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

CHAVALI MASALA

 CHAVALI MASALA

Black-eyed beans are called Chavali in Marathi, Alasande Kaalu in Kannada, and Lobia in Hindi. It is well-established that lobia has numerous health benefits. 

I make dishes using chavali quite often. Elsewhere in this blog, you will find recipes for other dishes made with chavali, such as :-

• Lobia Rassedar
• Lobia Curry
• Spicy Karamani Sundal

Today's recipe is for a yummy side dish made with Chavali that goes great with rotis. I have adapted this from Chavalichi Bhaji /Chavali Masala , a dish from Maharashtra, which I came across in Madhura's Recipes. 

When soaking the chavali, please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups.

Do try this out and I am sure you will love it as much as we did. 

Ingredients:-

• Chavali, 1/2 cup
• Medium-sized Onions, finely chopped, 2
• Tomato, finely chopped, 1 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Ginger Garlic Paste, 1 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 heaped tsp
• Fresh Coconut Gratings, 1 tbsp 
• Kitchen King Masala, or Garam Masala, 1/2 tsp
• Jaggery, grated, 1 tsp, or to taste
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, 2 tbsp , for garnish 

Method:-

Wash and soak the chavali in adequate water for at least 5-6 hours or overnight

Discard the water 

Please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups

Pressure cook the soaked chavali in adequate amount of fresh water,  adding a little salt, for about 2-3 whistles

When the cooker cools, remove the chavali and keep aside 

Strain the water in which the chavali was cooked. Keep aside

Heat 1 tbsp oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the cumin seeds and when they sizzle add the finely chopped onion and sauté for 5-6 minutes or till it turns slightly golden in colour 

To this add the finely chopped tomato, ginger garlic paste, coriander powder, chilli powder, and Kitchen King masala, and salt to taste. Mix well

Cook till the tomato becomes soft and mushy 

Now add the grated coconut and grated jaggery

Mix well and cook covered on medium heat for about 5 minutes stirring from time to time till the onions and tomato are well blended with the spices 

Next add the cooked chavali and as much of the strained water as required to get the right consistency 

Bring to a boil, reduce the heat and let it simmer for about 5 minutes 

Lastly, switch off the gas and garnish the Chavali Masala with the finely chopped coriander leaves 

Transfer to serving bowl

Serve Chavali Masala with hot rotis or rice