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

lobia masala recipe with step by step photos. – spiced and delicious 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 delicious 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.

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:

4.75 from 8 votes
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punjabi lobia masala recipe
prep time
40 mins
cook time
20 mins
total time
1 hrs
 

lobia masala recipe - spiced and delicious black eyed peas curry from the punjabi cuisine.

course: main
cuisine: north indian, Punjabi
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 cup lobia (black eyed beans, cow peas)
  • ½ inch 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 teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon punjabi garam masala powder or garam masala powder
  • 1 teaspoon coriander powder (dhania powder)
  • 3 cups water
  • 2 tablespoons oil
  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
how to make recipe
soaking lobia:
  1. soak the lobia overnight or for a few hours. 

  2. drain and rinse the lobia with water. again drain and keep aside.

making punjabi lobia masala recipe:
  1. in a 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.
  5. add the chopped ginger, garlic and green chilies. saute till the raw aroma of the ginger and garlic goes away.
  6. then add the chopped tomatoes and stir.
  7. next add the all the dry spices - turmeric powder, red chili powder, coriander powder and garam masala.
  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 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.
  9. now add the lobia or black eyed beans. stir well.
  10. then add 3 cups water. add salt and stir.

  11. 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.

  12. once the lobia beans are cooked, simmer the gravy without the lid so that it gets thickened.
  13. you can also mash a few cooked beans to thicken the lobia masala gravy.

  14. the consistency of the lobia masala gravy is neither thin nor thick.

  15. lastly add 2 tbsp chopped coriander leaves and give a final stir. you could also garnish lobia masala with chopped coriander leaves.
  16. serve punjabi lobia masala with rotis or steamed rice.
recipe notes
  • instead of cumin seeds, you could also use cumin powder.


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.

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

3. then add the chopped onions.

4. stir and saute till the onions become translucent.

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

6. then add the chopped tomatoes and stir.

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

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.

9. now add the lobia or black eyed beans.

10. stir well.

11. then add 3 cups water.

12. add salt and stir.

13. 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 lobia beans are not cooked, then pressure cook for a few more whistles.

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

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

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

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

serve punjabi lobia masala with rotis or steamed rice.




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This post was last modified on June 17, 2017, 2:27 pm

    Categories Dal RecipesIndian CurriesMain CourseNorth Indian RecipesPunjabi RecipesVegan Recipes