This is a very simple and quick dish prepared with black eyed bean/cow peas. Black eyed bean is know as "karamani" in Tamil and "lobia" in Hindi. It is a very delicious, nutritious and protein packed dish which goes well not only with chapati and parathas but also with vegetable rice, jeera pulao, ghee rice and other flavored rice dishes. Today we will learn how to make Lobia Curry following this very easy recipe.
Wash and soak black eyed beans in water overnight or for 5-6 hours. Pressure cook for 3 whistles with just enough water to cover the lobia. Add little salt and turmeric powder.
Grind tomato, onion, garlic, ginger and coconut to a smooth paste and keep it ready. (picture below)
Heat oil in a pressure pan, add cumin seeds, when it splutters, add the ground paste, all the spice powder, salt needed and cook until oil separates stirring continuously.
Add the cooked black eyed beans (lobia), 1 cup of water and pressure cook for another 2 whistles.
Once the pressure subsides, open the cooker, mix the gravy well and boil for another 2-3 minutes on low flame.
Note - You can substitute black eyed bean with any other bean seed and follow the same recipe.
If you do not want to pressure cook again, cook lobia until soft when you pressure cook the first time itself.
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