Moong dal with Dill leaves

BM #106: Week 1, Day 1
Theme : Packed Lunchboxes

My husband’s lunchbox and my son’s lunchbox are completely different. My husband prefers rice and my son doesn’t like rice. I serve rice to my son when he is back from school and pack something light for his lunchbox. Pasta is the only thing they agree on.

Here is a sample of my husband’s lunch. I usually pack a salad or a cooked vegetable on the side, but I was out of time to do so. Dal with dill leaves is a recipe I learnt from my friend and I love it.

Read on for the recipe.

Recipe source: My friend Devi


  • 1 cup moong dal
  • 1 tomato, diced
  • 1 onion, diced
  • 2-3 green chilies, roughly chopped
  • 1″ piece ginger, grated or minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon turmeric powder
  • Salt as needed
  • 1 cup chopped dill leaves
  • 1 teaspoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala


  1. Wash the dal and pressure cook with the diced tomatoes, onions, chilies , ginger, garlic and turmeric powder. Add about 2.5 cups of water or until the dal is completely submerged and water floats about an inch on top. Pressure cook for 6 whistles (6 minutes in Manual setting in Instant Pot) or until the dal is cooked completely. I use pot in pot method. Let the pressure release naturally.
  2. Heat ghee in a pan and add cumin seeds. Once the seeds splutter, add the cooked dal. Add salt as needed and garam Masala. Roughly chop the dill leaves and add it to the dal. Let everything cook together for a couple of minutes. You can add more water if the dal is dry. Taste test, adjust seasonings. Take off the heat and serve with rice, pickle and chips.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Sweet Potato Chapatis

I was making a new gravy for lunch today and was following the given recipe correctly. That’s when innovation struck me and pretty soon cooking disaster followed.

I have  given strict instructions to my brain not to use itself when it comes to cooking, but then who listens!  The rest of my day will be spent in thinking up convincing excuses to defend my lousy curry.

Now coming to the recipe here, this is a fail proof one. Its an excellent way to sneak in vegetables into your kids diet. This chapati was really really soft, making it excellent for lunch box. This is a sweet version, you can make a savory version by adding red chilli powder, coriander powder and some fresh or dried methi leaves.


  • Sweet Potato                :           1 medium, cooked and mashed
  • Wheat Flour                 :           1 1/2 cups
  • Sugar                               :           1 tsp (optional)
  • Water                              :           as required


  1. Cook and mash the sweet potatoes. There shouldn’t be any lumps. I cooked them in microwave.
  2. Add this and the flour in a bowl and make a dough, adding water as required.
  3. You might have to add/adjust the flour to get the dough to the consistency of chapati dough.
  4. The dough will be very soft. Cover and keep aside for half an hour at least.
  5. Roll into chapatis. Try using all purpose flour instead of Atta while rolling these.
  6. Heat a tava and cook them on both sides, these puff up well too if placed directly on the flame.
  7. Soft and sweet chapatis are ready, serve with a nice side dish!

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Chop Chop Chapatis

My cousin and my in laws joined us for dinner yesterday. The plan was to make chapatis. Before I even took the rolling pin out, my cousin and my mom in law had made 25 rotis between them! Lucky me, I didn’t have to do anything, but eat the wonderful food they cooked. And enjoy the left over chapatis for lunch, Kothu Paratha style.

There are a lot of recipes for Kothu Paratha in the net, I adapted mine from here. I used the chapatis instead of parathas, but the end result was just as tasty.


Leftover Chapatis/Paratha : 2 – 3, small
Onion                          : 1 1/2 large, chopped very fine
Green Chili                : 1 – 2, chopped very fine
Ginger                         : 1″ piece, chopped very fine
Curry Leaves           : 6-8 leaves
Tomato                       : 1 large, chopped
Mustard seeds         : 1 tsp
Turmeric powder   : 1/2 tsp
Chili powder             : 1 tsp
Pav Bhaji masala    : 2 tsp
Coriander leaves    : To decorate
Oil                                 : 1 tbsp
Salt                               : to taste


  1. Cut the chapatis into very small pieces.
  2. Heat oil, add mustard seeds and curry leaves. Once the seeds crack, add minced onion, ginger and green chilies.
  3. Add tomatoes once the onions turn brown. Cook till they are mushy. Add turmeric, salt, chili and pav bhaji masala powder and cook for a minute.
  4. Add the minced chapatis. Mix thoroughly and cook for 2-3 minutes.
  5. Remove from fire, add coriander leaves and serve hot with onion raita.


