Instagram Post 4/17/2020
👨🍳 Cooking in the Time of COVID 👨🍳
(Click on any image to view it in high resolution.)
Rifling through the pantry to avoid going out shopping, I unearthed a long forgotten bag of dried chickpeas. I decided to use some of them to make Indian Chana Masala because it’s really easy to prepare, I had most of the spices and aromatics on hand, and I needed a break from spending so much time on the elaborate culinary experiments I’d been attempting while sheltering in place. A proper sidekick would be basmati rice, a neighbor to the chickpeas on the shelf (and ultimately on this plate) – also really easy to prepare.
But then I hit upon the misguided idea that parathas would be a perfect accompaniment and “really easy to prepare” went right out the window. Kneading and resting and rolling and ghee-ing and coiling and resting and rolling some more…and a day and a skillet later it was ready for its closeup.
Well, at least that jar of tamarind-date chutney that’s been hiding in the back of the fridge since forever won’t suck up any more of my time.
Assuming I can get the lid off…. 😬