Black-Eyed Bean & Pumpkin Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Bean & Pumpkin Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Black-Eyed Bean & Pumpkin Curry (also known as Lobia Maththi) is a dish that instantly transports me back to my grandmother’s kitchen. It’s simple, comforting, and packed with flavour – a true taste of home. I first made this myself when I was craving something warm and nourishing, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This curry is more than just a meal; it’s an experience. It’s wonderfully easy to make, perfect for a weeknight dinner, and incredibly satisfying. The sweetness of the pumpkin beautifully complements the earthy black-eyed beans, all brought together with a creamy coconut milk base and a fragrant tempering. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this delicious curry:

• ¾ cup black-eyed beans (approx. 150g)
• 1 cup pumpkin, cubed (approx. 165g)
• 3-4 green chillies
• 1 ½ cups coconut milk (approx. 360ml)
• ½ tsp Jeera powder (cumin powder)
• Salt to taste
• 2 tsp coconut oil
• ½ tsp mustard seeds
• 4 shallots, sliced (optional)
• A few curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Black-Eyed Beans (Lobia) – Nutritional Benefits & Selection
Black-eyed beans are a fantastic source of protein and fibre. Look for beans that are uniform in size and colour, and free from any blemishes.

Pumpkin – Choosing the Right Variety
While any pumpkin will work, I prefer using a smaller, denser variety like Kabocha or Red Kuri. They have a naturally sweeter flavour and hold their shape well during cooking. Butternut squash is also a great substitute!

Coconut Milk – Full-Fat vs. Low-Fat & Regional Preferences
Full-fat coconut milk will give you the richest, creamiest curry. However, you can use low-fat if you prefer. In coastal regions of India, they often use freshly squeezed coconut milk, which is unbelievably fragrant.

Jeera Powder (Cumin Powder) – Freshly Ground vs. Store-Bought
Freshly ground cumin powder has a much more vibrant flavour. If you have the time, toasting cumin seeds and grinding them yourself is worth the effort! Otherwise, a good quality store-bought powder will do just fine.

Mustard Seeds – Black vs. Yellow & Tempering Techniques
Both black and yellow mustard seeds work for tempering. Black mustard seeds are a bit more pungent. The key is to let them pop in hot oil – that’s where all the flavour comes from!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those black-eyed beans in plenty of water for at least 5 hours, or even overnight. This helps them cook evenly and makes them easier to digest.
2. Once soaked, drain the beans and add them to a pressure cooker with 3 cups of water. Cook for 3 whistles, then set aside.
3. While the beans are cooking, let’s tackle the pumpkin. In a pan, combine the cubed pumpkin, slit green chillies, jeera powder, salt, and 1 cup of water. Cover and cook on low heat for 5-7 minutes, or until the pumpkin is tender.
4. Now, add the cooked black-eyed beans to the pumpkin. Pour in about ½ cup of coconut milk, and add more water if needed to cover the ingredients. Simmer for about 4 minutes. If the curry seems too watery, don’t worry! Just mix 1 tsp of rice flour with 2 tbsp of water and stir it in – it’ll thicken things up beautifully.
5. Pour in the remaining coconut milk and gently heat through for 2 minutes, being careful not to boil.
6. Almost there! In a small pan, heat the coconut oil. Add the mustard seeds, and once they start to splutter, add the sliced shallots (if using) and curry leaves. Sauté until the shallots are golden brown.
7. Finally, pour this fragrant tempering over the curry. Give it a good mix and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Soaking & Cooking Black-Eyed Beans for Perfect Texture
Don’t skip the soaking! It really does make a difference. If you forget to soak, you can quick-soak them by boiling for 2 minutes, then letting them sit for an hour.

Achieving the Right Consistency for the Curry
The consistency should be slightly thick and creamy. Adjust the amount of water and rice flour slurry to your liking.

Mastering the Tempering (Tadka) Technique
Keep a close eye on the mustard seeds – they burn easily! The oil should be hot, but not smoking.

Balancing Flavors – Salt, Spice & Coconut Milk
Taste as you go! Adjust the salt and green chillies to your preference. The coconut milk adds a natural sweetness, so you might not need any extra sugar.

Variations

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

Vegan Adaptation
It already is vegan! Just double-check your coconut milk doesn’t have any sneaky additives.

Gluten-Free Adaptation
Naturally gluten-free!

Spice Level Adjustment – Mild, Medium, Hot
Adjust the number of green chillies to control the heat. For a milder curry, remove the seeds from the chillies.

Festival Adaptation – Makar Sankranti/Pongal Special
This curry is often made during Makar Sankranti and Pongal festivals in India. It’s considered an auspicious dish!

Regional Variations – Coastal Karnataka Style
My friend’s grandmother, from coastal Karnataka, adds a pinch of turmeric and a squeeze of lime juice for extra brightness.

Serving Suggestions

This curry is fantastic with steamed rice, roti, or even a side of quinoa. A dollop of yogurt (or vegan yogurt) on top adds a lovely coolness. It also pairs well with a simple vegetable side dish like sautéed spinach or a fresh salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

What is the best way to soak black-eyed beans for optimal digestion?
Soaking in plenty of water for at least 5 hours, or overnight, is best. Discard the soaking water before cooking.

Can I use a different type of squash instead of pumpkin?
Absolutely! Butternut squash, Kabocha squash, or even sweet potato would all work well.

How can I adjust the thickness of the curry?
Add more water for a thinner curry, or a rice flour slurry (1 tsp rice flour + 2 tbsp water) for a thicker curry.

What is the purpose of the tempering (tadka) in this recipe?
The tempering adds a burst of flavour and aroma to the curry. It’s a key element in Indian cooking!

Can this curry be made ahead of time?
Yes, you can make it a day or two in advance. The flavours will develop even more.

Is it possible to make this curry without coconut milk?
You can substitute with cashew cream or a plant-based yogurt for a similar creamy texture, but the flavour will be different.

Enjoy this comforting curry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!