Lobia Recipe- Black-Eyed Peas in Creamy Tomato Gravy

Last Updated on 2 months by Neha Deshmukh

Lobia Recipe: Black-Eyed Peas in Creamy Tomato Gravy

Introduction

There’s just something so comforting about a warm, flavorful curry with roti or rice, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for years – Lobia Masala! It’s a beautiful dish featuring black-eyed peas simmered in a rich, creamy tomato gravy. I first made this when I was trying to incorporate more plant-based protein into our meals, and it quickly became a regular on our dinner table. It’s surprisingly easy to make, and the flavors are just incredible.

Why You’ll Love This Recipe

This Lobia recipe is a winner for so many reasons! It’s packed with protein and fiber, making it a really satisfying and healthy meal. The creamy tomato gravy is absolutely delicious, and the spice blend is warm and inviting. Plus, it’s a relatively quick and easy dish to prepare, perfect for a weeknight dinner.

Ingredients

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

• 1 cup Lobia (black-eyed peas)
• 1 Onion
• 2 medium Tomatoes
• 1 tbsp Ginger juliennes
• 1 Green Chilli
• 1 tbsp Red chili powder
• ?? tbsp Turmeric powder (about 1/2 tsp)
• ?? tbsp roasted Coriander powder (about 1 tbsp)
• ?? tbsp roasted Cumin powder (about 1 tsp)
• ?? tbsp Garam Masala (about 1 tsp)
• 3 Cloves
• 1 inch Cinnamon stick
• 1 Bay Leaf
• ?? tbsp Cumin seeds (about 1 tsp)
• ?? cup Milk (about 1/2 cup)
• 1 tbsp fresh Cream
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Lobia (Black-Eyed Peas): We’ll dive deeper into these beauties in the next section!
• Tomatoes: Ripe, juicy tomatoes are key here. If you don’t have fresh, a good quality canned crushed tomato will work in a pinch (about 400g).
• Ginger & Chilli: Adjust the amount of green chilli to your spice preference. I usually use one medium chilli for a mild heat.
• Spice Powders: Using freshly roasted and ground spice powders makes a huge difference in flavour. If you can, try to roast and grind your own!
• Cream: Full-fat cream gives the richest flavour, but you can use low-fat or even cashew cream for a vegan option (more on that later!).

Lobia (Black-Eyed Peas): Varieties & Health Benefits

Lobia, also known as black-eyed peas, are a staple in Indian cuisine. They come in a few different varieties, but the most common one is the small, black-eyed pea we’re using today. They’re incredibly nutritious, packed with protein, fiber, iron, and folate. They’re also a great source of plant-based protein, making them a fantastic addition to any diet.

Spice Blend: Exploring Garam Masala & Roasted Spice Powders

The heart of any good Indian dish is its spice blend! Garam masala is a warm, aromatic spice blend that typically includes cinnamon, cloves, cardamom, and cumin. Roasting the coriander and cumin seeds before grinding them really intensifies their flavour. It’s a little extra step, but trust me, it’s worth it!

Regional Variations: North Indian vs. Other Indian Styles

Lobia is popular across India, but the way it’s prepared varies from region to region. This recipe leans towards a North Indian style, with the creamy tomato gravy and use of garam masala. In other regions, you might find it cooked with coconut milk or tamarind for a tangy flavour.

Oil Choice: Traditional Oils for Authentic Flavor

Traditionally, dishes like this would be made with mustard oil or ghee. Mustard oil adds a lovely pungent flavour, while ghee (clarified butter) lends a rich, nutty aroma. You can use vegetable oil if you prefer, but I highly recommend trying one of the traditional options for a more authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Lobia: Start by soaking the lobia in water for 6-7 hours, or even overnight. This helps them cook evenly and become nice and tender. Drain and set aside.
2. Temper the Spices: Heat oil in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, and cloves. Sauté until fragrant – about 30 seconds.
3. Sauté Aromatics: Add the cumin seeds and let them splutter. Then, add the ginger juliennes and fry for another 30 seconds.
4. Build the Base: Add the sliced onions and sauté until translucent. Mix in the chopped tomatoes and green chilli. Cook until the tomatoes soften and break down – about 5-7 minutes.
5. Add the Spices: Stir in the red chili powder, turmeric powder, garam masala, roasted coriander powder, and roasted cumin powder. Cook for about a minute, stirring constantly, until fragrant.
6. Pressure Cook: Add the drained lobia and mix well. Pour in 1.5 glasses of water and add salt to taste. Pressure cook for 4-5 whistles.
7. Simmer & Finish: Once cooked, check the lobia for tenderness. If it’s still a little firm, cook for another whistle. Add the milk and simmer for 1 minute on low heat.
8. Final Touch: Turn off the flame and stir in the fresh cream. Serve hot with roti or rice!

Expert Tips

Here are a few tips to help you make the perfect Lobia Masala:

• Soaking Lobia for Optimal Texture: Don’t skip the soaking step! It really does make a difference in the texture of the lobia.
• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.
• Balancing Spice Levels: Taste as you go and adjust the amount of red chili powder to your liking.

Variations

• Vegan Lobia (Dairy-Free): Simply omit the cream or substitute it with cashew cream. My friend, Priya, swears by using a tablespoon of coconut cream for a similar richness.
• Gluten-Free Lobia: This recipe is naturally gluten-free!
• Spice Level Adjustment: Mild, Medium, Hot: Reduce or increase the amount of red chili powder and green chilies to adjust the spice level.
• Festival Adaptation: Lobia for Karwa Chauth or Navratri: Lobia is a great option for fasting days during Navratri, as it’s a nutritious and satisfying legume.

Serving Suggestions

Lobia Masala is best served hot with:

• Roti (Indian flatbread)
• Steamed Rice
• Naan
• A side of raita (yogurt dip)

Storage Instructions

Leftover Lobia Masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Lobia and is it good for you?

Lobia, or black-eyed peas, are a type of legume that’s incredibly nutritious. They’re packed with protein, fiber, iron, and folate, making them a healthy addition to any diet.

Can I use canned Lobia instead of dried?

Yes, you can! If you’re short on time, canned lobia is a convenient option. Just drain and rinse them before adding them to the recipe. You may need to reduce the cooking time slightly.

How do I adjust the spice level in this Lobia recipe?

Adjust the amount of red chili powder and green chilies to your liking. Start with a smaller amount and add more as needed.

What is the best way to serve Lobia?

Lobia is delicious served with roti, rice, or naan. A side of raita (yogurt dip) complements the flavors beautifully.

Can this Lobia recipe be made in an Instant Pot?

Absolutely! Reduce the water to 1 cup and pressure cook on high for 15-20 minutes, followed by a natural pressure release.