Simple, practical, and full of everyday flavour, lobia recipe | lobia masala | black eyed peas recipe | rongi recipe is a vegetarian north indian curry made with lobia / alasande kalu / black eyed peas, oil, and mustard in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

  • 1 cup lobia / alasande kalu / black eyed peas
  • 1 tbsp oil
  • ½ tsp mustard
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • ½ onion (finely chopped)
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tomato (finely chopped)
  • 3 cup water
  • 2 tbsp coriander (finely chopped)

for masala paste:

  • 2 tsp oil
  • 2 clove garlic (crushed)
  • 1 inch ginger
  • ½ onion (sliced)
  • 3 tbsp coconut (grated)
  • ¼ cup water

Method

  1. firstly, in a pressure cooker add 1 tbsp oil and splutter ½ tsp mustard, 1 tsp cumin and pinch hing.
  2. saute ½ onion until it turns golden brown
  3. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt.
  4. saute on low flame until spices turn aromatic.
  5. now add 1 tomato and saute until it turns soft and mushy.
  6. furthermore, add prepare coconut masala paste and saute for 3 minutes.
  7. add in soaked lobia along with 3 cup water. mix well.
  8. pressure cook for 5 whistles.
  9. finally, garnish with coriander and serve lobia masala with chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.