enough water to cover. Add the turmeric and then bring to the boil, removing the froth with a spoon. Simmer, covered, for 10 minutes. carrot, potato and onion. Continue to simmer until everything is cooked, and then put in half the chili. If the mixture becomes too dry during cooking, add a little more water. salt and tamarind. Mix well and cook gently for toast the mustard and cumin seeds until they begin to jump about. Put in the curry leaves, remaining chili, shallots or onion and garlic. Fry, stirring, until the onion or shallots and garlic are golden. Then turn this spice mix into the dal and stir well to combine. more minutes to heat through. Serve with hot chapatis, puris or parathas or make rotis (below). make a smooth dough. Then make into golf- ball-size pieces and knead each one. Smooth on some margarine, using your hands. Place the dough balls back into the bowl and cover with a damp cloth. Leave for 8 hours or overnight. it out on a lightly floured surface. Try to make it as thin as possible. When that is done, roll it up and, holding the roll vertically, flatten it down to

Cover the pan and cook very gently for a few