Lobia Black Eyed Bean Curry Recipes

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LOBIA (BLACK-EYED PEAS CURRY)



Lobia (Black-Eyed Peas Curry) image

Make and share this Lobia (Black-Eyed Peas Curry) recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups black-eyed peas
1 1/2 teaspoons salt, to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large garlic cloves, chopped
3/4 inch gingerroot, peeled and chopped
1/2 teaspoon cumin seed
1 medium tomatoes, chopped

Steps:

  • In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
  • Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
  • Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
  • Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
  • Mixture should be soupy.

LOBIA (BLACK-EYED BEAN CURRY)



Lobia (Black-Eyed Bean Curry) image

Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.

Provided by roja khan

Categories     Pakistani

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

800 g black-eyed peas (beans, canned)
2 tablespoons cooking oil
3 large onions, sliced
2 large tomatoes, chopped
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala
2 tablespoons tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
1 tablespoon gingerroot, julienned
2 tablespoons fresh coriander leaves, chopped fine

Steps:

  • Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
  • Heat the oil in a deep, thick-bottomed pan on a medium flame.
  • Add the remaining sliced onion and fry till light golden.
  • Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
  • Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
  • Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
  • Add salt to taste and water to make gravy (about 1 1/2 cups).
  • Simmer and cook covered for 10 minutes.
  • Use a flat spoon to mash some of the beans coarsely. Mix well.
  • Garnish with juliennes of ginger and finely chopped fresh coriander leaves.

Nutrition Facts : Calories 119.8, Fat 3.4, SaturatedFat 0.5, Sodium 245.3, Carbohydrate 18.8, Fiber 3.9, Sugar 3.8, Protein 4.8

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