Lobia Curry (Black Eyed Peas Curry)

Legumes are a staple in North Indian diets and we tend to eat them in some form or the other a couple of times a week. At least. The most popular ones are rajma and chole but lobia is pretty tasty too.

The curry is super easy to make, uses ingredients readily available at home and is delicious, warm and hearty.

Cooking down the spices, onions and tomatoes (one by one) is totally worth the patience. They add aroma, flavour, texture and body to the curry. Take your time, let them cook down and do their magic.

The lobia is put in, with the water it is cooked in so that no flavour is lost. When pressure cooking the lobia, make sure it is fully cooked and can get smushed between your fingers. It is then ready to absorb all the goodness of the curry 🙂

Once it is all well combined, let it simmer away for 20-30 mins and serve hot. Not a very fussy process from start to finish, but takes a little patience. Worth it!

Lobia Curry

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 cup lobia (black eyed peas) – soaked in 3 cups of water overnight

6 cups water

1 tsp cumin (jeera) seeds

1/2 tsp mustard (rai) seeds

1 onion – chopped fine

2 green chillies – slit length wise

1 tbsp ginger garlic paste

1 tsp haldi

1 tsp red chilli powder

2 tsp coriander (dhania) powder

2 tomatoes – finely chopped

Pinch of asafoetida (Hing)

1.5 tsp garam masala

Salt to taste

2 tbsp oil

Fresh Coriander for garnishing

Directions

  1. Drain the soaked lobia and add to a pressure cooker with 6 cups of water and 1 tsp salt. Cook for 15-20 mins on medium heat (6-7 whistles). The lobia should be easy to smush between your fingers when done, but not be completely mushy
  2. Heat oil in a wok. Add cumin seeds and mustard seeds, on low heat. Once they crackle, add onions and cook for 5-7 mins till slightly golden
  3. Add green chillies and ginger garlic paste. Cook for 1 min till the raw smell goes away
  4. Add haldi, red chilli powders and mix well
  5. Put in the tomatoes and a pinch of salt. Mix well and cook for 8-10 minutes till the tomatoes are soft and oil starts releasing from the sides
  6. Mix in the asafoetida (Hing), coriander powder
  7. Add the lobia (without water) and 1 – 1.5 cups of the water it was cooked in. Mix well and let it cook (covered) for 15 minutes
  8. Remove the lid, adjust salt and chilli. Add garam masala and cook for another 10 minutes
  9. Garnish with coriander leaves and serve hot

Published by

jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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