I love cooking with Lobia.It blends well with the masala, takes less time to cook, so filling and it goes well with Rice or Roti. Yesterday I initially planned to make Roasted Pumpkin soup and a salad for my dinner. After one brilliant HIIT session in the evening I was craving something more than soup & salad 🙂 Prepared this Lobia Masala as a sidedish for Roti for husband and A. When I raided the fridge I found half cup of leftover Couscous. You can check this post to read instructions on how to cook them. Instead of the usual cucumber bell pepper based salad I prepared a simple Spinach Pecan salad and add the roasted pumpkin as well
Over all this was a filling meal. However if you are someone who is in the process of calculating Macros and looking for low carb meal option you can skip the Couscous. Have the rest. Right now my focus is on cutting down processed food intake, greasy oily food and trying to portion control. I know the importance of calorie deficit and how keeping the count of macros will help in achieving the weight loss goal.Am taking one step at a time and for now trying include foods from all the groups (carbs,protein,fat & fibre)
So coming back to my Day 10 Dinner Bowl it was a filling meal with Couscous, Roasted Pumpkin, Lobia Masala and Spianch Pecan Salad
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1.5 cups Lobia/Black Eye Bean
- 1 onion
- 3 Tomatoes
- 1 tablespoon finely chopped ginger & garlic
- 1 teaspoon turmeric
- 1 teaspoon Jeera Powder
- 1 teaspoon Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon MDH Kitchen King Masala Powder
- 1 tablespoon Kasuri Methi leaves
- 1 teaspoon salt
- 1 teaspoon cooking oil
- 1 cup Pumpkin Cubes
- 1 teaspoon Oil
- 1/4 tsp salt
- 1 cup Spinach Leaves
- 10 Pecans
- 1/2 teaspoon olive oil
- 1 teaspoon Tahini Paste (if you don't have this paste you can skip it and add other ingredients)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon Pepper Powder
- 1/2 teaspoon lemon juice
- 1 pinch smallof Salt
- 1 pinch smallof Pepper Powder
Ingredients
Ingredients for Lobia Masala
Ingredients for Roasted Pumpkin
Spinach Salad
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- Pressure Cook Black Eyed Beans for upto 5-6 whistles.
- Heat oil in a pan
- Add chopped onions, tomatoes, ginger and garlic pieces
- Add salt, all the spice powders except MDH Kitchen King Masala
- On a medium heat keep sauting until onions become translucent and tomatoes are well cooked
- Add 1/4 cup water and let the mixture boil for a minute.
- Add pressure cooked Lobia, add some more water (1/4 cup Approximately) and mix it well
- Let the Lobia masala boil for another 5 minutes on medium heat
- At last add MDH kitchen masala and crushed Kasuri Methi Leaves
- Adjust salt and serve this masala with Rice or Roti
- I loved it with Couscous too
- In a baking tray arrange the Pumpkin pieces
- Drizzle oil on top of the pumpkin pieces
- Preheat oven to 180c and bake for 20-25 minutes
- Slightly charred, soft pumpkin pieces are ready. Sprinkle salt and add it to the salad bowl
- You can add prepare soup with it or can even add some grated coconut+pepper powder and serve it as a poriyal
- Wash and clean Spinach Leaves
- Finely chop the Pecan Pieces and add it to the salad bowl
- Mix oil, tahini paste and lemon juice together
- Add this dressing, salt, pepper powder to the bowl
- Mix everything together
- Such a simple yet delicious salad is ready to be served