Sunday, December 17, 2017

LOBIA CURRY

LOBIA CURRY

Today's dish is a curry made with Black-eyed Beans (which are called "Lobia" in Hindi and "Alsande" in Kannada and " Karamani" in Tamil) cooked in the Punjabi style. Black-eyed beans are also known as Cow Peas and have numerous health benefits.

 Elsewhere in this blog, you will find other recipes using lobia such as Lobia Rassedar, Lobia Suva Bhaji Subzi, and Masala Chawli.

Soaking the lobia overnight is essential for it to get cooked better.

In this dish the channa masala added gives it a distinctive taste. I did not add garam masala in addition to this as suggested. This recipe is adapted from Lobia (Black-Eyed Beans) Curry in Monica's Flavouroma.

We enjoyed this dish with hot rotis.




Ingredients:

  • Lobia ( Black-eyed Beans), 1 cup
  • Medium-sized Onion, finely chopped, 1
  • Medium-sized Tomato,  finely chopped, 1
  • Green Chillies, slit, 2-3
  • Garlic Cloves, 5
  • Ginger, 1/2 inch piece
  • Cumin Seeds, 1/2  tsp
  • Turmeric Powder, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 tsp
  • "Catch" Channa Masala, 2 tsp
  • Kasoori Methi, (Dry Fenugreek Leaves), roasted and crushed, 1 tsp
  • Salt, to taste
  • Oil,  2 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp
Method:

Wash and soak the lobia overnight 
Next morning, drain the soaked lobia and pressure cook in adequate water for about 2 whistles
Once the cooker cools, remove the lobia and keep aside. Retain the stock for later use.
Crush the ginger and garlic and keep aside. 
Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped onion and a little salt and saute till thy onions turn a little golden
To this, add the slit green chillies, crushed garlic, and ginger. Saute till the raw smell goes away.
Add the chopped tomatoes, mix well and cook on medium flame till the tomatoes get mushy and the oil separates
Add the turmeric powder, red chilli powder, coriander powder, and channa masala, 
Mix well and saute for a few seconds 
Next add the cooked lobia, (keeping aside 2 tbsp for later use), salt, some of the stock kept aside earlier and the kasoori methi and bring to a boil. Let it simmer for a couple of minutes.
To thicken the curry, mash 2 tbsp of the cooked lobia and add this to the curry
Adjust the consistency of the curry by adding the remaining stock if required
Finally, garnish with finely chopped coriander leaves
Serve as an accompaniment with hot rotis.