Make the roti dough: in a large bowl combine All-purpose flour with Fine salt and Sugar. Whisk gently, then add beaten Egg and enough Water to form a soft shaggy dough; knead for 8–10 minutes until smooth and elastic.
Finish and rest the dough: work in a spoon of Ghee until incorporated, cover with oil and let rest at room temperature for at least 1–2 hours (or refrigerate overnight) to relax the gluten and develop layers.
Prepare laminated roti: divide the dough into golf-ball portions. On a lightly oiled surface brush each ball with Neutral oil, then stretch or roll thin, fold into a coil to create layers, flatten gently and let rest 10–15 minutes before cooking.
Cook the roti: heat a heavy skillet over medium-high heat. Cook each rolled roti 1–2 minutes per side until golden and puffed, brushing or frying briefly with Ghee or a little oil for crisp edges; keep warm wrapped in a towel.
Rinse and start the dals: rinse Split Toor Dal and Split Chana Dal until water runs clear. Place in a pot with additional Water, bring to a boil, then skim foam and add Turmeric powder and Malaysian curry powder; reduce heat and simmer until the dals are soft but hold their shape.
Temper the spice base: in a separate skillet heat Vegetable oil (or a little Ghee). Add Mustard seeds and when they pop add Cumin seeds, Fenugreek seeds, and broken Dried red chilies. Stir until fragrant, then add Curry leaves.
Sauté the aromatics and vegetables: add chopped Onion to the tempered spices and cook until translucent, then add minced Garlic, grated Ginger and sliced Green chili. Toss in diced Potato and Carrot and sauté a few minutes before adding chopped Tomato to break down and form a saucy base.
Combine and simmer: transfer the sautéed vegetable-spice mixture into the pot with the cooked dals. Stir in Coconut milk and simmer gently to combine flavors, adjusting consistency with water as needed. Season with Salt and a pinch more Sugar if desired to balance acidity.
Finish and garnish: stir in a knob of Ghee for richness, adjust seasoning, and sprinkle chopped Coriander leaves just before serving.
Serve: stack warm roti canai and serve alongside generous bowls of dhal for dipping — tear the roti and scoop up the creamy, spiced dhal for the best experience.
