Flavorful and tasty Lobia recipe is a spiced, tangy curry made with black eyed beans onions, tomatoes, spices and herbs. This delish lobia masala comes together quickly and is simple to make.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 1 cup black eyed beans ((black eyed peas, cow peas, rongi, chawli))
  • ½ teaspoon cumin seeds
  • ⅓ cup finely chopped onions (or 1 medium-sized)
  • ½ teaspoon finely chopped ginger (or ½ inch)
  • ½ teaspoon finely chopped garlic (or 2 to 3 medium garlic cloves)
  • ½ teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chilies)
  • ½ cup finely chopped tomatoes (or 2 medium-sized)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chilli powder
  • ½ teaspoon garam masala (or punjabi garam masala)
  • 1 teaspoon coriander powder ((ground coriander))
  • 3 cups water
  • 2 tablespoons oil
  • 1 to 2 tablespoon chopped coriander leaves ((cilantro))
  • salt (as required)

Method

Soaking

  1. Rinse the black eyed beans for a few times in water. Soak the beans for 30 minutes in enough water. Later drain and rinse the beans again with water. Drain very well and set aside.
  2. If you are short of time, skip the soaking and move to the sautéing step. Keep in mind that you will need to cook the black eyed beans for some more time if they have not been soaked.

Making lobia recipe

  1. In a 3 litre pressure cooker or pressure pan, heat oil.
  2. Add the cumin seeds and let them sizzle.
  3. Then add the chopped onions.
  4. Stir and saute till the onions become translucent. Stir often while sautéing onions so that they cook evenly.
  5. Add the chopped ginger, garlic and green chilies. Sauté for some seconds or until the raw aroma of the ginger and garlic goes away.
  6. Then add the chopped tomatoes and mix well.
  7. Next add the all the dry ground spices - turmeric powder, red chili powder, coriander powder and garam masala.
  8. Stir and sauté the masala on a low heat, till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker and you see the oil leaving from the sides. Do not rush this step.
  9. Now add the lobia or black eyed beans. Combine and mix well.
  10. Add 3 cups water. Add salt according to taste and stir.
  11. Pressure cook for 9 to 10 minutes or 8 to 9 whistles on medium heat or until the beans have softened well. I cooked the beans for 8 to 9 whistles as I had soaked them for only half an hour.
  12. If you have soaked it overnight or for 2 to 3 hours, it will take less time to cook them. The lobia should be soft enough and when pressed with your fingers, it should get mashed easily. Check the beans once they are cooked through.
  13. Let the pressure fall naturally in the cooker and then only open the lid.
  14. Once the lobia beans are cooked, simmer the gravy without the lid so that it gets thickened.
  15. You can also mash a few cooked beans to thicken the lobia masala gravy.
  16. The consistency of the lobia curry is neither thin nor thick.
  17. Lastly add chopped coriander leaves and give a final stir. You could also garnish lobia masala with chopped coriander leaves while serving.
  18. Serve lobia curry with roti, paratha, naan, puri, steamed rice or jeera rice.
  19. It is best to eat this black eyed beans curry as soon as it is made. I would not recommend to store the curry in the fridge or freeze it as the taste and flavors of the beans change completely and do not taste that good after a day.

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.