High-Protein Lobiya Curry with Millet Chapatis

Ingredients

• 120 g dry black-eyed peas (lobiya), soaked and cooked
• 80 g millet flour (for 2 chapatis)
• 100 g tomato, chopped
• 40 g onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin-coriander powder
• 1/2 tsp turmeric and chili powder
• 5 g fresh coriander leaves
• 1 tsp oil
• Salt to taste, water as needed

Preparation

1. Pressure-cook soaked lobiya until soft; drain excess water.
2. Sauté onion, ginger-garlic in oil; add spices and tomato; cook to thick masala.
3. Stir in cooked lobiya and simmer 8–10 minutes; garnish with coriander.
4. Knead millet flour with warm water and pinch of salt into soft dough.
5. Divide into two balls; roll thin and cook on hot tawa until spotted.
6. Serve hot curry with the two millet chapatis.