Gluten free Protein rich green moong lentils and Spinach roti

 

Making Process:

Soak 1 cup split green moong lentils over night or 5-6 hours prior to cooking.

Flat Rice/ Poha:  1/4 cup washed 

1 cup fresh Spinach washed 

1/4 spoon fresh lemon juice

Quarter size fresh ginger

1/4 tsp garam masala

1 green chili, whole cumin 1/4 spoon, slat to taste, 1/4 spoon diced onion (optional).

  

Grind lentils, spinach and flat rice along with ginger. Avoid adding too much water and gauge the consistency You will get a thick paste like texture. 

Add diced chili, onion, whole cumin lemon juice and salt with garam masala.

Keep mixture aside for 15 minutes (optional)

Take a non stick pan and add 1/2 the mixture. Dollop the mixture in the center of the pan and spread thin with the back of the spoon.  Cover with a glass lid and use a silicone spatula to turn over the roti.

Eat warm with a bowl of yogurt or dal.