{"id":14261,"date":"2019-07-07T22:34:51","date_gmt":"2019-07-08T03:34:51","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=14261"},"modified":"2020-10-27T11:53:35","modified_gmt":"2020-10-27T16:53:35","slug":"lobia-masala-curry-firiguero","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/lobia-masala-curry-firiguero\/","title":{"rendered":"Lobia Masala \u2014 Curry de Firig\u00fcero"},"content":{"rendered":"<p>El firig\u00fcero, frijol Castilla, <em>cowpea<\/em>, caup\u00ed, <em>lobia<\/em>, <em>Vigna unguiculata<\/em> o como quieras llamarlo es un ingrediente muy interesante, que en general utilizamos poco. Es oriundo de \u00c1frica, y se conoce como <em>la carne del pobre<\/em> por su alto contenido proteico. Esta receta es de <a href=\"https:\/\/www.le-fort.org\/comida-india\/\">la India<\/a> y nos encant\u00f3.<!--more--><\/p>\n<figure id=\"attachment_14263\" aria-describedby=\"caption-attachment-14263\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14263\" data-permalink=\"https:\/\/le-fort.org\/cocina\/lobia-masala-curry-firiguero\/lobia-masala\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"lobia-masala\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Una peque\u00f1a porci\u00f3n de Lobia Masala&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-14263\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/07\/lobia-masala.png?resize=1200%2C675&#038;ssl=1\" alt=\"Lobia Masala\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/07\/lobia-masala.png?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-14263\" class=\"wp-caption-text\">Una peque\u00f1a porci\u00f3n de Lobia Masala<\/figcaption><\/figure>\n<h2>Ingredientes del Lobia Masala<\/h2>\n<ul>\n<li>300g de firig\u00fcero fresco, o seco y remojado en agua toda la noche<\/li>\n<li>100g de cebolla picada en <em>brunoise<\/em><\/li>\n<li>2 dientes de ajo picados finamente<\/li>\n<li>1 trocito de jengibre de 1,5cm, rallado<\/li>\n<li>1cda aceite vegetal (versi\u00f3n vegana) o <em>ghee<\/em><\/li>\n<li>2cdtas <a href=\"https:\/\/www.le-fort.org\/receta-de-garam-masala\/\"><em>Garam masala<\/em><\/a><\/li>\n<li>50g pasta de tomates<\/li>\n<li>100ml agua o caldo de vegetales<\/li>\n<li>50ml de crema de leche, opcional (omitir en la versi\u00f3n vegana)<\/li>\n<li>Sal, seg\u00fan sea necesario. Usualmente la pasta de tomates contiene sal.<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Cocinar el firig\u00fcero por ebullici\u00f3n o a presi\u00f3n hasta que est\u00e9 blando. El tiempo depende de qu\u00e9 tan fresco est\u00e9, el tiempo de remojo y la altitud a la que cocines.<\/li>\n<li>Drenar y reservar<\/li>\n<li>Fre\u00edr la cebolla en el aceite o <em>ghee<\/em>\u00a0hasta que est\u00e9 transparente<\/li>\n<li>A\u00f1adir 1cdta de\u00a0<em>garam masala<\/em><\/li>\n<li>A\u00f1adir el ajo y jengibre y fre\u00edr un minuto m\u00e1s<\/li>\n<li>A\u00f1adir el firig\u00fcero, la pasta de tomate, el agua o caldo y cocinar hasta que se caliente.<\/li>\n<li>A\u00f1adir la crema, si la utilizas y la segunda cucharadita de garam masala.<\/li>\n<li>Servir con <a href=\"https:\/\/www.le-fort.org\/kashmiri-pulao\/\">arroz<\/a>, <a href=\"https:\/\/www.le-fort.org\/naan-pan-indio\/\">naan<\/a> o <a href=\"https:\/\/www.le-fort.org\/pan-plano-chapati\/\">chapati<\/a>.<\/li>\n<\/ol>\n<p>El <em>garam masala<\/em> es una mezcla de especias con ingredientes variables, que en general contiene que contiene canela, comino, clavo de olor, cardamomo, semilla de cilantro, hinojo, laurel y pimienta.<\/p>\n<figure id=\"attachment_8422\" aria-describedby=\"caption-attachment-8422\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8422\" data-permalink=\"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/garam-masala-entero\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"garam-masala-entero\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Garam Masala: ingredientes&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-8422\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-8422\" class=\"wp-caption-text\">Garam Masala: ingredientes<\/figcaption><\/figure>\n<p>Por supuesto, podemos alterar esta receta para utilizar cualquier otra legumbre cocinada: garbanzos, lentejas, etc. Ninguna queda mala hasta ahora.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Masala vegetariano y delicioso<\/p>\n","protected":false},"author":1,"featured_media":8424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[12,883,55,56],"class_list":["post-14261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-india","tag-firiguero","tag-vegano","tag-vegetariano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3I1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5536,"url":"https:\/\/le-fort.org\/cocina\/makhani-masala-salsa-india-de-tomates-y-mantequilla\/","url_meta":{"origin":14261,"position":0},"title":"Makhani Masala \u2013 Salsa India de Tomates y Mantequilla","author":"Le-Fort.org","date":"29 de Junio, 2014","format":false,"excerpt":"Receta del Makhani Masala, salsa india de mantequilla, tomate, crema y especias que combina con casi cualquier cosa. 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