Lobia Recipe
Black eyed beans, otherwise called cow peas are an exceptionally delectable assortment of beans. Additionally called as chawli or lobia in Hindi, it has its own trademark flavor that turns out to be far and away superior when you make Indian-style curry with it utilizing the common Indian spices. This black eyed peas formula is a group pleaser. It may be a modest dish, yet unfathomably flavorful. You can make this Punjabi style lobia curry when you have your vegetarian companions over for lunch and they would love it. The individuals who are calorie cognizant can have this chawli ki sabji with entire wheat rotis or bajra/jowar rotis. Actually, I feel that it tastes best with plain white rice.
The lobia sauce has such a great completion from the pulverized beans. At whatever point you make any sort of beans curry, smash some bubbled beans and add them back to the curry and let it stew. The sauce will thicken somewhat and have a pleasant consistency and texture.
Lobia Recipe
Ingredients
- 1 cup overnight soaked black eyed peas
- 3/4 tbsp cumin seeds
- 1 finely chopped medium Tomato
- 1 finely chopped medium Onion
- 1/2 inch finely crushed Ginger
- 8 cloves finely crushed Garlic
- 3 chopped Green Chilies
- 1 tbsp Kashmiri red chili powder
- 1/2 tbsp Turmeric powder
- 1 tbsp roasted and crushed Kasthoori Methi
- 1/3 tbsp Garam Masala
- 1 tbsp Chole Masala
- Salt to taste
- 3 tbsp Oil
- 2 tbsp finely chopped Coriander leaves
- 11/2 cup Water
Instructions
- For setting up the lobia or black-eyed beans, wash them, flush them and absorb them enough water overnight. Channel the lobia when prepared to cook the lobia curry.
- Warmth oil in a pressure cooker. Include cumin seeds and enable them to crackle.
- Include the onion and sauté it till it turns brilliant.
- Include the ginger, garlic and green chilies. Sauté till the crude smell leaves.
- Include the tomato and cook till it turns delicate and the oil starts to isolate.
- Include the spices; Kashmiri red stew powder, turmeric powder, coriander powder, garam masala and chole masala. Blend well and sauté for a couple of moments.
- Include the black-eyed peas or lobia and cook it well alongside the spices for 6-7 minutes. Sprinkle some water when the blend gets dry.
- The oil isolates once more.
- Include water and salt. Pressure cook for 2-3 whistles till the black-eyed beans are finished.
- At the point when the pressure gets discharged, open the cooker. Take 3-4 tbsp of beans in a bowl and mash them. It will thicken the curry.
- Add the mashed beans back to the cooker alongside kasoori methi. Heat the curry to the point of boiling and let it simmer for two or three minutes.
- Completion the lobia curry by including hacked coriander leaves.
- Lobia curry is prepared. Serve hot with white rice and a lemon wedge. Appreciate!
