lobia recipe

Lobia Curry is a North Indian style curry made using black-eyed beans. It pairs very well with paratha, phulka, or rice. Here is how to make it in a traditional pressure cooker and Instant Pot.

Lobia Curry Recipe

dry lobia (black-eyed bean)

mustard oil

cumin seeds

cinnamon stick

cloves

black peppercorns

onions

chilies

ginger-garlic paste

tomatoes

coriander powder

turmeric powder

Kashmiri red chili powder

cumin powder

garam masala powder

salt

lime juice

Kasuri methi

cilantro (coriander)

Wash lobia with water and soak it in 4-5 cups of water for 5-6 hours or overnight.

Wash it once again and drain well.

Heat mustard oil in a pressure cooker over medium-high heat.

When the oil is hot, add cinnamon stick, cloves, and whole black peppercorns and fry for 3-4 seconds.

Add cumin seeds and fry for 3-4 seconds.

Now add onions and green chilies and fry until they turn translucent (7-8 minutes). Keep stirring at regular intervals.

Add ginger-garlic paste and fry until the onion turns golden brown (7-8 minutes).

Add tomatoes and cook for a minute. Keep mashing the tomatoes with the back of a ladle while cooking.

Now add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.

Now add the soaked lobia along with 2 and ½ cups of water and salt.

Close the lid of the cooker and cook for one whistle on high heat. Now reduce the heat to low and cook for 10 minutes.

Remove the cooker from heat and let the pressure release naturally.

Open the lid of the cooker and add lime juice and Kasuri methi and mix well. Garnish with chopped cilantro and serve.

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.

Lobia Recipe (Punjabi Black Eyed Beans Curry)

black eyed beans ((black eyed peas, cow peas, rongi, chawli))

ginger (or ½ inch)

garlic garlic

green chilies (or serrano peppers

tomatoes (or 2 medium-sized)

turmeric powder ((ground turmeric))

red chilli powder

Punjabi Garam Masala (or garam masala powder)

Coriander Powder ((ground coriander))

water

coriander leaves ((cilantro))

salt (as required)

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.

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.

Soaking

In a 3 litre pressure cooker or pressure pan, heat oil.

Add the cumin seeds and let them sizzle.

Then add the chopped onions.

Stir and saute till the onions become translucent. Stir often while sautéing onions so that they cook evenly.

Add the chopped ginger, garlic and green chilies. Sauté for some seconds or until the raw aroma of the ginger and garlic goes away.

Then add the chopped tomatoes and mix well.

Next add the all the dry ground spices - turmeric powder, red chili powder, coriander powder and garam masala.

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.

Now add the lobia or black eyed beans. Combine and mix well.

Add 3 cups water. Add salt according to taste and stir.

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.

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.

Let the pressure fall naturally in the cooker and then only open the lid.

Once the lobia beans are cooked, simmer the gravy without the lid so that it gets thickened.

You can also mash a few cooked beans to thicken the  lobia masala gravy.

The consistency of the lobia curry is neither thin nor thick.

Lastly add chopped coriander leaves and give a final stir. You could also garnish lobia masala with chopped coriander leaves while serving.

Serve lobia curry with roti, paratha, naan, puri, steamed rice or jeera rice.

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.

Making lobia recipe

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