Black-Eyed Peas Recipe – Authentic Indian Lobia Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Peas Recipe – Authentic Indian Lobia Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Indian black-eyed peas stir-fry, known as Lobia. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s quick, easy, and packed with protein – perfect for a weeknight meal or a festive snack. Let’s get cooking!

Why You’ll Love This Recipe

This Lobia recipe is more than just a dish; it’s a little piece of Indian comfort food. It’s wonderfully satisfying, bursting with the flavors of mustard seeds, curry leaves, and coconut. Plus, it comes together in under 30 minutes! It’s a fantastic way to add a healthy dose of plant-based protein to your diet, and it’s naturally gluten-free.

Ingredients

Here’s what you’ll need to make this delicious Lobia:

• 1 cup black-eyed peas (approximately 170g)
• 1.5 cups water (360ml)
• 1 tsp olive oil (5ml)
• ¼ tsp mustard seeds (approx. 1.5g)
• 1 tsp urad dal (approx. 6g)
• 2 tbsp chopped coconut (approx. 15g)
• 1 red chili (whole)
• 1 sprig curry leaves (approx. 8-10 leaves)
• ¼ tsp salt (approx. 1.5g)

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Black-Eyed Peas (Lobia) – Nutritional Benefits & Selection

Black-eyed peas are a powerhouse of nutrition! They’re rich in protein, fiber, and essential vitamins and minerals. When buying, look for peas that are plump and have a uniform color. Dried peas are readily available, but you can sometimes find them pre-soaked to save time.

Urad Dal – A South Indian Staple

Urad dal (split black lentils) adds a lovely nutty flavor and helps bind the dish together. It’s a staple in South Indian cuisine. If you can’t find urad dal, you can substitute with chana dal (split chickpeas), though the flavor will be slightly different.

Mustard Seeds – Varieties & Flavor Profiles

We’re using black mustard seeds here, which are the most common in Indian cooking. They have a pungent, slightly bitter flavor that mellows out when tempered in oil. Don’t skip this step – the crackling mustard seeds are key to the flavor!

Curry Leaves – Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best! They have a unique citrusy aroma that’s irreplaceable. If you absolutely can’t find fresh, you can use dried, but use about half the amount. Curry leaves are widely used in South Indian and Sri Lankan cuisine.

Coconut – Fresh vs. Dried & Flavor Impact

Freshly grated coconut adds a beautiful sweetness and texture. If you’re using dried coconut, unsweetened is best. A little goes a long way, so 2 tablespoons is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Peas: First, give 1 cup (170g) of black-eyed peas a good rinse. Then, pop them into a pressure cooker with 1.5 cups (360ml) of water. Pressure cook for 3 whistles, or about 20 minutes, until they’re tender but still hold their shape. Once cooked, drain the peas and set them aside.
2. Temper the Spices: Heat 1 tsp (5ml) of olive oil in a pan over medium heat. Once hot, add ¼ tsp (1.5g) of mustard seeds. Wait for them to crackle – this is important! Then, add 1 tsp (6g) of urad dal and sauté until it turns golden brown.
3. Add Aromatics: Now, toss in 2 tbsp (15g) of chopped coconut, 1 whole red chili, and 1 sprig of curry leaves. Sauté for another minute until the curry leaves are fragrant.
4. Combine & Simmer: Add the cooked black-eyed peas and ¼ tsp (1.5g) of salt to the pan. Mix everything well, ensuring the peas are coated in the spice mixture. Cook for 2-3 minutes, allowing the flavors to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan: This ensures the spices temper properly and the peas get nicely coated.
• Adjust the chili: If you like it spicier, add another chili or a pinch of chili powder.
• Taste as you go: Adjust the salt according to your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• My Family’s Secret: My aunt always adds a squeeze of lemon juice at the end for a little extra zing.
• Vegan Adaptation: This recipe is already vegan! Just ensure your olive oil is vegan-friendly.
• Gluten-Free Adaptation: Naturally gluten-free, this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustment: For a milder flavor, remove the red chili. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: During Makar Sankranti or Pongal, I sometimes add a little jaggery (Indian unrefined sugar) for a sweet and savory twist.

Serving Suggestions

Serve this Lobia warm as a protein-packed snack, a light lunch, or as a side dish with roti or rice. It’s also a lovely offering for festivals!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What are black-eyed peas called in India?

Black-eyed peas are commonly known as Lobia in India, particularly in North Indian cuisine.

Can I use a different type of dal instead of urad dal?

You can substitute with chana dal (split chickpeas), but the flavor will be slightly different. Moong dal (split yellow lentils) is another option, but it will result in a softer texture.

How can I adjust the salt level in this recipe?

Start with ¼ tsp and taste as you go. You can always add more, but you can’t take it away!

Can this be made ahead of time?

You can cook the black-eyed peas ahead of time and store them in the refrigerator. Then, simply temper the spices and add the cooked peas when you’re ready to serve.

What are some other ways to cook black-eyed peas in Indian cuisine?

Black-eyed peas are also used in curries, salads, and even soups in various regional Indian cuisines.

Enjoy this delicious and authentic Lobia recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!