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
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.
Ground Coriander (1/2 tsp)
Kashmiri Red Chili Powder (1/4 tsp)
Ground Turmeric (1/2 tsp)
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)
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.