Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)
Lobia or black eyed beans is one of the most nutritional dried beans which can be included in our diet. It has no fat and is low in calories making it a perfect food to be included for diabetics and heart patients. It also has good amount of folates and potassium, which is needed during pregnancy. Punjabi Lobia Masala is a delicious and spicy curry which uses simple spices. Lobia as such does not have any taste of its own, hence it is easy to cook it with various spices to make it flavourful. Serve the Punjabi Lobia Masala along with phulkas or steamed rice for weeknight dinner.
Other curry recipes that you can try as well are:
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Black Eyed Beans (Lobia)
- 2 Onions , finely chopped
- 2 Tomatoes
- 1 Green Chilli , slit
- 1/2 tablespoon Ginger , made into paste
- 1/2 tablespoon Garlic , made into paste
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaves (tej patta)
- 3 Cloves (Laung)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Cumin powder (Jeera)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 inch Ginger , cut into juliennes for garnish
- 1 tablespoon Ghee
- Salt , to taste
How to make Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)
To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside.
Make a puree of tomatoes using a hand blender and keep aside.
Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.
Add the cumin seeds and let it crackle.
Add the ginger garlic paste and cook until the raw smell goes away.
Add the finely chopped onions and saute until it turns light brown.
Now, add the slit green chilli, tomato pureè and simmer for 3 minutes.
Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides.
Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes.
Gently smash a few lobia for the gravy to thicken further.
Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well.
Switch off the flame, and garnish with the ginger juliennes.
Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
