• Boil the gram dal until tender but still firm. Should still keep it;s shape but soft when pressed between your fingers. Add it to a food processor and pulse until it resembles fine breadcrumbs. Do not process too much or it will be mushy.
• Heat butter on medium heat, add the spring onion and saute for a few seconds.
• Add the cumin and dal. Season with salt and mix well. Cook for a further minute and remove from heat
• Once the dhall is cool add the coriander

Roti

• Add flour and salt to a large bowl, make a well in the centre and add the melted butter
• Pour in the boiling water
• Combine all the ingredients using a spoon. It will be really hot so don't attempt to mix with your hands just yet
• Once it cools a little knead the dough for a 5 minutes until it forms a soft, silky dough
• Divide the dough into 12 balls and fill them with about 2 tbsp of dal. Bring the edges together to form a ball.
  
• Roll into circles, very gently. Toast on a non-stick pan on medium heat. Toast one side for a few seconds. Turn it over and toast for another few seconds. Brush the top with butter and turn over again. Repeat this step. Should take about a minute to cook
• Place them between a clean kitchen towel or paper towels. If you are not serving it immediately separate them with some parchment or wax paper and re-heat when serving