Medium

Onion

unit

Peas

Turmeric powder

Garam Masala

tablespoon

Green chillies (Indian)

Coriander powder

Ginger-Garlic Paste

Lobiya

Wash and soak the dried black-eyed peas in water for at least 4-6 hours or overnight.Drain and rinse the soaked black-eyed peas.In a pressure cooker, add the black-eyed peas, water, and a pinch of salt. Pressure cook for 2-3 whistles or until they are soft but not mushy. Alternatively, you can cook them in a regular pot; it will take longer.

Heat oil in a pan or kadai over medium heat.Add cumin seeds and allow them to splutter15.Add the finely chopped onions and sauté until they turn golden brown.Add ginger-garlic paste and green chilies, and sauté for a few minutes until the raw smell disappears.Add the chopped tomatoes and cook until they become soft and the oil starts to separate.Add the spice powders - turmeric, red chili powder, ground coriander, and salt. Mix well and sauté for a few minutes

Pour in the cooked black-eyed peas along with some of the cooking liquid (adjust the consistency to your preference).Simmer and cook for about 10-15 minutes to allow the flavors to meld.Stir in garam masala and cook for an additional few minutes.

Garnish the Lobiya with freshly chopped coriander leaves.Serve Lobiya hot with steamed rice or Indian bread (roti, naan).

Medium

50 min

Main course

Indian

Servings

5

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

15 min.

Step #3

0

Step #4

5 min.

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