Lobia also known as black eyed peas is popular across the globe for its nutritional values. In India we prepare a curry as a side dish for chapatis or paranthas or rice items.
I generally make it for breakfast alongside parantha/ chapatis. I prepare it gravy and dry both. Today I’ll share the lobia masala recipe. This recipe does not require much preparation, and is easy to cook.
Lobia Masala | Black eyed peas curry
- 120 grams Lobia/ black eyed peas/ chawla/
- water
- salt
For Masala Paste
- 1 piece small size onion
- 1 piece medium size tomato
- 1 inch ginger
- 2 piece green chilly
- 1 tsp coriander powder
- turmeric powder
For Tempering
- oil
- 1 pinch hing/ asafoetida
- 1 piece bay leaf
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp kashmere lal mirch powder
- ¼ tsp garam masala
Pre heat Pressure cooker. Add oil and heat, temper using cumin seeds, mustard seeds. Let them crackle, add bay leave, hing, kashmere lal mirch powder and garam masala.
Add the masala paste. Cook on slow heat for 5 minutes until aromatic.
Add soaked lobia, salt and 300 ml water, turn the flame to high for about a minute. Mix well.
close the lid and cook on slow heat. Let it whistle 4 times.
Turn off the heat and let the pressure cooker cool down to slow release the trapped steam.
Serve hot with Paranthas, chapatis!
- Soak lobia for atleast 2 hours before cooking. I generally soak it over night, as I generally prepare it for breakfast.
- Let the pressure cooker cool down completely before opening the lid so that the gravy settles in properly.
- Grated coconut can be added to the masala paste for a pleasant taste and a southern twist.
