Breakfast: same as the last 2 days.
Morning tea: ditto
Lunch: “risotto” from the previous night.
Afternoon tea: ditto
Dinner: the remains of monday’s dal and rice, plus jowar chapati.
The monotony is kicking in. But I’m actually getting used to the lemon balm tea now.
The jowar (Sorghum) chapati was an interesting experiment. Even in New Zealand this is the cheapest flour available. It’s the staple for millions across Africa and Asia. It was challenging to work with – it’s got no gluten so doesn’t bind together, and the dough was made with boiling water – which meant it was rather like handling a dough made from porridge.
Overall it was edible, but far from being as nice as a wheat chapati. It didn’t help that I misjudged the salt, but with a bit more sprinkled on them, they were fine.