MAURITIAN BUTTER BEAN CURRY W. DHOLL PURI FLATBREAD

butter beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Chickpeas are lower in calories, while kidney beans are often cheaper.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

dholl flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is commonly available.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends allow for customization, while individual spices can be more cost-effective.

Soak yellow split peas in water and bring to a boil with turmeric; simmer for 20-25 minutes until soft.

Drain the split peas, keeping the water for the flatbread dough, and let cool.

Blend the cooled split peas into a dry paste.

In a bowl, mix gluten-free flour with a pinch of salt, then gradually add warm split pea water until a semi-soft dough forms.

Incorporate coconut oil and brown rice syrup into the dough.

Roll the dough into balls and flatten each ball to about 1 cm thick.

Heat oil in a skillet and fry each flatbread until golden brown, keeping them pliable with oil and flour as needed.

For the curry, heat cooking oil in a pot, sauté onions, garlic, and ginger until fragrant.

Add tomatoes, curry powder, and chili peppers; cook until tomatoes soften.

Stir in butter beans and coconut milk; simmer until heated through.

Season with salt and stir in fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary