This recipe is an incredibly cheap store cupboard vegan dinner (unless you want to smother the chapatis in garlic butter which I heartily recommend). It’s also great because you only need 1 mug to measure everything and you can use whatever spices you like best.
This recipe is dedicated to Pam who taught me not to be scared of making chapatis straight on the flame – what a woman!
1 mug full dried lentils (your favourite kind)
1 mug flour
Salt and Pepper
100g cherry tomatoes
1 tsp cumin seeds
1 tsp garam masala
1 tsp ground coriander
1 tsp chilli powder or cayenne pepper
4 fat cloves garlic