AuthorYashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.
Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.
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.
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.
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.
Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.
Ingredients
Directions
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.
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.
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.
Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.