Lobia recipe | Black-eyed peas recipe | How to make Lobia masala recipe
Lobia recipe or black-eyed pea is the quick and easy-to-make recipe which is cooked either in dry or gravy version. This lobia masala recipe is cooked in a Punjabi style by cooking North-Indian spices in onion-tomato gravy.
Black-eyed beans are called ‘lobia’ in Hindi, ‘chawli’ in Marathi, ‘rongi’ in Punjabi, ‘Karamani’ in Tamil, ‘vellapayar’ in the Malayalam language. This is one of the most comfort food that I have grown up eating. Addition of amchur powder takes the taste of this lobia recipe to the next level. It goes very well with rice, parathas, naan or as a side dish with any meal.
Health Benefits of beans
- Beans are healthy for hearts because they are packed with soluble fibres, which helps in lowering cholesterol and triglyceride levels.
- They are low in fat, mostly beans contain only 2 to 3% fat and contain no cholesterol.
- They are packed with protein.
- It prevents heart disease.
- It contains a wide range of cancer-fighting cells which helps in reducing cancer risks.
- Beans also help in losing weight and managing diabetes.
Other beans and legumes that can be used
You can make the same recipe using various other beans and legumes without compromising with its taste. The best part of this recipe is it can be cooked with minimum soaking time and saves a lot of time when you are in a rush. The other beans which can be used are white chickpeas, kidney beans (rajma), soybeans, green moong beans, whole masoor dal, or white matar, etc.
It can be also prepared by mixing two or three or more beans together. Yet, it would taste delicious. You can also use these beans to make salads, chaat, and also rice dishes like lobia pulao or biryani.
Furthermore, when I decide to make any recipe using lobia or black-eyed peas I always make sure to soak and pressure cook extra cup of lobia to use it for making other snack recipes. As I have already mentioned its health benefits, I try to add this lobia in our diets twice or thrice in a week. By only adding olive oil, salt and black pepper coarse powder, it makes a super healthy evening tea-time snack to munch on. My little one loves to eat lobia without any dressing. So that makes me cook this more often.
Few other curry recipes on our blog that you would like are:
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty recipe, be sure to check out my Blog for more!
Lobia recipe card
Lobia recipe
Materials
- 1 cup Lobia or black-eyed peas
- 3 cups Water for pressure cooking
- ¼ cup Mustard oil
- 1-inch Cinnamon stick
- 1 Bay leaf
- 1 tbsp Jeera/ Cumin seeds
- 2 medium Onions finely chopped
- 2 medium Tomatoes finely chopped
- 1 tbsp Ginger-Garlic paste or finely chopped
- Salt as per taste
- ¼ tsp Hing/ Asafoetida
- ½ tsp Haldi/ Turmeric powder
- 2 tsp Coriander powder
- 1.5 tsp Kashmiri red chilli powder
- 1 tsp Kitchen king masala
- 1 tsp Garam masala
- 1 tsp Amchur/ Dry mango powder
- 1 tsp Kasuri methi crushed
- A handful of coriander leaves for garnishing
Instructions
Soaking and pressure cooking Lobia:
- Rinse a cup of Lobia under running water and soak it in a large bowl with enough quantity of water.
- Soak lobia for at least 2 to 3 hours or overnight. Lobia doesn't take a long time like kidney beans or chickpeas, even 2 hours of soaking is enough.
- After 2 hours, rinse the soaked lobia again under running water and put it in the pressure cooker with the pinch of salt and water.
- Pressure cook for 2 whistles, until it turns soft and can be mashed easily with the spoon or fingers.
Making Lobia masala or black-eyed peas curry:
- In a thick wide bottom kadhai, heat ¼ cup of mustard oil and when oil starts releasing smoke lower the flame and add bay leaf, cinnamon stick and cumin seeds.
- Saute cumin seeds till it starts spluttering, then add finely chopped onions and saute till it turns translucent.
- Then, add finely chopped or grated ginger-garlic and saute till raw smell of garlic goes away.
- Add finely chopped or grated tomatoes in the kadhai and mix and saute till the moisture from tomatoes are evaporated.
- After 3 to 4 minutes, the onion-tomato mixture will start to thicken and oil starts to release from the mixture.
- Then, add dry spices - hing, haldi, coriander powder, Kashmiri red chilli powder, kitchen king masala and salt.
- Mix and saute dry spices with onion-tomato paste for 3 to 4 minutes on medium flame.
- After a few minutes, spices and onion-tomato paste will be cooked and now add boiled and strained lobia or black-eyed peas.
- Mix it gently with the spatula and make sure not to mash lobia's otherwise it would look like mashed gravy.
- Add half a cup of water and give it a nice mix. And let it simmer on low flame for 3 to 4 minutes till the lobia absorbs all the flavour and aroma from the spices.
- Lastly, add garam masala, amchur powder and crushed kasuri methi and mix it gently without mashing all the lobias.
- Turn the flame off and cover and let it sit for a couple of minutes before serving. Serve it with parathas along with onion slices and lemon wedges.
Step by step Instructions
Soaking and pressure cooking Lobia:
Rinse a cup of Lobia under running water and soak it in a large bowl with enough quantity of water.
Soak lobia for at least 2 to 3 hours or overnight. Lobia doesn’t take a long time like kidney beans or chickpeas, even 2 hours of soaking is enough.
After 2 hours, rinse the soaked lobia again under running water and put it in the pressure cooker with the pinch of salt and water.
Pressure cook for 2 whistles, until it turns soft and can be mashed easily with the spoon or fingers.
- Now, strain the lobia in a colander and discard the water.
Making Lobia masala or black-eyed peas curry:
In a thick wide bottom kadhai, heat ¼ cup of mustard oil and when oil starts releasing smoke lower the flame and add bay leaf, cinnamon stick and cumin seeds.
Saute cumin seeds till it starts spluttering, then add finely chopped onions and saute till it turns translucent.
Then, add finely chopped or grated ginger-garlic and saute till the raw smell of garlic goes away.
Add finely chopped or grated tomatoes in the kadhai and mix and saute till the moisture from tomatoes is evaporated.
After 3 to 4 minutes, the onion-tomato mixture will start to thicken and oil starts to release from the mixture.
Then, add dry spices – hing, haldi, coriander powder, Kashmiri red chilli powder, kitchen king masala and salt.
Mix and saute dry spices with onion-tomato paste for 3 to 4 minutes on medium flame.
After a few minutes, spices and onion-tomato paste will be cooked and now add boiled and strained lobia or black-eyed peas.
- Mix it gently with the spatula and make sure not to mash lobia’s otherwise it would look like mashed gravy.
Add half a cup of water and give it a nice mix. And let it simmer on low flame for 3 to 4 minutes till the lobia absorbs all the flavour and aroma from the spices.
Lastly, add garam masala, amchur powder and crushed kasuri methi and mix it gently without mashing all the lobias.
- Turn the flame off and cover and let it sit for a couple of minutes before serving. Serve it with parathas along with onion slices and lemon wedges.
Important tips for making Lobia recipe:
- Homemade fresh dry roasted and blended spice powder gives an ultimate taste to the gravy.
- If you are in a hurry and do not have time to soak lobia, you can use canned lobias. It will save you time.
- You can also add store-bought masala of any good brand.
- You can increase or reduce the amount of red chilli powder and green chillies as per your taste.
- Typically, any gravy recipe tastes better when accompanied with sliced raw onions and lemon wedges.
- Finally, served it with butter naan, garlic butter naan, jeera rice or even tandoori roti.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
Tasty.
I love beans and I’m always looking for new ways to use them. Thanks for posting.