Lobia Dal Curry
Lobia dal curry is a hearty and comforting black-eyed bean curry packed with warming spices. It's a simple, budget-friendly meal that’s perfect for batch cooking and pairs beautifully with rice or roti.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g Black Eyed Beans
- 100 ml Oil
- 1 tsp Cumin Seeds
- 2 Onions
- 3 Tomatoes
- 1 tbsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tbsp Dried Fenugreek
- 1 handful Coriander
- 500 ml Water
Instructions
- 1
Heat the oil in a large pot over medium heat until hot.
- 2
Stir in the cumin seeds and let them sizzle for about 1 minute until fragrant.
- 3
Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn golden brown.
- 4
Mix in the garlic paste and ginger paste, then sauté for 1–2 minutes until the raw smell disappears.
- 5
Sprinkle in the chilli powder, salt, turmeric powder, coriander powder, and cumin powder. Stir well and cook the spices for 3–4 minutes, allowing the oil to separate slightly.
- 6
Add the chopped tomatoes and cook for another 4–5 minutes, stirring occasionally, until the tomatoes soften and break down into the masala.
- 7
Stir in the boiled black eyed beans and cook for 3–4 minutes so it absorbs the flavour of the masala.
- 8
Pour in enough water to loosen the consistency slightly, then cover the pot with a lid and simmer on low heat for 15 minutes.
- 9
Crush the dried fenugreek between your palms and stir it in for extra aroma.
- 10
Finish by garnishing with fresh chopped coriander before serving.
- 11
Let me know if you want a dry version or to make it spicier!