This is a very delicious and a popular recipe from Northern India, especially Punjab. They are also known as black eyed beans or chawli and is especially relished with any form of Indian bread. I usually have it for breakfast with poori / paratha and accompanied with some onion, green chilies and lime wedges. It is both nutritious and wholesome. Please check below a step by step method with pictures to prepare this simple delicacy......
- 1 cup lobia (black eyed beans), soaked in water overnight
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 sprig curry leaves (opt)
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. pepper powder (opt)
- 1 tsp. garam masala powder
- 1 tsp. lime juice
- coriander leaves & lime wedges to garnish
Pressure cook the soaked beans in 2 1/2 cups water for 10 minutes on a medium flame after the first whistle.
Heat oil in a pan and temper with the cumin seeds. Saute for a few seconds and then add the onion and curry leaves. Fry till light brown.
Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Fry till the oil separates. Add the tomatoes and keep frying till it is mashed.
Add the boiled lobia and 1/2 cup water. Simmer on a medium flame for 4-5 minutes. When done, add the lime juice and serve, garnished with coriander leaves.