LOBIA MASALA CURRY

 LOBIA MASALA CURRY

Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

Elsewhere in this blog, you will find recipes for yummy dishes made with lobia such as:-

• Lobia Rassedar
• Bugdo & Kirla Ghashi 
• Chavali Masala

Today's recipe is for a delicious side dish which goes great with hot steamed rice and rotis. I have adapted this from Lobia Masala Curry from Rajshri Food. 

I am sure you will enjoy this as much as we did. 

Ingredients:-

• Lobia (Black-eyed Beans), 1 cup
• Cumin Seeds, 1 tsp
• Bay Leaf, 1
• Cinnamon, 1" 
• Asafoetida (Hing), 1/2 tsp
• Dried Red Chillies, 2 (broken into halves) 
• Large-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1 tsp
• Coriander Powder, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Medium-sized Tomatoes, 3  
• Curds, 1 tbsp 
• Oil, 2 tbsp
• Coriander Leaves, finely chopped- for garnish

Method: -

Wash the lobia two to three times and soak it overnight in adequate water. The next morning you will find the lobia has increased in volume. Drain away the excess water. 

Place the lobia in a pressure cooker adding adequate amount of fresh water. and a pinch of salt.

Pressure cook the lobia for 4-5 whistles till it is well-cooked. Take care that it does not get overcooked and mushy. It should be cooked yet retain some firmness. Once the cooker cools, remove the cooked lobia and keep aside.

In a small mixer jar make a puree from 3 medium-sized tomatoes. Keep aside. 

Finely chop the onion and coriander leaves

In a thick-bottomed pan, heat 2 tbsp of oil and once the oil gets hot add cumin seeds, bay leaf, cinnamon stick, asafoetida, dry red chillies, finely chopped onion and 1 tsp of ginger garlic paste

Saute till the onions turn golden brown

To this add the turmeric powder, garam masala, coriander powder, Kashmiri Red Chilli Powder and tomato puree. 

Mix well and cook on medium flame till the masala releases oil. Now, lower the heat, add the curds, mix well and let it simmer for a couple of minutes.

Add the cooked lobia and salt to taste, mix well so that the lobia gets well-blended with the masala

Cover and cook for about 5 minutes on medium flame

Remove the lid and cook for 2 more minutes

Switch off the gas and transfer the Lobia Masala Curry to a serving bowl

Garnish with finely chopped coriander leaves

Serve with hot steamed rice or rotis