Here is a simple and easy lobia curry or black-eyed peas curry recipe. In this North Indian style curry, black-eyed peas are cooked in a tomato based gravy with spices.
I did not use onions in this curry but instead I used garlic to give the curry a good flavor.
The tangy flavor comes from tomatoes. This curry can be served with rice or chapathis / rotis.
Black-eyed peas are basically small oval-shaped white colored beans with a black eye. They are very nutritious legumes. These creamy beans are rich in proteins and iron and high in fiber too.
I cook with these beans occasionally. For another recipe with black eyed peas do check out karamani kara kuzhambu which is a South Indian style gravy.
Black-Eyed Peas Curry | Lobia Curry Recipe
Lobia Curry – Black Eyed Peas Curry recipe
Category:Side Dish
Cuisine:North Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Easy Indian style lobia or black-eyed peas curry in a tomato based gravy.
Ingredients
- 1/2 cup lobia / black-eyed peas
- 2 large tomatoes
- 2 garlic cloves
- 1 inch piece ginger
- 2 green chillies
- 1 bay leaf
- 2 cloves
- 2 inch piece cinnamon
- 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
- Rinse and soak lobia overnight or for around 7-8 hours.
- 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.
- Meanwhile finely chop tomatoes. Crush the ginger and garlic cloves. Slit the green chillies lengthwise.
- Heat oil in a pan. Add cumin seeds. When they crackle, add green chillies, crushed ginger and garlic.
- Saute for a couple of seconds. Then add the chopped tomatoes. Fry till tomatoes get mashed.
- Then add turmeric powder, red chilli powder and coriander powder and fry for a minute.
- Finally add the pressure-cooked lobia along with the whole spices and the water in which it was cooked. Add 1/2 cup more water. Check for salt and add more if required.
- 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.
- Lobia curry is ready to be served with flat breads or rice.
Sandhya Hariharan says
Soo beautiful !
I loved your space….. So neat and such delectable curries
Jiya Jesh says
Thanks Sandhya!
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 ..
veenashankar says
super yummy and healthy gravy
Linsy says
my favorite lobia curry. looks yum