Rinse the lobia beans a couple of times in water. Then add them in a pressure cooker along with 1/4 teaspoon salt.
Pour 1.5 cups water. Cover and pressure cook lobia on a medium flame for 7 to 8 minutes or for about 9 to 10 whistles. The cooking time varies with the quality and freshness of the lobia beans.
This variety of lobia beans were taking a long time to cook. First I pressure cooked for 5 whistles and then checked them. They were still uncooked. Then I again pressure cooked for 5 whistles.
The lobia beans should be cooked well, but not become mushy.
Strain the beans and keep aside.
When the lobia beans are cooking, rinse 1 heaped cup basmati rice in water till the water runs clear of starch. Then soak them for 30 minutes in enough water. After 30 minutes, drain the water and keep aside.
making lobia pulao
Use the same pressure cooker. Just rinse and use again or you can use another pressure cooker.
Heat 2 tablespoons oil in it. Then add the whole spices - 1/2 teaspoon cumin seeds, 1/2 inch cinnamon, 3 to 4 cloves, 2 to 3 green cardamoms and 1 small to medium tej patta.
When the spices splutter and become aromatic, add 3/4 cup thinly sliced onions.
Saute the onions stirring often on a low to medium flame, till they begin to get golden brown.
Then add 1/2 teaspoon ginger garlic paste. Stir and saute till the aroma of ginger-garlic goes away.
Now add ¾ cup chopped tomatoes and 1 green chili (chopped). Mix well and saute for a minute.
Next add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon coriander powder. Mix well.
Then add the cooked lobia beans. Mix the beans with the onion-tomato masala mixture.
Now add the rice. Stir and mix the rice with the rest of the ingredients.
Pour 1.75 cups water. Season with salt. Stir. Check the taste of water and it should be slightly salty. Stir.
On a medium flame, cover and pressure cook lobia pulao for 7 to 8 minutes or 2 to 3 whistles.
When the pressure in the cooker, falls down on its own, remove the lid and gently fluff the rice.
Garnish with some coriander leaves and serve lobia pulao hot with a side of raita or veg salad.
Notes
- for cooking black eyed beans in a pot or pan: Rinse and soak the beans overnight or for at least 3 to 4 hours. Take a deep bottomed pan or pot. Add 2 to 2.5 cups of water along with the black eyed beans and salt. Cover the pan and on a medium to high flame cook the beans. If required add more hot water. - for cooking pulao in a pot. Saute the spices, onions etc in a thick bottomed pot. After adding soaked rice, add 2 cups water. On a low to medium flame, cover and cook till rice is done and all the water is absorbed.