wellhealthorganic.com Lobia: Indulge in the delightful flavors of Lobia with this easy-to-make recipe. This spiced and tangy curry, prepared with black-eyed beans, onions, tomatoes, and an array of aromatic spices and herbs, is sure to tantalize your taste buds.
Lobia
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: North Indian, Punjabi
- Course: Main Course
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
- 1 cup black-eyed beans (also known as black-eyed peas, cowpeas, rongi, or chawli)
- ½ teaspoon cumin seeds
- ⅓ cup finely chopped onions or 1 medium-sized onion
- ½ teaspoon finely chopped ginger or ½ inch ginger piece
- ½ teaspoon finely chopped garlic or 2 to 3 medium garlic cloves
- ½ teaspoon chopped green chilies or serrano peppers, or 1 to 2 green chilies
- ½ cup finely chopped tomatoes or 2 medium-sized tomatoes
- ¼ teaspoon ground turmeric (turmeric powder)
- ½ teaspoon red chili powder
- ½ teaspoon Punjabi Garam Masala or garam masala powder
- 1 teaspoon ground coriander (coriander powder)
- 3 cups water
- 2 tablespoons oil
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- Salt to taste
Also Read: Puttu
Instructions:
Soaking: Rinse the black-eyed beans thoroughly and soak them in enough water for 30 minutes. After soaking, drain and rinse the beans again. Set aside. If short on time, you can skip soaking, but adjust cooking time accordingly.
Cooking Lobia:
- Heat oil in a pressure cooker or pressure pan. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until translucent.
- Stir in chopped ginger, garlic, and green chilies. Sauté briefly until the raw aroma dissipates.
- Add chopped tomatoes and mix well.
- Incorporate ground turmeric, red chili powder, ground coriander, and garam masala. Sauté until the tomatoes soften and the mixture releases oil from the sides.
- Add the soaked black-eyed beans and combine well.
- Pour in 3 cups of water, add salt to taste, and stir.
- Pressure cook for 9 to 10 minutes or 8 to 9 whistles on medium heat until the beans are tender. Adjust cooking time based on soaking duration.
- Once cooked, allow the pressure to release naturally before opening the lid.
- Simmer the gravy without the lid to thicken it. Optionally, mash a few cooked beans to enhance thickness.
Finishing Touches:
- Garnish with chopped coriander leaves and give a final stir.
- Serve hot with roti, paratha, naan, puri, steamed rice, or jeera rice.
Also Read: Alfredo Pasta
Notes:
- Use fresh black-eyed beans for optimal taste and texture.
- Canned beans can be substituted for dried beans. Rinse them well before use and adjust water quantity accordingly.
- Soaking beans reduces cooking time.
- Adjust spice levels according to preference.
- Adjust gravy consistency based on serving preference.
- Cumin powder can be used instead of cumin seeds.
- Enjoy the delicious Lobia curry fresh, as its taste and flavors may diminish if stored for long.