Dal-Roti

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Author’s Note

A bowl of dal, a couple of rotis and a dollop of pickle on the side - comfort food for maharaja and man-in-the street alike! While people may fantasise about the food of their dreams featuring rich curries and biryanis and exotic vegetables from faraway places, when it comes to the crunch, nothing satisfies the palate and soothes the soul like a simple just-like-mother- made-it dal scooped up with a melt-in-the- mouth piece of roti.

Our mothers and grandmothers knew something that dietitians are now propounding - that legumes and pulses accompanied by whole grains should form the nutritional base of our meals. Legumes, which include lentils, beans and peas, are a good source of calcium, phosphorous, Vitamin B and iron. They are also rich in dietary fibre, which helps lower cholestrol. For vegetarians, legumes are the most important source of protein as they contain more protein than any other plant food. While detractors may claim that the quality of protein is not as good as that provided by fish, chicken and other meats, combined with the proteins in grains they provide a protein which is as good as that provided by any non-vegetarian food.

Which brings us to the importance of rotis in our diets. Especially those made of whole grains, which provide us with dietary fibre, minerals and proteins. They take longer to digest, leaving one with a feeling of fullness which prevents us from overeating. High-fibre foods are believed to decrease the risk of colon cancer and other diseases affecting the gastrointestinal tract.

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