Lobia masala is a black-eyed pea curry in a tomato gravy, and the beans go soft enough to thicken it on their own. Serve it with rice, roti, or paratha.
Ingredients:
Serves 3 to 4.
- 1 cup dried lobia (black-eyed peas)
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 green chilli, chopped
- 2 tablespoons cooking oil
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoons fresh coriander leaves
- ½ teaspoon kasuri methi, optional
- 2-3 cups water
Method:
- Soak. Wash the peas and leave them in water for 6 to 8 hours, or overnight, then drain.
2. Pressure-cook. Put the soaked lobia in a pressure cooker with fresh water and a little salt. Cook for 3 to 5 whistles, until the beans are soft. Older beans take longer, and so does a cooker that has lost its seal.
3. Make the masala. Heat the oil, add the cumin and wait for it to splutter, then add the onion and fry until golden. Add the ginger-garlic paste and green chilli and cook until the raw smell goes.
4. Tomatoes and spices. Add the tomato puree, turmeric, coriander powder, red chilli powder,r and salt. Cook until the masala thickens and the oil separates at the edges.
5. Combine. Add the boiled lobia with a little of its cooking water, mix, and simmer for 8 to 10 minutes so the beans take up the flavour.
6. Finish. Stir in the garam masala and crushed kasuri methi, and scatter the coriander over the top.
Tips:
Overnight soaking cuts the cooking time. Stop before the beans lose their shape; they should still hold together. Mash a few of the cooked beans into the gravy to thicken it without flour or cream. A squeeze of lemon just before serving lifts the whole pot. Adjust the spices to what your family eats.
What I do differently:
Lobia is cheap, it keeps in the cupboard, and a cup of it feeds four people, which is most of the reason I cook it as often as I do. I finish the pot with roasted cumin powder and a squeeze of lemon. A spoonful of cream or coconut milk goes in when I want it richer. Jeera rice and a sharp onion salad on the side, and the meal is complete.
One thing worth knowing: the soaking is not optional if you want the beans cooked through in a reasonable time. Skip it, and you will be adding water and whistles for another half hour.
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