Punjabi Lobia curry is a North Indian style Black Eyed Beans curry made in a spicy Onion Tomato gravy. It can be paired best with paratha and rice. Here is how to make lobia curry.
What is Lobia?
Lobia Beans also called as Black eyed peas or cow peas in english, make for a very nutritious pulse. Each serving of 100 grams provides close to 8 grams of protein, which is a blessing if you don’t eat meat and need a protein source. You can read more about these here.
It’s called Chawli in Marathi, Karamani in Tamil and Perum Payaru in Malayalam.
Lobia Beans Benefits
- Regulates Blood Sugar Level
- Controls Cholesterol
- Protects from intestinal disorders
- Controls anxiety and stress
- Improves the health of skin, hair and nails.
The reason I prefer cooking with lobia is because it is far easier to cook than a bigger bean such as Rajma, requires lesser soaking time and thus can be made just as quickly as the traditional lentils we use.
The soft, mushy texture of lobia goes well with the tang of tomatoes and crunch of sweet onions. This Punjabi lobia curry recipe is perfect with rotis or with rice and a generous helping of ghee. Be sure to keep some soaked lobia aside for this Three Bean Salad that you can pack in a lunch box the next day.
Tips to make Best Lobia ki Sabji
To make Punjabi Lobia Masala, make sure to soak the lobia for a few hours before putting them in pressure cooker for cooking. This will reduce the cooking time and the lobia will be cooked very nicely.
Make sure to not overcook the lobia otherwise they will turn mushy.
To make variations, you can add some coconut milk at the end and cook for one minute after adding the milk.
You can also add khoya and regular milk to make a richer version of the curry.
Add dry fruits powder to make the curry healthier.
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Lobia Curry Recipe
Punjabi Lobia Masala
Punjabi Lobia curry is a North Indian style Black Eyed Bean curry made in a spicy Onion Tomato gravy. It can be paired best with paratha and rice.
- 1 cup Lobia
- 4 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1 inch Cinnamon
- 2-3 Cloves
- 3-4 Black Peppercorn
- 1 cup Onion Chopped
- 2-3 Green Chilli Slit into half
- 2 tsp Ginger Garlic Paste
- 1 cup Tomato Chopped
- 2 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 2 tbsp Lemon Juice
- 2 tbsp Kasuri Methi
- 2 tbsp Fresh Coriander Chopped
Wash the lobia and soak in enough water for 6-8 hours.
Drain the water and add it in a pressure cooker along with 3 cups of water and 2 tsp salt.
Pressure cook until lobia is softened.
Heat oil in a karahi.
When the oil is hot, add cumin seeds and fry until they start to crackle.
Add cinnamon stick, cloves and black peppercorns and fry for a few seconds.
Add onion and green chilli and fry until they turn translucent.
Now add ginger garlic paste and fry until the onion turns golden brown.
Add tomato and cook for a minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and garam masala powder and cook for 3-4 minutes until oil separates from the side.
Now add lobia along with the water and adjust the salt.
Adjust water and cook for 10-12 minutes.
Add lemon juice and kauri methi and mix well.
Garnish with fresh coriander and serve hot with rice or Paratha.
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