Lobia curry recipe – How to make lobia masala (black eyed beans curry) recipeTweet
Lobia curry or black eyed beans curry is a nutritious and quick dish made with black eyed beans and cooked in onion-tomato gravy. Black eyed peas or cow peas is also known as ‘Lobia’ or ‘Chawli’ in Hindi, Bobbarlu or Alasandalu in Telugu, ‘Karamani’ in Tamil, Chavli in Marathi and Alasande in Kannada. It contains almost all essential vitamins and minerals and it has a number of important health benefits. Additionally, cowpeas are beneficial for our skin and hair too. Do try this delicious and protein rich recipe made with cow peas and serve it with rotis, naans, parathas or jeera rice or any flavoured rice dishes.
Other yummy side dish for rotis :
Prep Time : 30 mins
Cook Time : 20 mins
Servings : 3 persons
North Indian cuisine
Black eyed beans or lobia – 1/2 cup
Cooking oil – 2 tablespoons
Cumin seeds or jeera – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Red chilli powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1 teaspoon
Coconut milk – 1 tablespoon (optional)
Chopped coriander leaves for garnishing – 1 tablespoon
Salt to taste
TO GRIND TO A SMOOTH PASTE
Onions – 2 (medium sized) (chopped roughly)
Tomatoes – 2 (medium sized) (chopped roughly)
Garlic cloves – 5
Ginger – 1 inch small sized
Green chillies – 2
HOW TO MAKE OR PREPARE LOBIA CURRY RECIPE
Wash the black eyed beans and then soak them with sufficient water overnight or 6-7 hours. Next day, drain the water and add salt, turmeric powder and little fresh water. Pressure cook for upto 6 to 7 whistles till they are well cooked.
Grind the onions, tomatoes, garlic cloves, ginger and green chillies with little water to make a smooth paste. Keep it aside.
Heat oil in a pan or kadai on medium flame. Once the oil becomes hot, add cumin seeds. Once the seeds starts spluttering, add the ground paste and cook on a low flame for 2-3 minutes. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala and mix well.
Add the cooked lobia and combine together. Add 1 cup of water and mix well. Simmer the gravy for 2-3 minutes or till it reaches a thick or medium consistency. Lastly add coconut milk and mix well. Garnish with chopped coriander leaves. Switch off the flame.
Serve black eyed beans or lobia curry hot with rotis, naans, puris or plain rice.
Add just enough water to cover the black eyed beans before pressure cooking. Do not pressure cook too mushy.
You can mash the cooked black eyed beans to thicken the gravy.
Coconut milk gives good taste as well as richness to the gravy. If you do not have coconut milk, you can skip it or add 2 tablespoons of grated coconut along with the other ingredients to make the ground paste.