Lobhia Masala is a simple Black Eyed Peas legume curry cooked in tomato gravy. It can be easily made in a pressure cooker. Black Eyed Peas is from legume family and rich in proteins and fiber. It is healthy and with added spices, it is simply delicious! It is one of my go to comfort food and love to eat with steamed rice.
You can serve lobhia masala with flat bread or rice. Click here for phulka recipe, Click Here for Jeera Rice recipe.
Lobhia Masala
Ingredients
- 1 cup Lobhia/black eyed beans
- 1 Onion
- 3 Tomatoes
- 4 Garlic cloves
- 1 tbsp Ginger grated
- 1 tsp Garam masala
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 2 tbsp Vegetable oil
- Coriander leaves for garnishing
- 1 tsp Cumin seeds
- 1 tsp Carom seeds
- Salt to taste
Instructions
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Clean and Soak beans for 2 hours.
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Drain water and pressure cook with 2 cups of water. Beans should be properly cooked and you should be able to mash it between fingers.
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Chop onion and tomatoes. Grind them together with garlic and ginger to make a puree.
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Heat Oil in a pan and add cumin seeds and carom seeds.
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Add tomato puree once cumin seeds crackle.
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Stir and let the gravy cook on low flame for few minutes.
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Once starts to separate, add red chilli powder, garam masala, turmeric powder and mix well.
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Now add cooked lobhia and stir well.
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Add salt to taste and stir well. Add little water if you feel gravy is too thick. Close the pan for 2 minutes.
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Garnish with coriander leaves and serve with rice.
The blend of spice you use in your recipes would take any dish to another level! Love the recipe, Priya!
Thank you Hadia 🙂