I’m trying to learn and lean more towards frugality since things have been getting too expensive and would love suggestions

What i like/aim to learn

  • anything simple that can be made with chickpea without adding too many of other stuff
  • overly time consuming to prepare i will avoid for now so i stay motivated to learn
  • willing to learn baking (prefetably if it goes well with flaxseeds/mashed banana or some other very accessible binding)

I want to keep it healthy so pairing legumes with grains/seeds/nuts (though nuts less accessible atm for me to overly rely on it)

  • EdlritchEconomics [he/him, comrade/them]@hexbear.netEnglish
    7·
    2 months ago

    I’ll usually recommend dahl. Lentils are cheap, efficient, versatile and nutritious. For red lentils, start them off in a pot at about 3 or 4 parts water to 1 part lentils. Stir fairly regularly because they do tend to stick. Meanwhile, fry up spices (cumin, coriander, maybe some mustard seed, fennel, fenugreek it you have it) garlic, ginger and onion. Start with seeds, just until they start to get fragrant, then drop in the aromatics. Let the onion sweat a little bit, then reduce heat and add spice powders after that. When the lentils are soft and creamy consistency, drop your cooked spice / onion etc in, stir and salt to taste. Eat with rice or flatbread.

    You can do a huge batch for relatively cheap and it freezes well, handy to have some on hand when you CBF cooking.

    • Klay [none/use name]@hexbear.netOPEnglish
      3·
      2 months ago

      maybe for later for sure would love trying this! Although doesnt sound too simple for me atm, do you not put any coconut milk? I searched and went down a rabbit hole finding out some people using it (your way sounds a lot simpler -so better, i dont know how to make plantbased milk on my own and it has gotten a bit out of reach for me atm)

      • EdlritchEconomics [he/him, comrade/them]@hexbear.netEnglish
        3·
        2 months ago

        You sure can, the way I learned it was with coconut cream and it definitely adds to the texture and flavour, but I was trying to keep it cheap and simple. I have omitted it in the past due to costs and availability and it’s still good without. There are a bazillion variations on dahl and by all means if you can find a simpler one that suits you better, go for it.