MENU # 15
This lunch menu is having one of the best Indian parathas….Lachha paratha with black eyed bean masala & buttermilk. Lachha / Lachedhar paratha is a multi layered flat bread from whole wheat. I love this parathas & so often make it at home ….though it is involved an extra work. After all love for food makes us alive. As it involves extra work I’ve prepared a simple yet delicious black eyed bean masala & had fun eating.
TO PREPARE BLACK EYED BEAN MASALA….wash & soak the bean for 4 to 5 hours. In a pressure pan add a tablespoon of olive oil or any vegetable oil & splutter the whole spices ( kari patha, cloves, cinnamon stick & green cardamom & a green chili). Then add finely chopped onion & ginger garlic paste & sauté well until the raw smell goes. Then add finely chopped tomatoes & allow it to boil until mushy. Now it’s time to add spices like red chili powder, coriander & jeera powder & Chana Masala powder which gives good taste & flavour. Now add the soaked beans & a cup of water & salt required. Close the lid & pressure cook this for 10 minutes in medium flame after one whistle. Switch off the flame. After 15 minutes open the cooker & add 1/2 cup of thick coconut milk & boil it for 2 to 3 minutes. Sprinkle coriander leaves & serve hot with rotis/phulkas / parathas.
I used to freeze boiled beans, chana, rajma & mixed beans. So whenever needed I’ll just thaw & use that. Tension free. Instead of buying canned food you can also try this. It can be stored up to 6 months. Soak….boil it with little salt…..drain the water out….freeze it in the zip lock bags/ freezer bags.