Almost instant Dal Roti from Leftovers.

~  Menu  ~

Dal Roti with Cashew Nut Salad

White Wine Spritzer

 … and later …

 Honey Oatmeal Scones and Coffee

Having run the gamut of leftover Pease Pudding (soup, fritters and dal) I had a little of the spiced pudding aka dal left and was going to make myself a dal vada of sorts when inspiration struck.  What would happen if I mixed flour into the dal to make a dough.  This is what happened.

Dal Roti – Instructions

~    Mix enough flour (I used plain flour but rolled the dough out on wholewheat – probably chapatti flour would be best) into the dal to make a workable dough.

~   Work it ie. roll into walnut sized balls and then roll out into thin rounds.

~   Fry in a lightly oiled pan till the first side is speckled with brown turn and do the second side.

What a nice surprise these were!  I quickly whipped up a salad, added some cashews and a simple balsamic dressing and dolloped a spoonful of Greek yogurt (fusion!) on the top. 

This was all very spur of the moment – I am sure these little breads would be great used to scoop up curry or similar.

After lunch I messed around in the fridge, as one does, and came across a cup of cold porridge.  Obviously I was delighted, who wouldn’t be?  As I was fresh from munging flour into cold dal my mind ran along similar lines and I decided to make …  

Honey Oatmeal Scones ~ based on an Original Idea by Mrs. Beeton

(Quite) a while ago now I wrote an article for Vegetarian Living on Mrs. Beeton’s Vegetarian Cooking and this was one of her good ideas.  In my grandmother’s edition Mrs. B says to knead into cold porridge “as much flour as will enable it to be rolled out ¼” thick but that was a bit too basic and heavy for me so here is my version

300g cold porridge

30g soft butter

1 tbsp honey

Self raising flour

(or plain flour and baking powder in the rations 100g flour:1 tsp baking powder

~   Preheat oven to 375ºF/190ºC/170ºC fan/gas 5.

~   Mix together the first three ingredients and then work in the flour to make a soft, sticky but manageable dough.

~   Knead lightly then roll out on a floured board to a thickness of about 20mm.

~   Cut into rounds or other shapes and lay on a greased baking tray.

~   Brush with milk and bake for 20-25 minutes till risen and golden.

Other ideas for cold porridge can be found here