Lobia Masala
A hearty and flavorful Punjabi curry made with black-eyed peas simmered in a savory onion-tomato gravy. This wholesome dish is packed with protein and pairs perfectly with rice or roti for a satisfying meal.
For 4 servings
Prepare and Cook the Black-Eyed Peas
- Rinse 1 cup of dried black-eyed peas thoroughly. Soak them in 3-4 cups of water for at least 4 hours, or preferably overnight.
- Drain the soaking water. Transfer the peas to a pressure cooker.
- Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
- Pressure cook on medium-high heat for 4-5 whistles (about 15-20 minutes) until the peas are soft but not mushy.
- Allow the pressure to release naturally. Do not discard the cooking liquid, as it's full of flavor.
Prepare the Masala Base (Tadka)
- Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
- Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
- Add 1/4 teaspoon of asafoetida and sauté for a few seconds.
- Add the 2 finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown. This step is key to a flavorful gravy.
Sauté Aromatics and Spices
- Add 1.5 tablespoons of ginger-garlic paste and the 2 slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- Pour in the puree of 3 medium tomatoes. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating at the edges.
- Reduce the heat and add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for another minute until fragrant.
Combine and Simmer the Curry
- Carefully pour the cooked black-eyed peas along with their cooking liquid into the masala.
- Add the remaining 3/4 teaspoon of salt, 3/4 teaspoon of garam masala, and 1 teaspoon of crushed kasuri methi. Stir everything to combine.
- Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
- For a thicker gravy, gently mash a few peas against the side of the pan with the back of your spoon.
Garnish and Serve
- Turn off the heat. Stir in 3 tablespoons of freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
- Serve hot with steamed basmati rice, jeera rice, roti, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the black-eyed peas is essential for even cooking and better digestion. Don't skip it.
- 2Properly browning the onions until golden is the secret to a rich, deep-flavored gravy.
- 3Always add powdered spices on low heat to prevent them from burning and turning bitter.
- 4Use the water from cooking the peas for the gravy; it's packed with nutrients and flavor.
- 5For a brighter flavor, add a squeeze of fresh lemon or lime juice just before serving.
- 6The curry thickens as it cools. Adjust consistency with a little hot water if reheating.
Adapt it for your goals.
Creamy Version
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew cream at the end of cooking.
No Onion No GarlicNo Onion No Garlic
For a Sattvic version, omit the onions and garlic. Increase the amount of asafoetida slightly and use more tomatoes and ginger for the base.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' mode for making the masala (steps 2 & 3). Then add the soaked peas and water, and pressure cook on 'High' for 10-12 minutes.
With VegetablesWith Vegetables
Add diced potatoes, carrots, or bell peppers along with the tomatoes to make the curry more wholesome.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black-eyed peas are rich in protein, which is essential for muscle repair, cell growth, and overall body function, making this dish a great choice for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from the peas and vegetables aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Supports Heart Health
This curry is low in saturated fat and cholesterol. The fiber and potassium in black-eyed peas can help manage blood pressure and reduce the risk of heart disease.
Rich in Micronutrients
Lobia Masala provides important minerals like iron, which is crucial for preventing anemia, and folate, which is vital for cell growth and metabolism.
Frequently asked questions
One serving of Lobia Masala (approximately 1 cup or 285g) contains around 320-360 calories, depending on the amount of ghee or oil used.