Black-Eyed Peas & Sauce (Lobia Curry)

AuthorYashodhara G.
DifficultyIntermediate

This black-eyed peas and sauce (lobia curry) can be made from dried or canned black-eyed peas. Dried peas need to be soaked in water for few hours prior to cooking, unless a slow cooker is used.

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Yields4 Servings

 1 cup dried black-eyed peas (lobia)Washed and soaked in 3 cups water for few hours until soft. Amount of water depends on cooking method.
 1 tsp salt, or to taste
 ¼ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion - ground to paste or finely chopped
 4 cloves of garlic - ground to paste or finely chopped
 ½ tsp turmeric powder (haldi)
 2 tsp coriander powder (dhania)
 ¼ tsp dried whole red chile powder (lal mirch)
 3 tomatoes - chopped
 1 tbsp fresh ginger - cut into matchsticks

1

For the spice mix (masala) - heat oil and add onion and garlic in a pot or pan. Cook on medium until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20 to 30 seconds, being careful not to burn.

2

Add chopped tomatoes and ginger, and mix - cooking for about 8-10 Minutes, crushing the tomatoes and stirring frequently until the oil and the spice mix separates.

3

POT COOKING
• Add soaked peas to a pot with the spice mix and salt
• Mix and add enough water to keep the peas and spice mix under water
• Cook on high heat until the sauce starts to boil
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until peas are soft.

SLOW COOKER
• Add peas (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy
• Add the spice mix and more water (if necessary) to get the desired thickness
• Cook on low till ready to serve.

PRESSURE COOKER
• Add the spice mix, soaked peas, salt, and enough water to keep peas and spice mix under water
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes until done.

4

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

Ingredients

 1 cup dried black-eyed peas (lobia)Washed and soaked in 3 cups water for few hours until soft. Amount of water depends on cooking method.
 1 tsp salt, or to taste
 ¼ tsp garam masala
 2 tbsp fresh cilantro (dhania) - chopped
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion - ground to paste or finely chopped
 4 cloves of garlic - ground to paste or finely chopped
 ½ tsp turmeric powder (haldi)
 2 tsp coriander powder (dhania)
 ¼ tsp dried whole red chile powder (lal mirch)
 3 tomatoes - chopped
 1 tbsp fresh ginger - cut into matchsticks

Directions

1

For the spice mix (masala) - heat oil and add onion and garlic in a pot or pan. Cook on medium until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20 to 30 seconds, being careful not to burn.

2

Add chopped tomatoes and ginger, and mix - cooking for about 8-10 Minutes, crushing the tomatoes and stirring frequently until the oil and the spice mix separates.

3

POT COOKING
• Add soaked peas to a pot with the spice mix and salt
• Mix and add enough water to keep the peas and spice mix under water
• Cook on high heat until the sauce starts to boil
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until peas are soft.

SLOW COOKER
• Add peas (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy
• Add the spice mix and more water (if necessary) to get the desired thickness
• Cook on low till ready to serve.

PRESSURE COOKER
• Add the spice mix, soaked peas, salt, and enough water to keep peas and spice mix under water
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes until done.

4

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

Black-Eyed Peas & Sauce (Lobia Curry)

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