Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Dadranagarhaveli · Lunch

Ragi Roti with Spinach Dal

Traditional 7. Ragi Roti with Spinach Dal recipe

🧺 Ingredients

• Ragi flour: 150g (for 4 rotis)
• Water: 120ml
• Salt: 2g
• Oil for cooking: 3ml per roti
• Spinach (chopped): 100g
• Moong dal: 60g
• Water for dal: 300ml
• Turmeric: ¼ tsp (0.5g)
• Cumin seeds: ½ tsp (1g)
• Oil for dal: 5ml
• Garlic: 2 cloves (minced)
• Green chilies: 1 (minced)
• Salt for dal: 2g

👩‍🍳 How to make Ragi Roti with Spinach Dal

1. Make ragi roti by mixing flour, water, salt, kneading 2 mins.
2. Divide into 4 balls.
3. Heat griddle to medium-high (115°C).
4. Roll between cloth to 5-inch circle (4mm).
5. Cook 1.5 mins per side, brush oil.
6. For dal: heat oil, add cumin seeds, garlic, chilies (45 secs).
7. Add moong dal, spinach, turmeric, salt, water.
8. Bring to boil (100°C), reduce to low (65°C), cover, cook 20 mins until dal mushy.
9. Serve 1 roti per person with dal portion.
10. Visual cue: roti pliable with brown spots, dal thick green.
11. Heat level: low.
12. ---

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