lobia sabzi recipe with step by step photos – a simple sabzi or bhaji prepared with black eyed beans, onions, coconut & spices. black eyed beans are also called as lobia in hindi, rongi in punjabi and chawli in marathi. this chawli bhaji is a comfort food i have grown up with. it goes very well with roti, phulkas, rice or as a side dish with any meal.
this chawli bhaji recipe is my mom’s recipe. we love this bhaji and it is made quite often at home. the recipe is goan style. here the sweetness of the onions and coconut compliments the spices used in the recipe. further garlic and the black eyed beans adds their own taste and flavor.
black eyed beans is made in many indian homes. only the preparation method and style differs from region to region. you can make the same recipe from other legumes like green moong beans, rajma, whole masoor dal etc.
we usually makes dal, rasam or sambar along with chawli bhaji. at times even you can make a simple chaas or buttermilk to go along with this lobia sabzi and some steamed rice. this recipe also can be packed in lunch boxes with some chapatis and salad.
for making lobia sabzi, you can soak the black eyed peas overnight. then you need to pressure cook or boil them in a pan with sufficient water. you can also cook the lobia without pre-soaking. just that they will take longer time to cook.
i cooked the lobia beans in a pan. though you can also cook them in a pressure cooker. just remember that not to overcook them. otherwise they will become too soft and mushy. generally if the dried legumes are too old or aged they take a longer time to cook. it depends on the quality of legume. so when you are buying them, always check the date on the pack.
chawli bhaji recipe card below:
- 1 cup chawli - soaked in water overnight (lobia or black eyed beans or cow peas or alasande or karamani)
- 3 cups of water
- ¼ teaspoon salt or add as per taste
- 2 tablespoon oil
- ⅓ cup chopped onion or 1 medium onion chopped
- 7 to 8 small to medium garlic cloves (lahsun) - lightly crushed
- ⅛ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder (haldi)
- 1 or 2 green chilies, chopped (hari mirch)
- ¼ cup freshly grated coconut
- 1 cup of water or as required
- 2 tablespoon coriander leaves for garnish (dhania patta)
- salt as per taste
- rinse the black eyed beans in water. soak them in enough water overnight or for 7 to 8 hours.
- next day drain the water. add the beans in a pan along with 3 cups of water and salt. cover and cook until they are al dente. ensure they don't over cook or become too soft.
- drain and keep the cooked beans aside.
- rinse the black eyed beans in water and soak overnight or for 7 to 8 hours .
- next day drain the water and pressure cook the beans for 3 whistles with salt in 2.5 to 3 cups water till they are cooked al dente. but ensure that they don't become mushy and too soft.
- drain and keep the cooked beans aside.
- in a pan heat oil, add the lightly crushed garlic and saute for some seconds. no need to brown the garlic.
- then add chopped onions. also add asafoetida, turmeric powder and green chilies. stir well.
- saute the onion until they become translucent.
- now add the boiled chawli/black eyed beans with 1 cup of water.
- sprinkle salt as per taste. stir well.
- cook on low flame without covering with a lid.
- once the chawli bhaji appears dry and the moisture evaporates, add 1/4 cup of fresh grated coconut. mix very well.
- cover with a lid and simmer for 1 to 2 minutes on low flame.
- remove the lid and cook for a minute more.
- switch off the flame and lastly garnish with coriander leaves.
- serve lobia sabzi with chapati, rice or as a side dish with any meal.
1. pressure cook or cook the chawli in a pan with water. just ensure they don't get too mushy or over cooked. depending on the quality of beans, they will take less or more time to cook.
2. the consistency is dry for this recipe but you could keep them semi gravy too, depends on your preference.
3. adjust the seasoning and spices as per your taste and preference.
how to make chawli bhaji or lobia sabzi recipe:
1. rinse the black eyed beans/lobia in water first and then soak in enough water overnight or for 7 to 8 hours. next day drain all the water. rinse the beans in fresh water and then add them to a pan or pressure cooker. you can also cook the beans without soaking them. in this case, you need to cook them for a longer time.
2. then add 3 cups fresh water + ¼ teaspoon salt. mix well.
3. cover the pan and cook the beans on a medium flame. below pic is of the beans getting cooked.
3. cook the beans till they are al dente. meaning just about cooked. ensure they don’t overcook or become too soft. drain and keep the cooked lobia beans aside.
4. now ready the remaining ingredients for the chawli bhaji. in the below pic are: ⅓ cup chopped onion, 7 to 8 garlic cloves lightly crushed, 1 or 2 green chilies (chopped), ½ teaspoon turmeric powder and ⅛ teaspoon asafoetida.
5. in a pan heat 2 tablespoon oil, add the lightly crushed garlic and saute for some seconds. no need to brown the garlic.
6. add the chopped onions.
7. also add chopped green chilies, ½ teaspoon turmeric powder and and ⅛ teaspoon asafoetida.
8. stir well.
9. saute the onion until they become translucent.
10. now add the boiled chawli/black eyed beans with 1 cup of water.
11. stir well.
12. add salt as per taste.
13. stir again. cook the lobia sabzi on a low flame without covering with a lid.
14. once the lobia appears dry and the moisture evaporates from the sabzi, then add ¼ cup of fresh grated coconut.
15. mix well.
16. cover with a lid or plate and simmer for 1 to 2 minutes on low flame.
17. remove the lid and cook for one minute more.
18. switch off the flame and lastly garnish with 2 tablespoon chopped coriander leaves.