Lobia [Black eyed Peas] Curry for Roti/Rice

I have been traveling often these past few months and that means returning home to an empty vegetable section in the refrigerator :). So these pulses are a blessing during those times.Lobia or Black eyed peas is a very healthy legume.One of the staple legumes used for making a curry as a side dish for roti in most north Indian households i believe.This is my first time cooking lobia and it was quite nice.

Lobia Curry

Ingredients

Adapted from Tarla Dalal

Serves - 4
Spice Level - Moderately Spicy
Prep time - 2 hours
Cook time - 15 min

Lobia/Black eyed beans - 1 cup
Onion - 1 sliced thinly
Green chilli -  3 slit length wise and cut in half
Ginger - 1 inch piece sliced thinly
Tomato - 1 cut into medium pieces
Cinnamon - 1 small stick
Cumin - 1 Tsp
Turmeric - 1 tsp
hing - a pinch
Mustard - 1/4 Tsp
Coriander powder - 1 Tbsp
Amchur powder  1 Tsp
Salt - as per taste
Oil - 2 Tbsp
Coriander leaves - 1/3 cup


How do you make it

Soak Lobia overnight or for 2-3 hours, pressure cook for 2-3 whistles. Make sure not to overcook the lobia.If you are soaking it overnight , maybe 1-2 whistles should be OK.

Heat oil in a kadai Add hing, mustard and cumin seeds,cinnamon stick, let them roast. Add chopped onion, ginger and green chili ,and saute well. Now add in turmeric powder,amchur and coriander powder and saute well till the raw smell of the masala powder vanishes. Now toss in the cooked lobia along with the water used to cook it in and the chopped tomato pieces and coriander leaves.Add more water if you need a loose curry. Let it boil at low flame for 5-10 minutes until all the flavors are blended well.


Serve with roti or have it with a bowl of steamed rice.
 

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