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Friday, 9 September 2016

Lobia Masala (Black Eyed Beans Curry)


          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.
































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