You can add eggs if you want to. You will have to do it once the chapatis are coated with the onion-tomato masala.

Watch this nice musical video to see how kothu parathas are made.

Linked to Bookmarked Events – Every Tuesday and Hearth and Soul Hop.

A New Day, A New Way

A lot of people I know, have been waiting for this day to come in my life. I have been dreading this day for years. Every one is wondering how I am going to handle this – Yes, my son has started going for full time school! And No, his school is not near by our home. He has to travel in the school bus – at 7 AM. Everyday.

To get my son ready by 7,  we have to get up at least by 6 AM. Gasp! For me 6 AM means midnight. So now you know why there is so much of concern (and jubilation too) by friends and family about this day.

Well, to be honest, I am not worried about my beauty sleep (though I will miss it for sure!). I am more worried for my child who has to travel over an hour to reach his school. More importantly, I am worried about his food intake. Its no fun making him eat break fast at 6:30 AM :-(. This is the first time that he is taking lunch to the school (previous school was half day and he would come home for lunch). Hoping that the lunch box becomes his buddy!

For today, I have packed him some soft paneer filled chapati for lunch. My mom used to make this for dinner at home. I ran the pizza cutter over the chapatis to give 8 small pizza-like triangles, to make it easy for him. He doesn’t like to touch the food with his hands – ‘Hands diiiirty, Mommy’ is what he tells me. He wipes his fingers clean after every single mouthful of food. So keeping the tissue is as important as packing the chapati :)).



Wheat Flour : 2 cups

Salt : to taste

Oil : 1 tbsp (optional)

Water : to make the dough


Paneer /Cottage cheese : 1/2 cup, crumbled

Coriander leaves : 2 big handfuls

Green Chillies : 1 or 2

Cumin/Jeera : 1/2 tsp

Salt : to taste


  1. In a big bowl, add the wheat flour and salt and mix nicely. Add the oil and 1/2 cup water and start making a dough.
  2. Keep adding water in 1/4 cupfuls and kneed, till you get a soft, yet firm dough. The dough should be smooth and pliable.
  3. Keep it covered for at least half an hour. The more it sits, the softer the chapati will be.
  4. For the filling, grind the coriander leaves, chillies, salt and jeera in a mixie/blender for 10 sec. Do not add water and do not grind for a long time – it shouldn’t form a paste, just crushed together.
  5. If you are ultra lazy like me, you can add the paneer too to this mix. Else you can crumble it separately and then add the coriander – chilli mix. Mix everything together thoroughly.
  6. Roll the chapati into a small circle, of say, the size of your palm. Take a big spoonful of the filling and keep it in the center.
  7. Seal and close the edges by bringing them to the center,but over the paneer filling. This forms a ball with the filling in the center.
  8. Rest the ball for a minute or two and dust in flour and roll into a big circle. For me, the filling starts coming out if I make it really big, so I just stop with a smaller size before the dough starts tearing.
  9. Heat a tawa and when its hot, add half a teaspoonful of ghee or butter. Cook the chapati till light brown spots appear on one side. Turn over and cook the other side.
  10. Cook the rest of the chapatis the same way and serve with dal or yogurt.

Simple dal to go with the Roti


Moong Dal/ Spit green gram : 1/2 cup

Carrot : 1, cut into small cubes

Fresh Green Peas : one handful

Ghee or oil : 1 tsp

Jeera : 1/2 tsp

Asafoetida : a pinch

Red chilli powder : 1/2 tsp

Turmeric Powder : 1/4 tsp

Salt : to taste


  1. Pressure cook the dal, carrot and peas together for 4-5 whisles.
  2. For seasoning, heat a teaspoon of oil or ghee in a kadai. Add 1/2 tsp jeera and a pinch of asafoetida to it.
  3. Add the dal to it. Add salt, chilli powder and turmeric powder. Bring it to a boil and cook for 2-3 minutes.
  4. Serve with rotis.