Black Eyed Peas Curry (Lobia Masala)

Black eyed peas curry (or Lobia masala) is a tasty, protein-packed Indian dish pairing tender black eyed peas with aromatic tangy tomato based gravy. It is vegan, gluten free & can be serve with steamed rice, roti or naan for a filling & wholesome meal.

In India, black-eyed peas is also known by other names like white cowpea beans, lobia, bobbarlu, chawli or rongi. It belongs to legume family and can be used in variety of recipes like soups, salad, stew, curry etc.

Lobia curry is easy to make, high in protein, one pot and perfect for lunch or dinner. In some cultures, it is especially consumed on New Year’s Day, believed to be bringing fortune & good luck.

The recipe I am sharing here is Punjabi-style, which I learnt after getting married to my husband who is also a punjabi. Apart from roti or rice, it can also be served with boiled quinoa, brown rice, millets or gluten free flatbread like ragi roti for a complete meal.

The black eye beans masala gravy is made with simple ingredients like onion, tomato, ginger, garlic and few aromatic spices. It can be made without onion or garlic too and tastes equally good. The main flavour comes from tangy tomatoes, lemon and spices like coriander powder and garam masala.

Why to soak lobia?

It is always better to soak beans like pinto beans, chickpeas or black-eye peas beforehand as it cut downs the cooking time, renders better texture & makes their digestion easier by reducing phytic acid. If you can plan ahead, soak black eyed peas a night before or for at least 2-3 hrs.

A quick soak of 1 hr in hot water also does the trick. If you don’t have time for soaking, then cook the beans for longer. Canned black eyed peas can also be used, just drain and rinse them well before adding to the gravy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients:

• Black eyed peas / Lobia (dried)- 1 cup
• Oil / Ghee- 1 tbsp
• Ginger (grated)- 1 inch piece
• Garlic (grated)- 2 cloves
• Green Chilli (finely chopped)- 2
• Onion- 1 medium
• Tomatoes- 3 medium (~250 g or 8 oz)
• Cumin Seeds / Jeera- 1 tsp
• Asafoetida / Hing- A pinch (optional)
• Turmeric / Haldi- 1/4 tsp
• Red Chilli Powder- 1/2 tsp
• Coriander Powder- 1 tsp
• Garam Masala- 1/2 tsp
• Lemon Juice- 1 tbsp
• Salt- 1 tsp (to taste)
• Water- 2 to 3 cups
• Cilantro / Coriander (chopped)- For garnishing

Directions:

Step 1:
Wash and rinse black eyed peas 1-2 times. Add it to a bowl along with 3 cups of water. Soak for at least 2-3 hrs (or overnight). If you don’t have time for soaking, cook for longer.

Step 2:
Heat oil or ghee in a pressure cooker. Add cumin (jeera) & heeng. Saute for 30-40 sec. Add ginger, garlic and green chillies. Saute for 30-40 sec more while stirring.

Step 3:
Blend onion to make smooth paste (add 1-2 tbsp water if required). Add it to the cooker and mix well. Cook on medium-low heat for 2-3 min till you can no longer smell raw onions.

Step 4:
Blend tomatoes to make puree and then add them to the onions. Mix well. After 2-3 min, add salt, turmeric, chilli powder and coriander powder. Mix again & continue cooking till masala thickens up.

Step 5:
Drain soaked black-eyed peas (discard the water) and add it to onion-tomato masala along with 2.5 cups of water. Mix once again. Pressure cook for 2 whistles and then simmer for 15 min.

Step 6:
Turn off the heat. Once the pressure release naturally, open the lid. Check whether beans have cooked by tasting or mashing with spoon. If you find resistance, cook for more time. Add garam masala & lemon juice (Instead of lemon juice you can add 1 tsp amchur too). Mix well.

Step 7:
Taste and adjust salt / seasoning if required. Garnish with cilantro or coriander. Serve it hot with basmati rice, roti or paratha.

Tips:

1. As lobia beans tends to absorb liquid with time, the curry eventually thickens up. Add more water to get the desired consistency.
2. If you are using canned black-eyed peas, drain & rinse it well. Add it to the masala curry with lesser amount of water and simmer for 10-15 min to absorb all flavours.
3. You can also add veggies to this curry like potato, carrots or french beans to make the curry more wholesome.
4. The black-eyed peas used should not very old as they can take too long to cook completely.
5. If cooked properly, the lobia masala can be frozen for upto a month in a freezer safe container.

(1 votes, average: 5.00 out of 5)

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