Description
A flavorful and spicy lobia curry made with black-eyed beans and aromatic spices.
Ingredients
Scale
- 1 cup dry lobia (black-eyed bean)
- 4 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- 1 inch piece of cinnamon stick (dalchini)
- 2–3 cloves (laung)
- 3–4 whole black peppercorns (kali mirch)
- 1 cup chopped red onions
- 2–3 green chilies (slit into half)
- 2 teaspoons ginger-garlic paste
- 1 cup chopped tomatoes
- 2 tablespoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons Kasuri methi
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Wash lobia with water and soak it in 4-5 cups of water for 5-6 hours or overnight.
- Wash it once again and drain well.
- Heat mustard oil in a pressure cooker over medium-high heat.
- When the oil is hot, add cinnamon stick, cloves, and whole black peppercorns and fry for 3-4 seconds.
- Add cumin seeds and fry for 3-4 seconds.
- Now add onions and green chilies and cook until they turn translucent (7-8 minutes), stirring frequently.
- Add ginger-garlic paste and cook until the onion turns golden brown (7-8 minutes).
- Add tomatoes and cook for a minute. Mash the tomatoes a few times with the back of a ladle while cooking.
- Now add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
- Now add the soaked lobia along with 2 and ½ cups of water and salt.
- Close the lid of the cooker and cook for one whistle on high heat. Now reduce the heat to low and cook for 10 minutes.
- Remove the cooker from heat and let the pressure release naturally.
- Open the lid of the cooker and add lime juice and Kasuri methi and mix well.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve.
Notes
- Feel free to adjust the spice levels according to your preference.
- This dish can be served with rice or flatbreads.
- Prep Time: 6 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg