Straight true words... with nothing else needed to elaborate:
"Of all the barriers that keep us from connecting to our hearts and to Allah, there is one I find most often: the masks of false images which society or family or self pressure command us to wear. We can never reclaim our hearts until we put these masks away. We cannot really connect to Allah or to people, until we connect to our true selves. Without masks. Until we can be honest and real. And there's nothing more beautiful than a person who has the courage to be real."
Sister Yasmin Mogahed
Moving on... I have always documented my struggle to put across vegetarian meals on the table that will be accepted. Most of the time, I prepare them so limited so that I don't have any leftovers. Lobia or black eyed beans is one lentil that I absolutely love. I have already shared a recipe before
, the way umma makes it for lunch along with rice. On my hunt for a different lobia recipe, I chanced upon this Sanjeev Kapoor recipe and immediately made it. The first time I made it, I had a runny sauce so I tried it again with some amends and it came the way just I wanted it. It was delicious to be scooped with a chapathi and was thankfully finished in not much time. Off to the recipe...
1/2 cup lobia/ black eye beans, soaked for 4-5 hours or overnight
1 1/2 tbsp oil
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 dried red chilli
1 inch pc ginger
6 cloves garlic
1 small stick cinnamon
1 large onion, sliced
1 small tomato, chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
Coriander leaves for garnishing
Cook the lobia with one cup water in a pressure cooker till done - around 5 to 6 whistles on high flame. Switch off and allow pressure to go by itself.
In a small frying pan, heat 1/2 tbsp oil. Briefly fry cumin, fenugreek seeds and red chilli, taking care not to burn. Pound this mixture along with the ginger and garlic in a mortar and pestle. Set aside.
In a saucepan, heat the remaining oil. Fry the cinnamon stick for a minute. Add the onion and saute till it becomes soft and brownish. Now add the pound masala and saute till the raw smell goes. Add the tomato, turmeric and chilli powder and cook till the tomato gets mashed and the oil separates. Sprinkle water if the mixture sticks to the pan.
Add the cooked lobia along with its water and some salt and cook on simmer for 10 minutes, stirring occasionally. Add more water if required. Switch off, garnish with coriander leaves. Serve warm with rice or rotis.