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 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.
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 Time15mins
Cook Time15mins
Total Time30mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Cowpeas Curry
Ingredients for Lobia (Black-Eyed Peas Curry)
250gDried Lobia (Black-Eyed Peas)
1 to 2tspGinger Garlic Paste
1Onionfinely chopped
1Tomatochopped
1/4tspTurmeric Powder
1tspRed Chilli Powder
3tbspOil
as per tasteSalt
as requiredWater
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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2 comments
nice recipe
My favourites in the Punjabi restaurants.