North Indian Lobiya Curry with Multigrain Chapatis

Ingredients

• 1 cup boiled black-eyed peas (lobiya)
• 1 medium onion, finely chopped
• 1 medium tomato, pureed
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric and red chilli powder
• 1 tbsp oil
• 2 medium multigrain chapatis (approx 60 g each)
• Fresh coriander for garnish

Preparation

1. Heat oil, temper cumin seeds, sauté onion until golden.
2. Add ginger-garlic paste, tomato puree and spice powders; cook till oil separates.
3. Stir in boiled lobiya with 3/4 cup water; simmer 8–10 minutes.
4. Adjust salt, garnish with coriander.
5. Warm the two multigrain chapatis on a tawa.
6. Serve curry hot with the chapatis.