Black Eyed Bean Curry Recipe – Authentic Indian Lobia Masala

Last Updated on 2 months by Neha Deshmukh

Black Eyed Bean Curry Recipe – Authentic Indian Lobia Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Black Eyed Bean Curry, or Lobia Masala as it’s traditionally known. This dish is a staple in many Indian households, and for good reason. It’s hearty, packed with protein, and tastes absolutely divine with a side of fluffy rice or warm roti. I first made this when I was trying to incorporate more plant-based meals into our week, and it quickly became a family favorite!

Why You’ll Love This Recipe

This Lobia Masala isn’t just delicious; it’s also incredibly satisfying. It’s a relatively quick and easy curry to make, especially with the help of a pressure cooker. The earthy flavor of the black eyed beans pairs beautifully with the aromatic spices, creating a truly unforgettable meal. Plus, it’s a fantastic way to add more fiber and protein to your diet!

Ingredients

Here’s what you’ll need to make this amazing Black Eyed Bean Curry:

• 1 cup black eyed beans (approx. 170g)
• 1 teaspoon cumin seeds (approx. 5g)
• 1 cup finely chopped onions (approx. 150g)
• 1 teaspoon finely chopped ginger (approx. 5g)
• 1 teaspoon finely chopped garlic (approx. 5g)
• 1 teaspoon chopped green chilies (adjust to taste)
• 1 cup finely chopped tomatoes (approx. 200g)
• 1 teaspoon turmeric powder (approx. 5g)
• 1 teaspoon red chili powder (approx. 5g)
• 1 teaspoon garam masala powder (approx. 5g)
• 1 teaspoon coriander powder (approx. 5g)
• 3 cups water (720ml)
• 2 tablespoons oil (30ml)
• 1-2 tablespoons chopped coriander leaves (for garnish)
• Salt as required

Ingredient Notes

Let’s talk ingredients! Black eyed beans are nutritional powerhouses, brimming with folate, iron, and fiber. They’re also a great source of plant-based protein.

Spice levels in India vary so much from region to region. I usually go for a medium spice level, but feel free to adjust the red chili powder to your liking. My grandma always said a good curry needs a little kick!

Using a pressure cooker is a game-changer for this recipe. It drastically reduces cooking time and ensures the beans are perfectly tender. If you don’t have one, don’t worry – I’ve included an Instant Pot adaptation and instructions for stovetop cooking later on.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black eyed beans in water for about 30 minutes. This helps them cook faster and more evenly. Then, drain and rinse them thoroughly.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
3. Add the chopped onions and sauté until they turn translucent. Then, add the ginger, garlic, and green chilies. Cook for another minute or two until everything is beautifully aromatic.
4. Now, it’s time for the magic! Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook for about 5-7 minutes, stirring occasionally, until the masala thickens and the oil starts to separate from the sides. This is a sign that the flavors are really developing.
5. Add the drained beans, water, and salt to the pressure cooker. Give everything a good stir.
6. Close the lid of the pressure cooker and cook for 9-10 minutes on medium heat, or until the beans are tender. If you’re using a stovetop pressure cooker, follow the manufacturer’s instructions.
7. Once the pressure has released naturally, open the lid and simmer the curry for a few more minutes to thicken it. I like to gently mash a few of the beans with the back of a spoon to create a creamier texture.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to take your Lobia Masala to the next level? Here are a few tips I’ve learned over the years:

• Masala Consistency: If your masala seems too dry, add a splash of water while cooking. If it’s too thin, cook for a little longer to allow it to thicken.
• Avoiding Overcooking: Keep a close eye on the beans while pressure cooking. Overcooked beans can become mushy.
• Blooming Spices: Sizzling the cumin seeds in hot oil releases their essential oils, creating a more flavorful curry. Don’t skip this step!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder (as per the recipe).
  • Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.
• Instant Pot Adaptation: Use the sauté function to bloom the spices, then add the remaining ingredients. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.
• Festival Adaptations: Lobia Masala is often made during Makar Sankranti and Pongal in India, as black eyed beans are considered auspicious during these festivals.

Serving Suggestions

Lobia Masala is best enjoyed with:

• Steaming hot rice – basmati is my go-to!
• Warm roti or naan bread for soaking up all that delicious gravy.
• A side of cooling raita (yogurt dip) to balance the spice.
• Crispy papadums for a satisfying crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. What are black eyed beans and are they healthy?

Black eyed beans are a type of legume that are popular in many cuisines around the world. They’re incredibly healthy, packed with protein, fiber, and essential nutrients.

2. Can I use dried black eyed beans instead of pre-soaked?

Yes, you can! However, you’ll need to soak them for at least 8 hours, or preferably overnight, before cooking.

3. How do I adjust the spice level in this curry?

Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

4. What is garam masala and where can I find it?

Garam masala is a blend of ground spices commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.

5. Can this curry be made ahead of time?

Absolutely! In fact, the flavors develop even more beautifully overnight.

6. What is the best way to serve Lobia Masala?

With a generous helping of rice or roti, and a side of raita! It’s the perfect comforting meal.

Enjoy making this Lobia Masala! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!