Lobia curry / Black eyed peas curry
The perfect recipe to awaken your senses on a lazy winter's day! Lobia also known as chawli or rongi is packed with flavor and radiates an irresistible aroma! They are high in fiber and are also a great source of potassium. This simple dish is delicious and easy to make yet packed with flavor and nutritional value.
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- Black eyed peas/Lobia - 1 cup, washed, soaked overnight and drained
- Onion - 1, large, roughly chopped
- Tomato - 2, medium, roughly chopped
- Garlic - 3-4 cloves
- Ginger - 1 inch piece, roughly chopped
- Green chilies - 2, or to taste
- Oil - 1 1/2 Tbsp
- Water - 2 cups
- Salt - to taste
- Red chili powder - 1/2 Tsp
- Turmeric powder - 1/4 Tsp
- Garam masala - 1 Tsp
- Cumin powder - 1/2 Tsp
- Coriander powder - 1 Tsp
- Lime or lemon juice - 1 Tbsp
- Coriander leaves - 1 Tbsp, chopped
- Pressure cook the black eyed peas with water for 3 whistles, keep the flame on low and cook it for 10 more minutes. Switch off the flame. Allow the pressure to release by itself.
- Make a paste of onion, ginger and garlic. Keep it aside.
- Now make a paste of tomatoes and green chilies. Keep it aside.
- Heat oil in a deep pan, add turmeric. Cook for 15 seconds.
- Add ground onion paste. Sauté on a medium flame for 3-4 minutes or until onion paste are light brown in color. Stir continuously.
- Add in puréed tomato & cook on a medium flame for 7-8 minutes or until the oil separates from the masala.
- Add in dry spices : Salt, cumin powder, coriander powder, garam masala and red chili powder. Mix well.
- Cook for couple of minutes and add black eyed peas/lobia into the masala.
- Mix well with the masala and bring it to a boil.
- Adjust seasoning, add lime or lemon juice and garnish with coriander leaves.
- Serve hot with Rice or Chapati.
- You can add water to adjust the consistency, if the gravy is too thick.
Hungry soul by Abha http://www.hungrysoulbyabha.com/