Lobia Beans Recipe – Authentic Indian Black Eyed Pea Curry

Last Updated on 2 months by Neha Deshmukh

Lobia Beans Recipe – Authentic Indian Black Eyed Pea Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Lobia Beans Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, packed with protein, and absolutely delicious with rice or roti. Let’s get cooking!

Why You’ll Love This Recipe

This Lobia Beans curry (also known as black-eyed pea curry) is a real winner for a few reasons. It’s incredibly nutritious, a fantastic source of plant-based protein, and wonderfully satisfying. Plus, it’s a relatively quick and easy curry to whip up, perfect for a weeknight meal. The blend of spices creates a depth of flavor that’s both comforting and exciting. Honestly, once you try it, you’ll be adding it to your regular rotation!

Ingredients

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

• 2 cups Lobia Beans
• 2 Tbsp Oil
• ½ cup Onion Paste (about 1 medium onion, blended)
• 1 cup Tomato Puree (freshly made is best!)
• ¼ cup Packaged Tomato Puree
• 1-2 Tsp Red Chilli Powder (adjust to your spice preference)
• 1 tsp Chana Masala
• 1 tsp Turmeric Powder
• 1 inch Ginger, grated
• 2-3 Tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Lobia beans are a powerhouse of nutrition. They’re packed with protein, fiber, and iron – making them a fantastic addition to any diet. You can find them in most Indian grocery stores, and they’re sometimes called black-eyed peas.

Now, about those tomatoes! I always recommend using fresh tomato puree whenever possible. It adds a brightness that packaged puree just can’t match. But, if you’re short on time, the packaged stuff works just fine. Using a combination of both gives you the best of both worlds.

And finally, Chana Masala. This spice blend can vary quite a bit from brand to brand. Some are milder, some are spicier. Feel free to experiment to find one you love! If you can’t find Chana Masala, you can make your own blend with roasted cumin, coriander, and a touch of amchur (dried mango powder).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those lobia beans in water for 4-6 hours. This helps them cook evenly and become nice and tender. Once soaked, drain them well.
2. Now, add the drained lobia beans to a pressure cooker with 3 cups of water and about ½ tsp of salt. Pressure cook for 3-4 whistles, or until the beans are soft but still hold their shape.
3. While the beans are cooking, let’s get started on the masala. Heat the oil in a pan over medium heat. Add the onion paste and sauté until it turns a beautiful golden brown – this is key for building flavor!
4. Stir in the fresh and packaged tomato puree, turmeric powder, red chilli powder, and salt. Cook for 6-7 minutes, stirring occasionally, until the masala thickens and the oil starts to separate from the sides.
5. Add the cooked lobia beans (along with the liquid they cooked in!) and the chana masala to the pan. Give everything a good stir to combine.
6. Simmer for another 10 minutes, allowing the flavors to meld together beautifully.
7. Finally, garnish with a generous sprinkle of chopped coriander leaves. Serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the beans.
• Be patient with the onion paste. Sautéing it until golden brown is crucial for a flavorful curry.
• If the curry is too thick, add a little hot water to adjust the consistency.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chana masala blend to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: My family likes a medium spice level, so I usually use 1 tsp of red chilli powder. For a milder curry, use ½ tsp. For a spicier kick, go up to 2 tsp!
• Festival Adaptations: This curry is a great option for Navratri or other fasting meals, as lobia beans are often allowed during fasting periods.
• My friend, Priya, loves adding a small piece of jaggery (gur) to balance the acidity of the tomatoes. It’s a lovely touch!

Serving Suggestions

Lobia Beans Curry is fantastic with:

• Steamed Rice – a classic pairing!
• Chapati or Roti – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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 flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What are lobia beans and are they healthy?

Lobia beans, also known as black-eyed peas, are a type of legume that’s incredibly nutritious. They’re a great source of protein, fiber, iron, and folate.

2. Can I use dried lobia beans instead of pre-soaked ones? If so, how do I adjust the cooking time?

Yes, you can! However, you’ll need to soak them for at least 8 hours, or even overnight. The cooking time in the pressure cooker will also need to be increased to about 6-7 whistles.

3. What is the best way to adjust the spice level in this Lobia curry?

The easiest way is to adjust the amount of red chilli powder. Start with a smaller amount and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. Can this Lobia curry be made in an Instant Pot?

Absolutely! After sautéing the onions and spices, add the beans and water, seal the lid, and cook on high pressure for 15-20 minutes, followed by a natural pressure release.

5. What side dishes complement Lobia Beans curry the best?

Steamed rice, chapati, roti, raita, and a simple salad are all excellent choices!