Black eyed peas curry (Lobia curry) recipe
Black eyed peas curry (Lobia curry) recipe-Creamy black eyed peas curry slowly simmered in onion tomato paste and rich Indian spices.
Ingredients
- 1 cup Black eyed peas/lobia /raungi beans
- 4-5 cups water
- 2-3 tsp ghee/oil
- 1 medium onion roughly ground
- 1 tsp ginger crushed/ grated/finely chopped
- 1 tsp garlic crushed/grated/finely chopped
- 2 small tomatoes roughly pureed
- 2-3 slit green chillies or use finely chopped chillies
- 1 tsp cumin seeds whole
- a pinch of hing(asafoetida powder)
- 1/2 tsp freshly crushed coriander seeds crushed
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- salt as per taste
- 1/2 tsp red chilli powder can adjust qty as per your taste
- 1 tsp degi mirchi powder
- 1 tsp kasoori methi (crushed dried fenugreek leaves) hand crush these
- few sprigs fresh coriander for garnish
- 1-2 slit green chillies for garnish
Instructions
- Wash and soak the beans in enough water for approximately half an hour. If you do not soak these, wash these thoroughly and use them for cooking.
- Boil the beans in pressure cooker with a tsp of salt. For one cup beans use 4-5 cups of water.If you are using soaked beans, pressure cook these for about 15-20 minutes. If you have not soaked these, pressure cook these for about 30-35 minutes. After 2-3 whistles, lower the flame and let these cook on the cooker for rest of the time.
- In a separate pan, heat oil/ ghee in a pan, and add cumin seeds, hing(asafoetida),freshly crushed coriander seeds and let these splutter for a few seconds.
- Add finely chopped ginger and garlic(you can substitute the fresh chopped ginger garlic with ginger garlic paste as well)- Use 2 tsps of ginger garlic paste. Saute these till the raw aroma of ginger and garlic is gone.
- Add onion paste(I do not make a very smooth paste for this recipe, I just roughly grind it so that it is not like a creamy texture), saute these, till onion is golden brown.
- Now add Tomato puree, and saute till water evaporates and the puree starts to get deeper and darker , and you see oil leaving the sides.This means that tomatoes are now cooked.
- Add salt (remember that you added some salt while boiling the peas, so adjust salt qty accordingly now), red chilli powder, rest of the dry spices- turmeric powder,degi mirchi powder,coriander powder, garam masala and kasoori methi (dried and crushed fenugreek leaves).
- Add slit green chillies, saute the tempering (tadka ) for another 2-3 minutes, and then add the tempering to the boiled peas.Mix well.
- Now cover and let the cooked beans simmer and take in the aroma of the tempering for 10-15 minutes, or simply pressure cook it for another 10 minutes or one whistle.
- Once ready, garnish it with chopped coriander and slit green chillies. Serve this curry hot with steamed rice, or with chapatis,or even parantha's.
