Curried Ratatouille with Masoor Dal Roti

For a Serving Size of Two:

Ingredients:

For Curried Ratatouille:

• 100 grams  diced zucchini
• 100 grams diced eggplant
• 50 grams chopped bell peppers (red, green, yellow)
• 50 grams finely chopped onion
• 50 grams chopped tomatoes
• 10 grams ginger-garlic paste
• 1 teaspoon curry powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon oil
• Salt to taste
• 50 ml water
• Fresh coriander leaves for garnish

For Masoor Dal Roti:

• 60 grams whole wheat flour
• 40 grams masoor dal (red lentils), cooked and mashed
• 1 teaspoon finely chopped coriander leaves
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 teaspoon oil
• Water as needed to knead the dough

Procedure:

• Heat oil in a pan and add cumin seeds. Once they splutter, add the ginger-garlic paste and sauté for a minute.
• Add onions and cook until translucent. Then add tomatoes, turmeric powder, red chili powder, and curry powder. Cook until the tomatoes soften.
• Add diced zucchini, eggplant, and bell peppers. Stir well and cook for 2-3 minutes.
• Add water and salt, cover the pan, and let it simmer for 10-12 minutes until the vegetables are tender.
• Garnish with fresh coriander leaves before serving.
• For the rotis, in a mixing bowl, combine whole wheat flour, cooked and mashed masoor dal, cumin powder, chopped coriander leaves, and salt.
• Add water and oil as needed and knead into a soft dough.
• Divide the dough into equal portions and roll each into a roti.
• Cook the roti on a hot tawa (griddle) until golden spots appear on both sides and serve hot.

Nutritional Benefits:

Nutritional Information:

• Calories: 510 kcal
• Protein: 14.9 g
• Carbohydrates: 77 g
• Fat: 13.3 g