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.
1 Cup Lobia (Black Eye Peas)
Heat oil in a pressure cooker and add jeera (cumin seeds).
1 Teaspoon Cumin Seeds (Jeera), 2 Tablespoon Cooking Oil
When the seeds start to crackle, add finely chopped onions. Stir and saute till the onions change color.
2 Medium Sized Onions
Add finely chopped green chilies, garlic and ginger (or paste). Stir and saute the mixture for 1 minute.
2 Green chillies, 5-6 Garlic Cloves, 1/2 Inch Ginger
Add turmeric powder, red chilli powder, dhaniya (coriander), garam masala and salt to the pan.
2 Teaspoon Coriander Powder (Dhaniya Powder), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Garam Masala, 1 Teaspoon Salt or as per taste
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.
1 Large Tomatoes
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 / onion (optional) . You can also squeeze a few drops of lemon juice before serving. Serve hot with roti, paratha or freshly steamed rice.
1/2 Cup Coriander Leaves (Cilantro or Dhaniya)