Lobia curry (black eye beans curry) is an aromatic, medium spicy curry from the northern part of India. This is a flavorful curry that can be enjoyed during lunch or dinner.
|Lobia (Black eye beans)||1 cup|
|Onion paste||1/2 cup|
|Tomato puree||1 cup|
|Ginger-garlic paste||1 tablespoon|
|Bay leaf||1 piece|
|Cloves whole||3-4 pieces|
|Black pepper whole||4-5 pieces|
|Cumin seeds||1/2 teaspoon|
|Chaat masala||1/2 teaspoon|
|Chopped cilantro||2 tablespoons|
|Turmeric powder||1/2 teaspoon|
|Coriander powder||2 teaspoons|
|Garam masala powder||1 teaspoon|
|Asafoetida (Heeng)||1 pinch|
|Red chili powder||1/2 teaspoon|
|Chopped green chilies||1 teaspoon|
|Vegetable oil||3 tablespoons|
Soak 1 cup Lobia (black eye beans) in 3 cups of water over 8 hours.Cooking
Put soaked Lobia in a pressure cooker and add 1/2 teaspoon of salt. Cook for 10-15 mins. Make sure Lobia cooks well otherwise cook a little bit more.
Once Lobia cooks well, filter Lobia out but don’t throw water out, because we are going to use it in one of our next steps.
Put 3 tablespoons of vegetable oil in the pan, add cumin seeds, asafoetida, and all whole spices, and saute for a minute.
Add onion paste and ginger-garlic paste and sauté for 3-4 mins. Make sure the onion paste turns golden brown.
Add all dry spices (except garam masala and chaat masala) and salt into the mixture and sauté for a min. Add tomato puree and mix well. Let this mixture cook for 4-5 mins on medium heat. Make sure oil separates out.
Add boiled Lobia beans into a mixture of step 4, and mix together. Add leftover water from step 1 and salt. Cover the pan and let the mixture cook for 4-5 mins on medium heat.
You need to make sure of the consistency of the mixture, and add extra water if needed.
Once the gravy is thick, add garam masala, chaat masala, and chopped cilantro. in it.
Stop the heat and your Lobia Curry is ready to serve.
Serve hot Lobia Curry in a bowl, with garnishing of green chopped coriander.
Serve delicious Lobia Curry with roti, naan, pooris, or rice.