Lobia beans or black eyed beans are as famous and loved in India as they are in Europe and Mexico. They are so easy to cook and are super creamy after cooking. Unlike other whole beans you don't have to soak them overnight/8 hours, they are good after a soak of 1-2 hours as well.
Here is the Lobia curry which goes well with Rice or even Chapati/Naan.
Here is what you will need:
- 250 gms of dried lobia beans, soaked
- about an inch piece of ginger
- 1/2 tsp of salt
- 1/4 tsp of turmeric
For the seasoning:
- a big pinch of Asafetida
- 1 tsp cumin seeds
- 1 dried chili whole
- 1 red onion finely, chopped
- 1 green chili, finely chopped or to taste
- 2 cloves of garlic, pressed
- 1 tsp grated ginger
- two big tomatoes, roughly chopped
- 1/2 tsp salt
- 1 tsp red chili powder
- 11/2 tsp coriander powder
- 1 tsp garam masala
- handful of fresh coriander leaves to garnish
- lime wedges
- 1 tbsp oil/Ghee
1. Rinse the soaked Lobia once and then with about 400 ml of water and all the other spices cook it in the pressure cooker for about 10-12 Minutes. Let it cool and put it aside.
2. Meanwhile heat a Karahi/Wok or a pan with oil, let it heat and then add the Asafetida and crackle the cumin seeds as well. Add the dried red chili and stir it for a while
4. Add the onion and let it cook on medium heat until its translucent.
5. Add the garlic, ginger and green chili, cook for half a minute or so.
6. Now add the chopped tomatoes and all the spices to the pan.
7. Stir it well and cook it covered until the whole mixture looks soggy and shiny, this should take about 5-7 minutes. When it looks too dry add half a cup of water.
8. Open the pressure cooker lid and check if the lobia is cooked well. Discard the piece of ginger and the lobia water.
9. Add the lobia to the pan and mix it well with all the masala (tomatoe and spice mix), further add about 1cup of water and let the whole thing cook through.
10. Sprinkle garam masala and fresh coriander on the top.
11. Serve hot with a wedge of lime.
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