lobia sabzi recipe
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5 from 2 votes

lobia sabzi recipe

lobia sabzi is a simple and tasty sabzi prepared with chawli (lobia or black eyed beans), onions, coconut, chilies and other spices.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: side dish
Cuisine: goan, indian
Servings: 3 to 4
Author: Dassana Amit


for cooking beans:

  • 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

other ingredients for chawli bhaji:

  • 2 tablespoon oil
  • cup chopped onion or 1 medium onion chopped
  • 7 to 8 small to medium garlic cloves (lahsun) - lightly crushed
  • 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


preparing the black eyed beans in pan:

  • 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.

preparing the black eyed beans in pressure cooker:

  • 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.

making the chawli bhaji:

  • 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.