Lobia recipe
Lobia recipe or black-eyed pea is the quick and easy-to-make recipe which is cooked in a Punjabi style by cooking spices in onion-tomato gravy.
Yield: 4
Calories: 185kcal
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.