Lobia Black Eyed Peas Curry
Lobia Black Eyed Peas Curry is a hearty and flavorful Indian dish that combines tender black-eyed peas with a rich, aromatic tomato-based gravy. This wholesome vegan recipe features a blend of warming spices like cumin, turmeric, and garam masala, creating a perfectly spiced curry that's both comforting and satisfying. With its simple preparation using soaked black-eyed peas and easily accessible pantry ingredients, this curry is an ideal choice for a protein-packed weeknight meal. Serve it steaming hot with basmati rice, roti, or naan, and garnish with fresh cilantro for a burst of color and freshness. Whether you're an Indian food enthusiast or looking to try something new, this one-pot wonder is sure to become a household favorite! Perfect for meal prep, it's naturally gluten-free and customizable to your spice preferences.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (lobia)
- 2 tablespoons Oil or ghee
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 teaspoon Ginger-garlic paste
- 1 Green chili (chopped, optional)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnishing)
Instructions
Wash the black-eyed peas under running water and soak them in water for at least 4 hours or overnight. Drain and set aside.
Heat oil or ghee in a pressure cooker or deep pot over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chili (if using). Sauté for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes and cook, stirring occasionally, until the oil begins to separate, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 1-2 minutes.
Add the soaked black-eyed peas and mix well, ensuring the peas are coated with the spice mixture.
Pour in 2 cups of water and stir. If using a pressure cooker, cover and cook for 4-5 whistles on medium heat. If using a pot, cover and simmer until the black-eyed peas are tender, about 20-25 minutes.
Once the black-eyed peas are cooked, check the consistency of the curry. If it’s too thick, add a little water and simmer for another 2-3 minutes.
Stir in garam masala and adjust salt if needed. Mix well and turn off the heat.
Garnish with fresh cilantro and serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
