lobia curry

Black Eyed Beans | Lobia Recipe | How to Make Lobia Recipe

What is Black Eyed Beans?

Lobia is a type of beans. In Hindi, it is also known as Chawla and in English, it is called Black Eyed Beans or cowpea. Lobia curry is lobia cooked a simple onion tomato based gravy flavoured with the basic spices. Lobia (Black Eyed Beans) is rich in protein, energy, iron, calcium, vitamin K. Lobia Recipe is a very healthy dish. We can make Chawla curry for lunch or dinner, but for lunch, it is a good option because it is a bit heavy on the stomach. Different varieties of lobia is available.

Very easy and quick recipe
Rich in protein and fiber
Lobia can be made dry or with gravy

Let’s talk about the ingredients for Lobia Curry Recipe

Lobia Curry calls for

Black eyed beans (lobia): Different varieties of black eyed beans are available in different regions. The cooking time may vary.
Other ingredients: Black eyed beans have been cooked in onion tomato based gravy. Apart from that some basic Indian spices have been used. You may also use ginger or garlic to flavour lobia curry.

How to Make Black Eyed Beans

1. Heat 1 tbsp oil in pressure cooker.

lobia curry

2. Once the oil is hot, add 1 tsp cumin seeds and let it crackle.

lobia curry

3. Add 2 medium sized chopped onion.

lobia curry

4. Stir it till it becomes translucent.

lobia curry

5. Add 3 pureed tomatoes

lobia curry

6. Cook till it starts oil starts oozing

lobia curry

7. Add 2 tsp coriander powder, 1 tsp red chilli powder, ½ tsp amchur powder, ½ tsp turmeric powder, salt (According to your taste).

lobia curry

8. Mix well and cook for a couple of minutes.

lobia curry

9. Add one cup soaked Lobia.

lobia curry

10. Mix Lobia with the gravy. Cook for 5 minutes.

lobia curry

11. Add 2 cups water and pressure cook for 2-3 whistles. Let the pressure release on its own. Check the gravy consistency and seasoning, add water and salt, if required.

lobia curry

12. Serve lobia curry with hot chapatis or rice.

lobia curry

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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