Dill Roti - Indian flatbread with aroma of Dill

I love herbs and rare has been the case when I have made a visit to the market and not gotten myself minimum of two herbs. Something about them - the scent, the freshness or the taste - attracts me to them and I find myself looking for various permutations and combination to add them to my daily diet. I got myself some fresh looking Dill last week and for my usual dinner of Roti (which is Indian flat bread), I added the herb along with often forgotton spice - Dill seed.



Depending on your taste buds and preferences, add the herbs since many ppl find the herb little overpowering. I found 1 tbsp of the herb added only the slightest hint of its presence but enough to make a wonderful change and the dill seeds only help to compliment it. Its very simple and not at all time consuming.

Ingredients


• approx 2 cups whole wheat flour, plus some for dusting
  
  
• approx 1 tbsp dill leaves, chopped ( as per taste, some ppl find it strong.)
  
  
• 2 tsp dill seeds
  
  
• salt to taste
  

Method

Mix all the ingredients together



Add enough water to make it into pliable dough, soft yet not sticky.



Divide the dough into small balls and using a rolling pin roll it out.



Make it into a circle, not too thin nor too thick



Cook it in a griddle, add little vegetable oil around the roti, to cook.



Turn it after 2-3 minutes when golden/brown spots appear on the surface.



Serve it warm with any greens or any curry of your choice.

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This is my entry to Roma's JFI event:Wheat

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Mixed Dal(lentils) with Red Chard

Lentils(dal) is predominantly a major player in my kitchen. We love dals and we usually accompany it for our dinner with roti's / phulkas. The protein in the dal helps to satisfy our hunger faster and thereby eat less. I consume these often enough to cut the amount of rice I eat per day. I cannot do without rice though, hence eating minimal works for me. Also including greens at least twice each week is another habit in my kitchen. The nutrients that it has to give is immense. Try to buy fresh greens and cook them on the same day. That way nutrients are not lost too much.



Recently on my recent grocery shopping, I came across the freshest looking Red Chard. I bought them home and thought of making a stir fry. I was not too sure if it will go well with my khasta roti, so thought of making it into a dal instead. The afternoon lunch was a joke with not so much of protein hence I thought I will make a mixed dal constituting 5 different lentils cooked together and add in the red chard alongwith it. It turned out to be a very satisfying meal.

Ingrediants


• 1 onion, chopped
  
  
• 1 tomato
  
  
• 2-3 garlic, minced
  
  
• 1 inch ginger,grated
  
  
• 1-2 green chillies, thinly sliced (or as per taste)
  
  
• 2 tbsp each of Red lentil(masoor), pigeon peas(toor), whole black gram(urad), bengal gram(channa) and yellow lentils(moong)
  
  
• 1 cinnamon stick
  
  
• 2-3 cloves
  
  
• 1/2 tsp turmeric
  
  
• 1-2 tbsp lemon juice(as per taste)
  
  
• salt to taste
  
  
• 1 tsp caraway seeds
  
  
• 1 tsp dill seeds (optional)
  
  
• 1 bunch of Red Chard , washed and chopped
  
  

Method

In a saucepan, in 1/2 tsp oil add the spices. Saute for few seconds until aromatic. Add the onions and tomatoes along with salt, stir for 1 min and then add ginger and garlic.



Add the lentils(washed with cold water until clean water runs through),



stir for few more minutes and then add about 3 cups of water (or vegetale stock) along with turmeric.

Close the lid and cook for 8-10 minutes until the lentils are almost soft.

Add the chopped chard, close the lid and cook until the greens have wilted.



Few minutes before serving, add the lemon juice,



stir well and serve warm.