Tofu And Chickpea Masala With Millet Recipe

About this recipe

A hearty and protein-packed dinner featuring spiced tofu and chickpeas in a rich, flavorful masala, served alongside soft-cooked millet for a wholesome and satisfying meal.

Ingredients

• - Tong Garden Cheddar N Jalapeno Chickpeas
• 500 g Whole Farm Premium Kangni/Foxtail Millet - 500 G
• 500 g Onion
• - Baby Tomatoes
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 200 ml Coconut Milk
• - Coriander Powder
• 100G Oleo
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the foxtail millet under water and soak it for 10 minutes.
2. 2. Heat 1 tbsp of oil in a pan and toast the millet for 2 minutes, then add 150 ml water and cook covered until soft.
3. 3. In another pan, heat 1 tbsp of oil and add cumin seeds until they splutter.
4. 4. Add chopped onions and sauté until golden, then add ginger-garlic paste and green chilies.
5. 5. Stir in chopped tomatoes and cook until they soften into a paste.
6. 6. Add turmeric, coriander powder, and garam masala, mixing well to combine.
7. 7. Cube the tofu and add it to the pan along with the cooked chickpeas, stirring gently.
8. 8. Pour in coconut milk and simmer for 5 minutes until the flavors meld together.
9. 9. Adjust salt and sprinkle fresh cilantro over the masala before turning off the heat.
10. 10. Serve the tofu and chickpea masala hot alongside the cooked millet.