Lobia Masala | Black Eyed Peas Curry
Comforting, easy and nutritious lobia masala is a hug-in-a-bowl kind of simple. We all need a go-to recipe like that! Enjoy
- Prep time
- 36 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup dry black eyed peas
- 2.5 tbsp ghee
- 2 medium onions, finely diced
- 2 green chillis (cut into 3 pieces each)
- 4 garlic cloves, minced
- 1.5 tsp cumin seeds
- 2 tsp paprika or Kashiri red chilli powder ((essential for the colour))
- 0.5 tsp turmeric
- salt (to taste)
- 1 tbsp tomato puree
- 2 cup water
- chopped coriander (for garnish)
Instructions
- 1
Soak the black eyed peas for a minimum of an hour, or up to 8 hours. I soaked mine for 6 hours. Drain well before using
- 2
Heat the ghee in a deep pot. Add the onions and cook on medium high, until the onions are transluscent
- 3
Once the onions are transluscent, add the garlic, all the spices and a splash of water. Cover and allow this to simmer on very low heat for about 3-4 minutes
- 4
Uncover and add the tomato puree. Fry this on a medium to high heat well, until the tomato puree has blended into the onion masala
- 5
Add in the black eyed peas. Toast these in the ghee and masala for 5 minutes, stirring often
- 6
Add 2.5 cups of water, bring to a boil, then allow everything to simmer covered on low for 1.5-2hrs, until the beans are tender.
- 7
Adjust for spices and see whether you are happy with the consistency of the gravy. If you prefer a thicker gravy, feel free to dry out some of the water. If you prefer a more watered down gravy, add water half a cup at a time and allow it to simmer for a few moments covered
- 8
Garnish with coriander and serve