A busy weekend and an even busier Monday morning meant an empty refrigerator as I found absolutely no time for my grocery run. Thankfully I had some leftover toor daal( split pigeon peas)from the night before so these missi rotis happened. All I had to do was knead the leftover daal with some whole wheat flour, add some spices and roll out soft silky missi rotis. We enjoyed it with home made sweet mango pickle and fresh langda mangoes. Oh! If you are wondering, what on earth are langda mangoes and have not tasted them so far then you are missing something in life. Not as famous as their prettier and commercially popular cousins alphonsos, these green coloured wonders are much more flavorful, sweeter and not to mention easier on the pocket 😉
Anyway, I quickly belted down the hot rotis and rushed out for groceries. The heavens had broken loose and by the time I returned home I was soaking wet, exhausted, it was almost dinnertime for the kids and I had no time to cook a meal. My patience levels were running low and the dam was going to burst any moment when suddenly an image of this old lady who was selling flowers in the wet market flashed in my head. There she sat under a makeshift plastic tent, which shielded her (and her precious flowers) from the heavy rain as she munched on her lunch. There was something about that wrinkled unperturbed face which was completely oblivious to the entire hullabaloo around her. She seemed completely at peace with it all and most of all with herself. How could she? And if she could, then with all that the Almighty has bestowed on me, why couldn’t I? So, what my kids have to repeat a meal, shouldn’t I be grateful for food on their plates and roof on our heads? In that one moment my mood switched. I went from being agitated and guilty to thankful and happy. Let us look around us and always remind ourselves of what we have v/s what we do not. Just this one switch would make life so much more worth living.
- Leftover (or freshly boiled) toor (spli pigeon peas) daal- 1 cup
- Whole wheat flour- 2 cups
- Ajwain (carom) seeds- ½ teaspoon
- Medium sized onion chopped fine- ½
- Green chili chopped fine- 1
- Amchoor (dry mango) powder- ½ teaspoon
- Salt- 1/2 teaspoon or to taste (if using freshly boiled daal add 1 teaspoon)
- Oil – 2 teaspoons
- Oil or Ghee for pan frying
- Bring the leftover daal to room temperature (do not microwave). Mix all the ingredients together adding 1-teaspoon oil and knead the dough. Cooked daal should have enough water for kneading but add some more water if needed.
- Cover with cling wrap and let the dough sit at room temperature for 15 minutes; then uncover and knead again till a smooth consistency is achieved.
- Grease your hands with some oil and form the dough into balls slightly smaller than the size of your palm
- Roll out into approximately 6 inch discs and pan fry on a hot skillet making sure the edges are evenly cooked by pressing them intermittently with a spatula and flipping to cook on both sides.
- Serve hot with chutney or pickle of your choice or fresh ripe mango juice (aam ras)
Calories (per serving)- 153 Nutrition-Protein punch/Fiber/Iron/Vitamin B It does wonders for your- Muscles/Gut/Stamina This is “My 1 pm Meal”