Name: Punjabi Lobia Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Lobia, soaked for 6-7 hours; 1 Onion, finely sliced; 2 medium Tomatoes, finely chopped; 1 tbsp. Ginger juliennes; 1 Green Chilli, slit length wise; ½ tbsp. Garam Masala; 3 Cloves; 1 1’inch stick Cinnamon; 1 Bay Leaf; ½ tbsp. Cumin seeds; 1 tbsp. Red chili powder; ½ tbsp. Turmeric powder; 1 tbsp. roasted Coriander powder; ½ tbsp. roasted Cumin powder; ½ cup Milk; Salt; Oil; 1 tbsp. fresh Cream

Punjabi Lobia Masala Curry is a delicious, easy to make and plant-protein rich North Indian style Black-Eyed Bean Curry recipe. This wholesome curry perfectly fits with roti, paratha, pulka and chapattis.

No vegetables?? No problem adds legumes and lentils in your meal plan and chill. This will not only help in providing necessary nutrients, but also helps in maintaining the weight.

Since few years, I have made it a point to include 2-3 different legumes every week in our diet. This helps in easily filling our protein requirement without thinking much about calorie count.

What is Lobia called in English?

Lobia are called black-eyed peas or black-eyed beans in English. These hidden gems belong to legume family.

In southern states of USA, eating black-eyed peas on New Year’s Day is thought to bring prosperity.

Black-eyed beans are called by different names in different countries. Cow Peas or Goat Peas or Goat Eyes Peas are few of then names by which these black-eyed peas are called.

Few days back when I posted black eyed beans fritters recipe in a social media group, there was lot of discussion on it.

As the recipe of black-eyed beans fitters is much to West African Akara recipe. This is the beauty of food and food blogging.

Lobia - Black Eyed Peas in Basket - Food Photography and Styling

Is Lobia good for health?

These soluble fibre rich lobia helps in controlling,

diabetics,

helps in maintaining weight,

good for heart.

So, these are one of the most loved beans and mostly used in different recipes across South India.

Some of the famous recipes using Lobia are,

Black Eyed Peas Sambar

Lobia Recipe

North Indian Style Lobia Recipe is made by cooking boiled lobia in spicy onion-tomato masala. This is a quite simple gravy made with very minimal Indian spices. You can easily serve this with roti or paratha. Even tastes best when served with jeera rice.

Punjabi Lobia Masala Recipe

Recently I tasted lobia curry at a restaurant and loved it. Upon googling, I found many different recipes to make this lobia masala. The one I am sharing with you today is easy, tried and tested over the years and completely a delicious recipe.

The recipe of Punjabi Lobia Masala calls for minimal species and the gravy is also made with just onion-tomatoes. Check the recipe card for detailed recipe.

Ingredients – Notes & Substitution

Lobia: Soaking lobia for at least 6-7 hours, turns them soft upon cooking. You can even use red lobia to make this recipe.

Onion-Tomato: The basic gravy for most of the Indian curry recipes is onion-tomato. This recipe of lobia masala is simple and is made with a simple onion-tomato gravy.

Garam Masala: Simple garam masala, made by powdering cardamom, cinnamon and cloves are used in making this gravy.

Milk: To give creamy and smooth texture to the recipe, I used milk. You can use cream or white butter.

Can I make this vegan?

Yes, you can make this vegan too. Substitute milk with cashew nut milk. You can even use melon seeds paste to bring creamy texture in the recipe.

Yield: 4

Punjabi Lobia Masala

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 cup Lobia, soaked for 6-7 hours
1 Onion, finely sliced
2 medium Tomatoes, finely chopped
1 tbsp. Ginger juliennes
1 Green Chilli, slit length wise
½ tbsp. Garam Masala
3 Cloves
1 1’inch stick Cinnamon
1 Bay Leaf
½ tbsp. Cumin seeds
1 tbsp. Red chili powder
½ tbsp. Turmeric powder
1 tbsp. roasted Coriander powder
½ tbsp. roasted Cumin powder
½ cup Milk
Salt
Oil
1 tbsp. fresh Cream

