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Lobia Masala (Black Eyed Peas Curry Recipe Pin)

Lobia Masala Recipe (Black Eyed Peas Curry)

Lobia Masala (black eyed peas curry) is a hearty and wholesome dish combines tender black-eyed peas simmered in a fragrant blend of traditional Indian spices. A truly satisfying meal that's perfect for any occasion.
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • 1 pressure cooker or pan
  • 1 bowl

Ingredients
  

  • 1  cup  Black eyed peas (Lobia) soaked in water for 4 hours up to overnight
  • 2 tbsp Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 tbsp Ginger-garlic paste
  • 1 cup Onion finely chopped
  • 2 tbsp Coriander leaves with stems chopped
  • 1/2  tsp Turmeric powder
  • 1/2 - 1 tsp Red chili powder
  • 1/2  tsp Garam masala powder
  • 1 tsp Coriander powder
  • 2-3 tbsp Water
  • 1  cup  Tomato diced
  • 1 no Green chili slit lengthwise
  • 1/4 cup Coriander leaves chopped
  • Salt to taste
  • Water as required

Instructions
 

  • Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds and let them splutter.
    2 tbsp Oil, 1 tsp Cumin seeds (Jeera)
  • Stir in ginger-garlic paste and sauté for another minute.
    1 tbsp Ginger-garlic paste
  • Add chopped onions and chopped coriander leaves with stem. Sauté until they turn golden brown.
    1 cup Onion, 2 tbsp Coriander leaves with stems
  • Take turmeric powder, coriander powder, red chili powder, garam masala powder, salt. and water in a bowl. Mix well and pour the spice mixture in the pan. Cook for a couple of minutes.
    1/2  tsp Turmeric powder, 1/2 - 1 tsp Red chili powder, 1/2  tsp Garam masala powder, 1 tsp Coriander powder, Salt, 2-3 tbsp Water
  • Add the diced tomatoes and cook until they turn soft and oil starts separating from the masala.
    1  cup  Tomato
  • Add soaked and drained black-eyed peas to the masala and mix until well combined.
    1  cup  Black eyed peas (Lobia)
  • Pour in water as needed and stir. Bring the mixture to a boil.
    Water
  • If using a pressure cooker, cover with the lid and cook for about 10-15 minutes or until the black-eyed peas are tender. If using a pan, cover and cook until the peas are tender, stirring occasionally. You might need to add more water if required.
  • Once the black-eyed peas are cooked and simmer the curry until it reaches your desired consistency, remove from heat.
  • Garnish with fresh coriander leaves and slit green chili.
    1/4 cup Coriander leaves, 1 no Green chili

Notes

  1. If using canned black eyed peas, use two 15-oz cans for this curry. Before using the peas, drain the liquid from the can and then add it to the curry. Pressure cook for just 1-2 minute. 
  2. If you forget to soak the peas overnight, soak them in hot water for 30 minutes to an hour before cooking them in a pressure cooker for about 20 minutes.
  3. If using frozen black eyed peas, follow the same steps and pressure cook for 4-5 minutes on high pressure. 
Keyword Indian Curry Recipe, North Indian Curry, Vegan Curry