Thursday, July 25, 2013



The main ingredient for Lobia Rassedar is black eyed beans, which we call "lobia" in Hindi. It is called "Bagdo" in Konkani, "Alsande Beeja" in Kannada, and "Karamani" in Tamil.  Lobia has numerous health benefits as detailed in this article in MedIndia.

This nice recipe is adapted from Master Chef Sanjeev Kapoor's in his book, "Simply Indian."

I tried this dish for the first time a few days ago and we loved the taste. I had served this with hot rotis and the combination was much enjoyed by my family.

  • Black eyed Beans (Lobia), 1 and 1/2 cups
  • Onions, medium-sized, 2
  • Tomato, medium-sized, 1
  • Ginger, ( Adrak)  1" piece
  • Garlic, ( Lehsun) 6 cloves
  • Oil, 2 tbsp.
  • Cumin Seeds, (Jeera), 1 tsp
  • Fenugreek Seeds ( Methi), 1/2 tsp
  • Red Chillies ( whole) , 2
  • Cinnamon, 1" piece
  • Turmeric ( Haldi) Powder, 1/2 tsp
  • Chilli Powder, 2 tsp
  • Salt, to taste
  • Fresh Coriander Leaves, a few sprigs

Wash the black eyed beans and soak them in water for 2 hours
Drain and cook them in 3 cups of water until they they are almost cooked
Keep aside in the water in which they were cooked
Wash and finely chop onions and coriander leaves
Wash and chop tomato
Wash and peel ginger and garlic
In a thick bottomed kadai, heat 1 tbsp of oil, add cumin seeds, fenugreek seeds and red chillies
Saute for 2 minutes on low heat stirring constantly until it gives off a fragrance
Allow it to cool and grind with ginger and garlic, using a little water, to a smooth paste
Heat the remaining oil in a kadai, add cinnamon. When it begins to sizzle, add onions and saute till they get lightly browned
Add tomatoes, ground paste, turmeric powder, chilli powder and salt
Cover and let it cook in its own juices for 5-7 minutes
Add black eyed beans along with the water in which it was cooked
Cover and cook till the black eyed beans are tender
Garnish with coriander leaves
Serve hot as accompaniment for rotis

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