Lobia (Cowpeas) Paniyaram / Appe

 

             Check out my version of Paniyaram / Appe made of Lobia (Black eyed beans) that are very crisp from the outside and soft inside. Healthy and nutritious, this is a no-rice recipe and is absolutely diabetic friendly. I have also added urad dal and this combo is a great substitute to rice. Serve them for breakfast along with any homemade chutney of your choice. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with tomato ketchup. It tastes yummy. 

       

           These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare this wholesome one-pot dish and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast?  

Ingredients - 

• 1/2 cup Lobia
• 1/3 cup urad dal
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, copped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. idli podi
• 1/2 tsp. red chili flakes
• pinch of baking soda

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves, chopped
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• any chutney of your choice to serve

          Soak the lobia and urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. 

          Grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. 

          Cover and keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon. 

          Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi and red chili flakes. Give it a nice mix.

          Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida and curry leaves. Sauté for a few seconds or till it stops spluttering.

          Pour this tempering into the batter and mix well. Just before cooking, add the soda and gently stir the batter.

          Heat a Paniyaram Chatti and pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it and cook, covered, on a low flame for 3-4 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter.

          Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Soak the lobia & urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. Then grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. Cover & keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon.

Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi & red chili flakes. 

                      Give it a nice mix.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida & curry leaves. Sauté for a few seconds or till it stops spluttering.

Pour this tempering into the batter and mix well. 

Just before cooking, add the soda and gently stir the batter.

Heat a Paniyaram Chatti & pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it & cook, covered, on a low flame for 3-4 minutes or till one side is done.

Flip it over & cook the other side too. Make similar Paniyarams with the remaining batter.

Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Lobia Masala (Black Eyed Beans / CowPeas Curry)

 

          This is a very delicious and a popular recipe from North India, especially Punjab. They are also known as black eyed beans, cowpeas or chawli and is especially relished with any form of Indian bread. I enjoy having 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 inch 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. 

                    Soak 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. 

Lobia Prawn Masala (Black Eyed Beans / Cowpeas Prawn Curry)

          Lobia curry is very popular in North India, especially Punjab. It is also called black eyed beans, cowpeas or chawli. It is typically relished with any type of Indian bread like naan, tandoori roti, Kulcha, paratha, etc. accompanied with some green chilies and lemon. It is very wholesome and nutritious. So check out my fusion non vegetarian version of this curry where I paired Lobia with some prawns. It turned out just awesome and yummy. So it is a great party dish, and a must try recipe too, for  special occasions.

• 1/2 cup Lobia (black eyed beans), soaked overnight
• 15-20 prawns, deveined & cleaned
• 2-3 tbsp. oil
• 2 bay leaves
• 1 inch cinnamon stick
• 2-3 green cardamons
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / 1/4 cup tomato puree
• 1/2 tsp. turmeric powder
• 1-2 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste 
• pinch of nutmeg powder
• 1 tsp. ghee
• coriander leaves to garnish 

          Pressure cook Lobia with 1& 1/2 cups water till soft. Keep aside. Heat oil and temper with bay leaves, cinnamon, cloves, cardamom and cumin seeds. Sauté for a few seconds.

          Add onion and stir fry till light brown. Add prawns and continue to sauté for 2-3 minutes. 

          Now add the tomato paste, ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the boiled Lobia and simmer, covered on a medium flame till the gravy comes to a desired consistency. 

          Switch off the flame and add ghee. Give it a stir and garnish with coriander leaves. 

          Relish it with naan, tandoori roti, roomali roti, kulcha or any type of Indian flat bread. You may also enjoy with jeera rice, pulao, plain biryani or steamed rice.