Lobia Curry Recipe, How to make Lobia Masala Recipe

Lobia curry recipe with step by step photos – A North Indian spiced curry made with black eyed beans. The beans are known as lobia in hindi language. Some also call it as chawali/chavali. The other English name of black eyed beans is cow peas.

Lobia is our family favorite along with the other two- Rajma masala and black chickpeas curry. Lobia masala is best served with roti or rice along with salad.

Step by step Lobia curry recipe:

1. Soak the lobia overnight or for 2-3 hrs. Drain and rinse the lobia with water. Drain and keep it aside.
   
2. In a pressure cooker, add the drained lobia, a pinch of turmeric powder and salt as required. Add 1½ cup of water and pressure cook until done. Check the lobia once it’s done.
   
3. Take oil in a pan and when hot enough add cumin seeds and let it splutter.
   
4. Then add the chopped onions. Stir and sauté till the onions are translucent.
   
5. Grind or crush the ginger garlic and green chili together. Add that to the onions. Sauté till the raw aroma of the ginger and garlic goes away.
   
6. Then grind the chopped tomatoes into a paste and cook till it leaves oil on sides.
   
7. Next add remaining turmeric powder, red chili powder and coriander powder.
   
8. Stir and sauté the masala on a low flame for 2-3 minutes. Now add the cooked lobia beans and stir well.
   
9. when it is mixed with all the masala well, add the stock of the beans as well. If required add more water for the desired consistency.
   
10. Add salt as required and garam masala. Simmer the gravy without the lid so it gets thickened. Lastly add the chopped coriander leaves and give a final stir.
    
11. Serve Hot. 

If you are looking for more Punjabi recipe, then do check Punjabi chole, rajma masala, kadhai chole and Punjabi kadhi.

Lobia curry or lobia masala recipe below:

Lobia curry Prep time Cook time Total  3hr 20 min 3 hr. 20 min North India spicy black eye beans curry. AUTHOR: Monali RECIPE TYPE: Main CUISINE: North India, Punjabi SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) ¾ cup lobia/black eye beans 2 cups water 1-2 tbsp. oil ¼ tsp cumin seeds/jeera 1 medium sized onion, finely chopped 1 green chili 1 clove garlic ½ inch piece of ginger 1-2 medium sized tomatos, finely chopped ¼ tsp turmeric powder/haldi ½ tsp red chili powder/lal mirch powder 1 tsp coriander powder ¼ tsp Punjabi garam masala Salt as required 2 tbsp. chopped coriander leaves/dhania patta DIRECTION Soak the lobia overnight or for 2-3 hrs. Drain and rinse the lobia with water. Drain and keep it aside. In a pressure cooker, add the drained lobia, a pinch of turmeric powder and salt as required. Add 1½ cup of water and pressure cook until done. As I have soaked the beans for 2-3 hrs, it got cooked in 4 whistles. The lobia should be soft enough and when pressed with your fingers, it should get mashed easily. Check the lobia once it’s done. Meanwhile, you can make the tempering. Take oil in a pan and when hot enough add cumin seeds and let it splutter. Then add the chopped onions. Stir and sauté till the onions are translucent. Grind or crush the ginger garlic and green chili together. Add that to the onions. Sauté till the raw aroma of the ginger and garlic goes away. Then add finely chopped tomatoes or grind it into a paste and cook till it leaves oil on sides. Next add remaining turmeric powder, red chili powder and coriander powder. Stir and sauté the masala on a low flame until the entire mixture starts to leave the sides of the pan and you see the oil leaving from sides. It takes some time. Now add the cooked lobia beans and stir well. when it is mixed with all the masala well, add the stock of the beans as well. If required add more water for the desired consistency. Add salt as required and garam masala. Simmer the gravy without the lid so it gets thickened. The consistency of the gravy is neither thick nor thin. Lastly add the chopped coriander leaves and give a final stir. SERVING SUGGESTION Serve the lobia masala with roti or stemed rice.