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Lobia (Black-Eyed Peas Curry)

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The black-eyed peas are a great way to change up your protein game without breaking the bank and they have almost double the amount of vitamin A as any other bean.⁣
Lobia (Black-Eyed Peas Curry) with Ghee Rice

Lobia or black-eyed peas are a staple food in the south, especially during the winter months. The peas are often added to dishes that have a lot of flavor, like black-eyed pea curry.

Black-eyed peas is an important vegetable for both Indian and Middle Eastern cuisines. This legume is used in traditional dishes like dal, kootu, and curry.

The black-eyed peas are cooked with tomatoes, onions, garlic and ginger paste which gives the dish a tangy taste. There is also a good amount of spice in this dish which makes it overall super comforting and delicious to eat.

Serve with ghee rice, jeera rice or roti.

Lobia (Black-Eyed Peas Curry) with Ghee Rice

Lobia (Black-Eyed Peas Curry) with Ghee Rice

Lobia (Black-Eyed Peas Curry) with Ghee Rice
4.5 from 4 votes

Lobia (Black-Eyed Peas Curry) Recipe

The black-eyed peas are a great way to change up your protein game without breaking the bank and they have almost double the amount of vitamin A as any other bean.⁣
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Cowpeas Curry

Ingredients for Lobia (Black-Eyed Peas Curry)

  • 250 g Dried Lobia (Black-Eyed Peas)
  • 1 to 2 tsp Ginger Garlic Paste
  • 1 Onion finely chopped
  • 1 Tomato chopped
  • 1/4 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 3 tblsp Oil
  • as per taste Salt
  • as required Water

How to make Lobia (Black-Eyed Peas Curry)

  • Soak the lobia overnight or for a minimum of 8 to 12 hours.
  • Pressure cook until 2 whistles or until soft.
  • Heat oil in a pan over medium flame.
  • Add the ginger garlic paste, onions and saute for 4 to 5 minutes.
  • Add the chopped tomatoes, red chilli powder and salt.
  • Stir well and cook for 5 minutes.
  • Add the cooked lobia with the liquid.
  • If required, add 1/2 cup of additional water and simmer over medium flame.
  • Cook until the gravy is thickened, stirring for time to time.
  • Serve with jeera rice, ghee rice or as a side dish to roti.

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1 comment

Bhalchandra G Thattey [email protected] June 19, 2021 - 7:35 pm

My favourites in the Punjabi restaurants.

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