Lobia Masala (Black Eyed Beans Curry)

 

          This is a very delicious and a popular recipe from North 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, 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)
• 2-3 tbsp. oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. 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 5-6 whistles or till tender.

          Heat oil in a pan and temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms and bay leaves. Sauté for a few seconds.

          Then add the onion and Fry till light brown.

          Now add the ginger-garlic paste and all the dry spices (except garam masala powder and salt) mixed with some water. Fry till the oil separates. 

          Add the tomatoes and keep frying till it is mashed.

          Add the boiled Lobia and salt to taste. Simmer on a medium flame for 4-5 minutes. 

          When done, add garam masala powder and ghee.  

         Garnish with coriander leaves & serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

                    Soaked the Black eyes beans overnight.

Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

Heat oil in a pan & temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms & bay leaves. Sauté for a few seconds.

                     Then add the onion and Fry till light brown.

Add the ginger-garlic paste & all the dry spices (except garam masala powder & salt) mixed with some water. Fry till the oil separates. 

                   Add the tomatoes & keep frying till it is mashed.

Add the boiled Lobia & salt to taste. Simmer on a medium flame for 4-5 minutes. 

                     When done, add garam masala powder and ghee. 

                   Garnish with coriander leaves.

Serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis.