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
- Pressure cooker
- Medium sized bowl
- 120 grams Lobia/ black eyed peas/ chawla/
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
- 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.