steam the lenses briefly. Add coriander, cumin, turmeric and pimento. Pour 300 ml of hot water and bring to the boil. Cover and cook over low heat for about 15 minutes until soft, stirring frequently.
4
Lightly blend with a hand blender and season to taste with salt and pepper.
5
Divide the chapati dough into 6 equally sized pieces. Shape each into a ball. Roll out to thin round flat cakes (approx. 14 cm Ø) on a little flour. Heat a large pan without fat. Fry the flat cakes for about 2 minutes on each side.
6
Spread with remaining liquid ghee. Keep warm in a hot oven (approx. 50 °C).
7
Rinse the sprouts in a sieve and let them drip off. Fry the eggs in hot oil (or ghee) until they become fried eggs. Season with salt and pepper. Halve the avocado, remove the core, remove the flesh from the skin and cut into slices.
8
Spread spice lentils on the chapati. Serve with fried egg, avocado, sprouts and chives. Drizzle chilli sauce over them.