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.
Lobia Curry-Black Eyed Pea Gravy
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 2-3
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Author:Padhu Sankar
Ingredients needed
Black eyed bean – 1/2 cup
Onion – 2 medium size
Tomato – 3 medium size
Garlic – 3 cloves
Ginger – 1 inch piece
Coconut grated – 2 tbsp
Salt needed
Spice powder
Chilli powder -1 tsp
Coriander powder -2 tsp
Cumin powder – 3/4 tsp
Garam masala or kitchen king masala -1 tsp
Turmeric powder -1/4 tsp
For the seasoning
Oil – 2 tbsp
Cumin seeds/jeera – 1 tsp
Curry leaves – few (optional)
Preparation
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)
Method
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.
Check out more than 90 Side Dishes for Chapati
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very healthy and delicious lobia curry
My favorite dish. My wife adds a bit of kokam to this to add flavor/taste, more of maharastrian touch.
Looks wonderful, can I substitute desiccated coconut for fresh coconut?
Thanks for this menu. We are going to try this dish this evening for our chapathi.
this looks great must try, happy new year
Martinblack- Yes you can substitute desiccated coconut.
looks super inviting!!!
Being Lobia lover; will love to make your recipe 🙂
Hello,
I have made many recipes of yours, including this. Comes out very well. Good job.
Please do not mistake me for saying this. There are hidden health issues with aluminum cooking. It is a very soft metal and there will be chemical reaction between food and pan. "All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis." Dr. A. McGuigan's Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C. Note: The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.
Iam writing not only to you, but every blog where I see pictures of aluminum cookware.
Thank you Sita, I suspected as much, but wasn;t aware of the research. I stopped using my Aluminium Pressure cooker quite some time ago now, maybe on instinct, but i figured that all that aluminium oxide couldn't be good for you, especially in regard to Alzheimers…still looking for a Stainless Hawkins, & cooking "the long way".
Thank You..Just the perfect recipe i was looking for.
Mam, a small suggestion boiling coconut is not good fr health.. It loses its natural good cholestrol.. Can we add it at final stage?? It tastes as its same?
This recipe was my emergency gravy..forgot to soak channa previously for making channa masala. So I soaked black eyed beans for half hour in hot water and pressure cooked for few extra minutes and followed the recipe.. Came out delicious.. All had a few extra pooris too. Thank you padhu