Lobia Masala Recipe – For a long time I wanted to post this punjabi recipe of Lobia Masala or Lobia Curry, but was not able too. I have a long list of recipes to be posted. Hopefully, I will be able to post all the recipes one by one.
Lobia as it is known in Hindi, is personal favorite of both me and my hubby. At my mom’s place we used to call it chawli/chavli. In English it is known as Black eyed beans or Cow peas.
My mom used to make great chawli usal as well as the Konkani styled chawli sambar… which is different from the South Indian sambar. This Punjabi recipe of lobia…..I have learnt from my mom-in-law. Just a little bit of tweaking…. I have done with her original and authentic recipe.
I ran out of garam masala powder, so I have added whole garam masala.. cloves, cinnamon, small cardamom and bay leaf. She would never add whole garam masala in this recipe, but garam masala powder. You could add either of them or both for a strong taste and flavor.Its a Punjabi recipe and the ingredients and method of cooking are typically Punjabi..
Few points to note for Lobia recipe:
- If using garam masala powder, you could add half tsp of it. Sprinkle the garam masala powder on the lobia, once its done and mix well.
- Instead of cumin seeds, you could also use cumin seeds powder
Lobia Curry or Lobia Masala Recipe below:
- 1 cup lobia/black eyed beans
- ½ inch piece ginger chopped
- 4 garlic flakes chopped
- 1 medium sized onion chopped
- 1 green chili chopped
- ½ cup chopped coriander leaves
- 2 tomatoes chopped
- ½ tsp cumin seeds
- ¼ tsp turmeric powder/haldi
- ½ tsp red chilli powder
- ¼ tsp pepper powder (optional)
- 1 tsp coriander powder/dhania powder
- 3 to 3.5 cups of water
- 2 tbsp oil
- salt as required
- 1 bay leaf
- 1-2 cloves
- ½ inch piece of cinnamon
- 1 small cardamom
- Soak the lobia overnight or for a few hours.
- In a pressure cooker or pressure pan, heat oil.
- Add the whole garam masala. When they start to sizzle, add the cumin seeds. Once the cumin seeds sizzles, add the onions.
- Fry the onions till they become transparent. Now add the chopped ginger+garlic+green chili. Fry till the raw smell of the ginger and garlic disappear.
- Add the tomatoes and stir fry the masala till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker. This process of bhuno —– as it is called in punjabi takes some time. Make sure to fry the masala on a low flame. You could add all the masala powders now and fry for a minute.
- Now add the soaked lobia. Stir well. Add water, salt and pressure cook till the lobia is cooked. I cooked it for 8-9 whistles as I had not soaked it for only half an hour. If you have soaked it overnight or for 2-3 hours, it will take less time to cook.
- The lobia or chawli should be soft enough and when pressed with your fingers, it should get mashed easily. Check the lobia once its done. If you want to have less gravy or curry, you could reduce the water content by cooking without the lid for some more time.
- Garnish Lobia Masala with chopped coriander leaves. Serve with rotis or rice.