Lobia (Black-Eyed Peas Curry)

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.⁣

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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

4.60 from 5 votes

Lobia (Black-Eyed Peas Curry)

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 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian, North Indian

Keyword: Cowpeas Curry

Ingredients

• 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 tbsp Oil
• as per taste Salt
• as required Water

Instructions

• 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.