lobia masala recipe or lobia curry, how to make lobia masala recipe


lobia masala, lobia recipe, punjabi lobia masala recipe

lobia masala recipe with step by step photos. – spiced punjabi curry with black eyed beans or lobia as we call these beans in hindi or punjabi language.

for a long time i wanted to post this punjabi recipe of lobia masala or lobia curry, but was not able too.

lobia 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 makes a really good chawli usal as well as the mangalore style chawli sambar, which is different from the south indian sambar. i have learnt this punjabi recipe of lobia masala from my mom-in-law. this is one of the curries which is often made along with rajma masala and black chickpeas curry.

punjabi lobia masala is best served with steamed rice or rotis.

step by step punjabi lobia masala recipe:

1. soak the lobia overnight or for a few hours in enough water. drain and rinse the lobia with water. again drain and keep aside.

soaked lobia

2. in a pressure cooker or pressure pan, heat oil. add the cumin seeds and let them sizzle.

cumin for lobia masala recipe

3. then add the chopped onions.

onions for lobia masala recipe

4. stir and saute till the onions become translucent.

sauting onions for lobia masala recipe

5. add the chopped ginger, garlic and green chilies. saute till the raw aroma of the ginger and garlic goes away.

ginger for lobia masala recipe

6. then add the chopped tomatoes and stir.

tomatoes for lobia masala recipe

7. next add the all the dry spices – turmeric powder, red chili powder, coriander powder and garam masala.

spices for lobia masala recipe

8. stir and saute the masala on a low flame, till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the cooker and you see the oil leaving from the sides. this cooking method is called as bhunao in punjabi and takes some time.

sauting lobia masala

9. now add the lobia or black eyed beans.

add lobia, add black eyed beans

10. stir well.

stir punjabi lobia masala

11. then add 3 cups water.

water for punjabi lobia masala

12. add salt.

salt for punjabi lobia masala recipe

13. stir pressure cook till the lobia is cooked completely. i cooked it for 8-9 whistles as I had 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 should be soft enough and when pressed with your fingers, it should get mashed easily. check the lobia once its done. if the beans are not cooked, then pressure cook for a few more whistles.

cooked punjabi lobia masala recipe

14. once the lobia beans are cooked, simmer the gravy without the lid so that the gravy gets thickened.

cooked lobia beans

15. you can also mash a few cooked beans to thicken the gravy.

lobia masala gravy recipe

16. the consistency of the gravy is neither thin nor thick.

lobia masala recipe, lobia recipe

17. lastly add 2 tbsp chopped coriander leaves and give a final stir. you could also garnish lobia masala with chopped coriander leaves.

mashing lobia beans serve punjabi lobia masala with rotis or steamed rice.

lobia masala, lobia recipe, punjabi lobia masala recipe

if you are looking for more punjabi recipes then do check rajma, punjabi chole, dal makhani, punjabi kadhi, aloo hara chana curry and chole bhature.

lobia curry or lobia masala recipe below:

4.8 from 4 reviews
punjabi lobia masala recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
lobia masala - spiced black eyed peas curry from the punjabi cuisine.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup lobia/black eyed beans/cow peas
  • ½ inch piece ginger/adrak, finely chopped
  • 2 to 3 medium garlic cloves/lahsun, finely chopped
  • 1 medium sized onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 or 2 green chilies, chopped
  • ½ tsp cumin seeds/jeera
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chilli powder/lal mirch powder
  • ½ tsp punjabi garam masala powder or garam masala powder
  • 1 tsp coriander powder/dhania powder
  • 3 cups of water
  • 2 tbsp oil
  • 1 to 2 tbsp chopped coriander leaves/dhania patta
  • salt as required
INSTRUCTIONS
  1. soak the lobia overnight or for a few hours. drain and rinse the lobia with water. again drain and keep aside.
  2. in a pressure cooker or pressure pan, heat oil.
  3. add the cumin seeds and let them sizzle.
  4. then add the chopped onions.
  5. stir and saute till the onions become translucent.
  6. add the chopped ginger, garlic and green chilies. saute till the raw aroma of the ginger and garlic goes away.
  7. then add the chopped tomatoes and stir.
  8. next add the all the dry spices - turmeric powder, red chili powder, coriander powder and garam masala.
  9. stir and saute the masala on a low flame, 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. this cooking method is called as bhunao in punjabi and takes some time.
  10. now add the lobia or black eyed beans. stir well.
  11. then add 3 cups water.add salt.
  12. stir pressure cook till the lobia is cooked completely. i cooked it for 8-9 whistles as I had 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 should be soft enough and when pressed with your fingers, it should get mashed easily. check the lobia once its done.
  13. once the lobia beans are cooked, simmer the gravy without the lid so that it gets thickened.
  14. you can also mash a few cooked beans to thicken the gravy.
  15. the consistency of the lobia masala gravy is neither thin nor thick.
  16. lastly add 2 tbsp chopped coriander leaves and give a final stir. you could also garnish lobia masala with chopped coriander leaves.
  17. serve punjabi lobia masala with rotis or steamed rice.
NOTES
instead of cumin seeds, you could also use cumin powder.
NUTRITION INFORMATION
SERVING SIZE: 3




{ 21 Responses }

  1. Gooloo mehta says

    Good tasty recipe. Parsis cook same way but add ggpaste . Instead of chopped. Little vinegar added last. Eaten with tomato onion kachumbar.

  2. Sharmilee says

    Should we discard the soaking water or use the same water in cooking?
    Which would be more nutritious ?
    Will using the soaking water be gas producing ?

    • says

      sharmilee, i am not sure which is more nutritious but we discard the water. only in case of black chickpeas we use the soaked water. sometime for white chickpeas also. but i do remember my mother used to give this stock (soaked lobia water) to drink.

      • Sharmilee says

        Thanks Dassana, I tried this recipe and it was absolutely tasty.

        Can I use the same recipe and substitute the blackeyed beans with vegetables ? If so, what vegetables go well with this curry ?

  3. says

    Excellent! But I added saboot whole red chilly too along with jeera. And also, besides garnishing chopped Dhania leaves, half portion of it fried with masalas before putting lobia in it.

    • says

      1 cup. i think when i copy pasted the ingredients for the printable version, the 1 got deleted. thanks for letting me know.