Lobia Masala Recipe (Black Eyed Bean Curry) - Roz Ka Khana With Figaro Olive Oil
A delicious curry made from black eyed beans that you can serve along with a hot tawa paratha and bondi raita for a quick weeknight dinner.
In association with Figaro Olive Oil
Lobia Masala is also known as Chora nu Shaak in Gujarati, is a favorite family dish. Black-eyed bean is a versatile pulse that beautiful absorbs the spices added to it making it succulent and tasty. This bean is packed with proteins and micronutrients, is low in saturated fat and is a good source of dietary fiber.
Serve Lobia Masala with Roti/Paratha and Raita to make wholesome weeknight dinner menu.
Did you know: One cup of cooked black-eyed peas or cowpeas has 160 calories and negligible fat. Their 5 grams of protein represents 9 percent of the recommended daily intake for men and 11 percent of women. Know more
If you like this recipe, you can also try other Dal recipes such as
10 M
35 M
45 M
4 Servings
Ingredients
- 1 cup Black Eyed Beans (Lobia)
- 1/2 cup Homemade tomato puree
- 1 Onion , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Ginger , peeled and grated
- 3 cloves Garlic , finely chopped
- 2 Green Chilli , finely chopped
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Jaggery
- 1 teaspoon Lemon juice
- Salt , to taste
- 1 teaspoon Figaro Pure Olive Oil
- Coriander (Dhania) Leaves , chopped to garnish
How to make Lobia Masala Recipe (Black Eyed Bean Curry) - Roz Ka Khana With Figaro Olive Oil
To begin making the Lobia Masala, wash beans and soak in water for 2 hours. Pressure cook the beans with along with the water it was soaked in plus an addition of 2 cups of water till soft and tender making sure it does not become mushy. See cooking instructions on how to cook lentils/dals. Once beans are cooked transfer to a bowl. Keep aside until required.
Heat oil in a saucepan over medium heat; add the cumin seeds, cinnamon stick allow to crackle. Add grated ginger, garlic, onion and green chillies and fry for few seconds. Stir in the tomatoes puree and sauté over medium heat until oil starts separating from the masala.
Add the turmeric powder, coriander powder, garam masala powder, red chilli powder jaggery and the cooked beans with little. Stir to combine.
Reduce the flame to low and let Lobia Masala cook for 15 minutes. Adjust the consistency of the dish according to your taste, by adding more or less water. After 15-minutes turn off the heat and stir in the lemon juice. and the chopped coriander leaves. Serve hot.
Garnish with the chopped coriander leaves. Serve hot with Paratha.
Equipment Used: Pressure Cooker
Archana Doshi
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