Lobia or blackeyed peas – usually enjoyed only in the month of March in my home when we celebrate Karadaya Noumbh. This time, for a change I wanted to try it in a different avatar – just like other gravy dishes of choley and rajma. And I must say this version was awesome. It serves as a great side dish to roti and can substitute our day-to-day dal for a change.
Without further ado, let me get to the recipe such that you can enjoy this Punjabi Lobiya Masala from the comforts of your own kitchen.
Hope you will love this recipe. Your suggestions and comments are always welcome!
1 cup lobiya soaked overnight ( around 250grams)
Pinch of salt
1 onion finely chopped
2 tomatoes – finely chopped
2-3 green chilies finely chopped
1 teaspoon turmeric powder
2 teaspoons red chili powder
1/2 teaspoon cumin coriander powder
Salt to taste
2-3 bay leaves
1 teaspoon garam masala powder
1 teaspoon cumin seeds
Pinch of black pepper powder
1 teaspoon cinnamon powder ( optional)
3-4 garlic cloves
1 teaspoon ginger paste
2-3 cups water
2-3 tablespoon oil
Coriander leaves to garnish
1. Soak lobiya in water overnight with a pinch of salt in it.
2. In the morning, pressure-cook the soaked lobiya with 2-3 cups of water, for 4-5 whistles.
3. Once pressure is down, take it off and set aside.
4. Take a heavy bottomed pan, heat oil in it. Once it is hot, add bay leaves and cumin seeds.
5. Once they splutter, add green chilies and garlic, fry till they change color.
6. Now, add the chopped onions and sauté. And mix in ginger paste till raw smell fades away.
7. Add the chopped tomatoes and mix it evenly.
8. Now add the stock (in which lobiya was cooked) little by little to this and stir.
9. Add all the spice powders and adjust salt to taste. Mix it evenly.
10. Now, add the cooked lobiya to this and stir it.
11. You can mash a handful of cooked lobiya and add to the gravy, it helps in thickening the gravy.
12. Once bubbles start, switch off the gas. Garnish with coriander leaves.
Serve hot with rice or roti and enjoy as your “meal is ready!”