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. So check out the step by step pictorial recipe 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. Garnish with coriander leaves & serve with rice or chapatis.
Soak Lobia in water overnight.
Pressure cook in 2 & 1/2 cups water for 10 min on a medium flame after
the first whistle.
Heat oil & temper with cumin seeds. Then add onion & curry leaves. Fry
till light brown.
Add ginger-garlic paste & all dry spices mixed with 1/4 cup water. Fry till
oil separates.
Add tomatoes & keep frying till it is mashed.
lime juice.
Garnish with coriander leaves & serve with rice or chapatis.
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