Instructions

How to make Punjabi Lobia Masala Curry

Wash and soak lobia overnight or for at least 6-7 hours. Drain the
water and set aside.
In a pressure cooker, add oil, bay leaf, cinnamon, cloves and
cardamom. When the spices start to release the aroma, add cumin seeds.
When these starts to splutter, add ginger juliennes and fry for 30
seconds.
Now add sliced onions and fry till translucent. Next add finely
chopped tomatoes and green chilli.
Fry till tomatoes turn soft and mushy. Now add red chilli powder, turmeric powder, garam masala, roasted coriander powder and roasted cumin powder.
Fry for another one minute by giving the mixture nice stir.
Now add drained lobia and mix well. Add 1½ glass of water and salt.
Pressure cook of 4-5 whistles.
Turn off and wait till steam escapes. Take the lid off and check whether the lobia is soft or not (When pressed with fingers it
should be soft and should get easily mashed).
Now add milk and check for salt. Cook on low flame for another
minute by giving the mixture gentle stir. Turn off the flame and add fresh cream.
Serve warm with roti or phulka or paratha.
Add your 'love' to make this Punjabi Lobia Masala taste 'YUMMY'.

Notes

Lubna's Serving Suggestion:

Punjabi style lobia masala curry can be served with roti, phulka, rumali, besan ka chila, appam, jeera rice, tomato rice, etc.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 231mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 3g

Comments

PT says

01/07/2013 at 12:15 pm

i just love this curry with roti.. tempting..

Shama Nagarajan says

01/07/2013 at 1:06 pm

yummy… .Ongoing events:Fast Food – Poha . Know your dairy – Milk Eventsin my blog.

runnergirlinthekitchen.blogspot.com says

01/07/2013 at 1:45 pm

One of my regulars in the kitchen.. we love this!

Sebeena Loyd says

01/07/2013 at 2:57 pm

love the header part….and the healthy lobia packed with flavors.

prathibha Garre says

01/07/2013 at 3:11 pm

Lobia masala is a favorite at my place and appears quiet frequently..That header is so vibrant and good looking dear..

divya says

01/07/2013 at 3:55 pm

Delicious and tongue tickling!!!

ramya anand says

01/07/2013 at 5:15 pm

So easy and healthy dish!

Priya says

01/07/2013 at 7:35 pm

Protein packed curry,can have it with anything.

withaspin says

01/07/2013 at 3:16 pm

Is lobia same as black eyed pea? Looks delicious.

Swathi Iyer says

01/07/2013 at 10:44 pm

Delicious curry great with chapathi.

Nagashree says

01/08/2013 at 2:01 am

Nice pictures, I make this very similarly too. I love the flavor of lobia.

Sudha Sabarish says

01/08/2013 at 3:56 am

Perfect to have with roti's.Just love it.

Rekha says

01/08/2013 at 11:51 am

favourite curry.. looks yummy!!!http://www.indiantastyfoodrecipes.com/

Priti S says

01/09/2013 at 5:47 am

One of fav, I don't add milk otherwise almost same recipe ….nice header ….looks cool

Hamaree Rasoi says

01/09/2013 at 12:20 pm

I was introduced to this lobhia gravy by our landlord in Gurgaon. I have never added milk rest is almost same. Beautiful clicks

Janani says

01/09/2013 at 3:46 pm

first time to your space lovely recipes so glad I stepped to your space.www.redchillycurry.com this is my space do step in if you have time.

aromaticencounters says

01/15/2013 at 7:27 am

yummy…my mom used to make it quite often…and not to mention, the pics are amazing, as always

Needful Things says

01/21/2013 at 6:47 am

Your lobia looks delicious. We call the red kidney beans 'lobia' and I've almost never tried to make it with black-eyed peas. I'd love to try this out though. Thanks for the inspiration!

anusha praveen says

01/31/2013 at 2:11 pm

I like the new header Lubna. Awesome 🙂 and lip smacking Lobia

Susan says

02/05/2013 at 7:38 pm

Oooooh, Lubna ~ What a dreamy, creamy curry! And your photos are a treat. : )Thank you for sharing your very fine recipe for MLLA 55!

saffronstreaks says

02/22/2013 at 3:15 pm

since I could never figure out how to make lobia looks + taste delicious, I never prefer it, and thanks Lubna for showing me how to make this so tasteful. LOVE itSukanya

Quality Services says

04/09/2014 at 10:25 am

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