Lobia Masala is a very simple and quick dish prepared with Lobia (Black Eyed Peas / Cow Peas) which is a legume grown in India as well as many parts if the world. The legume is kidney shaped, smaller in size and has a distinct small black eye/spot on it.
Lobia Masala is traditionally cooked in an onion tomato gravy base along with Indian spices. Lobia Masala is very simple to make and goes well with any of Indian Breads like Roti, Parathas etc. It can also be served along with plain steamed rice. Lobia masala is a very popular dish in many parts of Northern India and is called "Chora nu shaak" in Gujarati
Lobia has high nutritional value being rich in fiber and micro nutrients and is a rich source of protein. Due to its unique ability to absorb, its taste is greatly enhanced when cooked in a spicy onion tomato gravy.
To make Lobia Masala at home follow the detailed step by step recipe with photos posted below.
Suggested Recipe Collections :
- Indian Vegetarian Curries | A collection of 21 Indian Gravy Recipes
- 1 Cup Lobia (Black Eye Peas)
- 2 Medium Sized Onions
- 1 Large Tomatoes
- 2 Green chillies
- 2 Teaspoon Dhaniya Powder (Coriander Powder)
- 5-6 Cloves Garlic
- ~1/2 Inch Ginger
- 1 Teaspoon of Jeera (Cumin Seeds)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala Powder
- 2-3 Curry Leaves (Optional)
- 1 Teaspoon Kasuri Methi (Dry Fenugreek leaves)
- 3 Tablespoon Cooking Oil
- 1 Teaspoon Salt or as per taste
Soak the Lobia beans in water overnight for a minimum of 5-6 hours. Drain the water and keep Lobia aside. Since Lobia will grow considerably in size after soaking, care should be taken to take appropriate quantity in the beginning.
Heat oil in a pressure cooker and add Jeera (Cumin Seeds). When the seeds start to crackle, add finely chopped onions. Stir and saute till the onions change color.
Add finely chopped green chilies, garlic and ginger (or paste) . Add Turmeric Powder, Red Chilli Powder, Dhaniya (Coriander), Garam Masala and Salt to the pan.
Next add finely diced tomatoes. Saute the spices in onion/tomato gravy for at least 2-3 minutes on low heat till the gravy start oozing out oil and turns translucent.
Add lobia or black-eyed peas in gravy. Add 1 cup of water to adjust the consistency of the gravy. Stir well so that Lobia blends well with Masala. Shut the lid of the cooker and after full pressure is built up, reduce the flame and cook for 5-6 minutes. Now let the pressure release on its own so that Lobia is fully cooked.
Open and give the dish a good stir. Lobia Masala is ready. Garnish the dish with Dhaniya (Coriander Leaves), finely cut green chilies or onion. You can also squeeze a few drops of lemon juice before serving. Serve hot with Roti/Paratha or freshly steamed Rice.
Category: Main Course
Nutrition (per serving)