Lobia Masala (Black Eyed Beans / Cowpeas Curry)

Name: Lobia Masala (Black Eyed Beans / Cowpeas Curry)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup lobia (black eyed beans); 2-3 tbsp. oil; 2 dry red chilies; 2 bay leaves; 1 inch cinnamon stick; 2 green cardamoms; 4 cloves; 1 tsp. cumin seeds; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. pepper powder (opt); 1 tsp. garam masala powder; 1 tsp. lime juice; coriander leaves & lime wedges to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - This is a very delicious and a popular recipe from North India, especially Punjab. They are also known as black eyed beans, cowpeas or chawli and is especially relished with any form of Indian bread. I enjoy having it with poori / paratha, accompanied with some onion, green chilies and lime wedges. It is both nutritious and wholesome.

Bethica Das @kitchen_flavours

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Ingredients

25-30 minutes

2-3 servings

1 cuplobia (black eyed beans)
2-3 tbsp.oil
2dry red chilies
2bay leaves
1 inchcinnamon stick
2green cardamoms
4cloves
1 tsp.cumin seeds
1onion, chopped
1 tsp.ginger-garlic paste
1tomato, chopped
1/2 tsp.turmeric powder
salt to taste
1 tsp.red chili powder
1 tbsp.coriander powder
1 tsp.cumin powder
1/2 tsp.pepper powder (opt)
1 tsp.garam masala powder
1 tsp.lime juice
coriander leaves & lime wedges to garnish

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Steps

25-30 minutes

1

Soak the black eyed beans overnight. Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.
2

Heat oil in a pan & temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms & bay leaves. Sauté for a few seconds. Then add the onion and fry till light brown.
3

Add the ginger-garlic paste & all the dry spices (except garam masala powder & salt) mixed with some water. Fry till the oil separates. Add the tomatoes & keep frying till it is mashed.
4

Add the boiled lobia & salt to taste. Simmer on a medium flame for 4-5 minutes. When done, add garam masala powder.
5

Garnish with coriander leaves.
Serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis.