Lobia Curry / Black Eyed Peas Curry

Here is a simple and easy lobia curry / black-eyed peas curry. In this North Indian style curry, black-eyed peas are cooked in a tomato based gravy with spices. I have not used onions in this curry but I have used garlic to give it some flavor. The tangy flavor comes from tomatoes. This curry can be served with rice or any flat breads.

Black-eyed peas are small oval-shaped white colored beans with a black eye are nutritious legumes.

lobia curry, black eyed peas curry recipe

These creamy beans are rich in proteins and iron and high in fiber. I cook with these beans occasionally. For another recipe with black eyed peas check out karamani kara kuzhambu which is a South Indian style gravy.

lobia curry, black eyed peas curry recipe

Lobia curry / black-eyed peas curry recipe

Lobia Curry

lobia curry, black eyed peas curry recipe
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Lobia curry – easy Indian style black-eyed peas curry recipe.
Recipe type: Side Dish
Cuisine:North Indian
Serves:2-3
Ingredients
  • 1/2 cup lobia / black-eyed peas
  • 2 large tomatoes
  • 1 inch piece ginger
  • 2 garlic cloves
  • 2 inch piece cinnamon
  • 2 green chillies
  • 2 cloves
  • 1 bay leaf
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp cumin seeds / jeera
  • 1 tbsp oil
  • Cilantro / coriander leaves for garnishing
  • Salt to taste
Instructions
  1. Rinse and soak lobia overnight or for around 7-8 hours.
  2. Drain the water. Add the whole spices – bay leaf, cinnamon sticks, cloves and salt to the lobia. Pressure cook in 3/4 cup water for 4-5 whistles or until lobia turns soft.
  3. Meanwhile finely chop tomatoes. Crush the ginger and garlic cloves. Slit the green chillies lengthwise.
  4. Heat oil in a pan. Add cumin seeds. When they crackle, add green chillies, crushed ginger and garlic.
  5. Saute for a couple of seconds. Then add the chopped tomatoes. Fry till tomatoes get mashed.
  6. Add turmeric powder, red chilli powder and coriander powder and fry for a minute.
  7. Add the pressure-cooked lobia along with the whole spices and the water in which it was cooked. Add 1/2 cup more water. Add more salt if required.
  8. Bring to a boil and let the gravy simmer on low heat for around 8 minutes or till the gravy thickens to the desired consistency and remove from heat. Garnish with chopped coriander leaves.
  9. Lobia curry is ready to be served with flat breads or rice.
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5 Responses

  1. Soo beautiful !
    I loved your space….. So neat and such delectable curries

  2. sathya says:

    I make only kulambhu with this peas …love to try something diff out of it.This is the one for sure to try ..

  3. veenashankar says:

    super yummy and healthy gravy

  4. Linsy says:

    my favorite lobia curry. looks yum

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