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Servings:

Black Eyed Bean Curry

A traditional Punjabi recipe of lobia masala or black-eyed bean curry is cooked in onion-tomato based gravy with Indian spices. It is a flavorful and creamy staple food every Punjabi grew up to.

Total Time

1hr

4.5

2 Ratings

Author: Jolly Homemade Recipes

Servings:

Ingredients

•

1 cup

Black Eyed Peas

•

1/2 tsp

Ground Coriander

•

1/2 tsp

Ground Turmeric

•

1/4 tsp

Kashmiri Red Chili Powder

•

1/4 tsp

Garam Masala

•

to taste

Salt

•

2 sprigs

Fresh Cilantro , finely chopped

•

2 Tbsp

Oil

•

Onions , roughly chopped

•

Medium Tomatoes , roughly chopped

•

1 tsp

Ginger Garlic Paste

•

Green Chili Pepper

(optional)

Cooking Instructions

Wash the Black Eyed Peas (1 cup) 2-3 times with water. Then soak the beans for 1/2 an hour and drain it. Keep it aside.

To make masala, grind the Onions (2) , Tomatoes (3) , Green Chili Pepper (1) , Ginger Garlic Paste (1 tsp) in a mixer grinder. Add a little bit of water in between grinding.

In a cooking pot, heat Oil (2 Tbsp) . Add onion-tomato curry masala. Saute for a few minutes.

Add Ground Coriander (1/2 tsp) , Kashmiri Red Chili Powder (1/4 tsp) , Ground Turmeric (1/2 tsp) , and Salt (to taste) . Saute in a low flame till the masala is cooked. When it starts producing oil, it means your masala is cooked.

Toss drained black eyed beans in masala and add 5 cups of water in it and mix well. Pressure cook the beans. Give 1 whistle in a high flame, then reduce the flame in low mode and cook for 15 min.

Now open the pressure cooker and adjust salt if needed. Add Garam Masala (1/4 tsp) and chopped Fresh Cilantro (2 sprigs) and if the curry is not thick, reduce the curry by cooking it longer on high.

Punjabi Lobia Masala is ready to eat. Serve hot with rice, chapatti, lachha paratha and butter naan.

Nutrition Per Serving

CALORIES

221

FAT

7.2 g

PROTEIN

9.9 g

CARBS

32.1 g