Black-Eyed Peas Recipe – Authentic Indian Lobia Masala

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Peas Recipe – Authentic Indian Lobia Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lobia Masala, a flavorful and comforting dish made with black-eyed peas. It’s a staple in many Indian households, and honestly, it’s one of those recipes my grandmother made that always felt like a warm hug in a bowl. It’s surprisingly easy to make, packed with protein, and absolutely delicious with roti or rice. Let’s get cooking!

Why You’ll Love This Recipe

This Lobia Masala isn’t just a meal; it’s an experience. It’s hearty, flavorful, and incredibly satisfying. Plus, it’s a fantastic source of plant-based protein and fiber. I love how versatile it is – you can adjust the spice level to your liking, and it’s a great way to sneak in some extra veggies. Honestly, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup black-eyed peas (approximately 200g)
• 3 cups water (720ml)
• 1 teaspoon salt (5g) – adjust to taste
• ½ teaspoon turmeric powder (2.5g)
• 1 cup chopped onion (approximately 150g)
• 1 teaspoon cumin seeds (5g)
• 1 tablespoon olive oil (15ml)
• 1 tablespoon ginger-garlic paste (approximately 15g)
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon Kitchen King Masala (5g)
• 1 teaspoon coriander powder (5g)
• ½ teaspoon cumin powder (2.5g)
• ½ teaspoon garam masala (2.5g)
• 2 medium tomatoes, chopped (approximately 250g)
• 1 tablespoon fresh coriander leaves, chopped (approximately 5g)

Ingredient Notes

Let’s talk ingredients! Black-eyed peas, or lobia, are the star here. Make sure you’re using good quality, fresh peas for the best flavor.

Now, about that Kitchen King Masala… it’s a blend of spices that adds a unique depth of flavor to this dish. It’s a North Indian favorite! If you can’t find it, you can substitute with a mix of ½ tsp red chili powder, ¼ tsp amchur (dry mango powder), and ¼ tsp chaat masala.

Spice levels are super personal. My family likes a good kick, so I usually add a little extra chili. Feel free to adjust the green chili and garam masala to suit your taste. Some regions in India also add a pinch of hing (asafoetida) for extra flavor – about ¼ teaspoon would do the trick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the black-eyed peas a good wash and soak them in water for 5-6 hours. This helps them cook faster and become nice and creamy.
2. Drain the soaked peas and transfer them to a pressure cooker. Add 3 cups of water and ½ teaspoon of salt. Pressure cook for 2 whistles (about 13 minutes). Once the pressure releases naturally, set them aside.
3. Now, heat the olive oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know the flavor is about to bloom!
4. Add the chopped onions and green chili to the pan. Sauté for about 10 minutes, or until the onions turn golden brown and beautifully caramelized.
5. Stir in the ginger-garlic paste and cook for another 3 minutes, until fragrant. This is where your kitchen will start smelling amazing!
6. Add the chopped tomatoes and cook on low heat for about 14 minutes, stirring occasionally, until the oil starts to separate from the masala. This is key to a rich and flavorful gravy.
7. Time for the spices! Add the Kitchen King Masala, coriander powder, cumin powder, and garam masala. Cook for 2 minutes, stirring constantly, to prevent them from burning.
8. Finally, add the cooked black-eyed peas to the pan and simmer for 5 minutes, allowing the flavors to meld together beautifully.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the peas.
• Be patient with the tomato masala. Cooking it until the oil separates is crucial for a rich flavor.
• If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the green chili to ½ or omit it altogether. Use only ¼ tsp garam masala.
  • Medium: Follow the recipe as written.
  • Hot: Add another green chili and increase the garam masala to ¾ tsp.
• Festival Adaptations: During Navratri or fasting periods, you can skip the onion and garlic for a vrat friendly version.

Serving Suggestions

Lobia Masala is incredibly versatile. I love serving it with:

• Warm chapati or roti
• Steaming hot basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store Lobia Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What are black-eyed peas called in different Indian languages? They’re known as lobia in Hindi, kaala chana in Bengali, and alsande kalu in Kannada.
• Can I use a different type of oil? Absolutely! You can use vegetable oil, sunflower oil, or even mustard oil for a more pungent flavor.
• How can I adjust the tanginess of the dish? Add a squeeze of lemon juice or a pinch of amchur powder (dry mango powder) at the end of cooking.
• What is Kitchen King Masala and where can I find it? It’s a popular spice blend in North India. You can find it at most Indian grocery stores or online.
• Can this be made in an Instant Pot? Yes! Sauté the onions and spices in the Instant Pot using the sauté function. Then add the peas, water, and salt, and pressure cook on high for 15-20 minutes, followed by a natural pressure release.