Lobia Masala – Lobia Masala Curry

April 29, 2019 Dals/Gravies  No comments

Lobia is nothing but black eyed peas. Lobia Masala is a delicious gravy recipe perfect to go with roti and rice. This requires some planning time to soak the black eyed peas. But need not be soaked overnight like Rajma or Chana. Other than that this can be made very quickly. There are 2 ways of doing this. One way is by cooking the lobia first and then adding it to onion-tomato base and the second way is making the onion-tomato base, adding the soaked lobia to it and pressure cooking it. I have followed the 2nd method. Check my Rajma Masala gravy if u want to follow the 1st method.

Now to the recipe..

 

Lobia Masala My Magic Pan

 

[Preparation Time-10 mins : Cooking Time- 25 mins : Soaking Time – 2 hours]

Lobia Masala Ingredients:

  • Lobia/Black Eyed Peas – 1 cup
  • Oil – 3 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 2 (finely chopped)
  • Tomato – 2
  • Ginger – 1 inch pc
  • Garlic – 3 cloves
  • Green Chilly – 1
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Coriander leaves – few

 

Lobia Masala My Magic Pan

 

Method:

  • Soak lobia for 2 hours. The below pic is after 2 hours of soaking. Heat a pressure cooker with oil and temper with cumin seeds. Once it crackles, add finely chopped onions and saute until translucent. Now add finely chopped ginger, garlic & green chilly. Saute until its raw smell goes away.

  • Add chopped tomatoes to it and saute. Add required salt, chilli powder, coriander powder, turmeric powder and cumin powder. Mix well and cook in low-medium flame until oil oozes out.

 

  • Now add the soaked lobia to it along with 2 cups of water. Pressure cook for 1 whistle and simmer for 5 mins. Switch off. It should be cooked soft but not mushy. Once the pressure releases, mash some of the lobia and let it boil for a couple of mins. Finally add coriander leaves and switch off the flame.

 

Thats it! Lobia Masala Gravy is ready!

Serve hot with roti or rice.

 

Lobia Masala My Magic Pan

 

Tips:

  1. Lobia gets cooked easily when compared to rajma and chana. So u need not soak overnight. Just 2 hours would do. If at all u forget to soak, it will take a longer time to cook.
  2. I have not added garam masala powder, u can if u prefer.
  3. U can pressure cook the lobia separately first and then add it the onion-tomato gravy too.

 

Lobia Masala My Magic Pan

 

– By Sundari Nathan

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