Lobia Recipe – Black-Eyed Bean Curry with Ginger & Green Chillies

Last Updated on 4 months by Neha Deshmukh

Lobia Recipe – Black-Eyed Bean Curry with Ginger & Green Chillies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavourful Lobia curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. This black-eyed bean curry is packed with goodness and tastes amazing with both rice and roti. Let’s get cooking!

Why You’ll Love This Recipe

This Lobia recipe is more than just a meal; it’s a hug in a bowl! It’s incredibly satisfying, relatively easy to make, and bursting with flavour thanks to the ginger and green chillies. Plus, lobia is a fantastic source of plant-based protein and fibre, making it a healthy and delicious choice. You’ll love how quickly it comes together, perfect for a weeknight dinner.

Ingredients

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

• 1 cup lobia (black-eyed beans)
• 1 large onion
• 5 garlic cloves
• 3 tomatoes
• 4 green chillies
• 1 tablespoon ginger
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 0.25 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• Coriander leaves for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Lobia, or black-eyed beans, are nutritional powerhouses. They’re packed with protein, fibre, and essential minerals. They’re also really affordable and readily available.

Spice levels are a personal thing, right? I usually use 4 green chillies for a good kick, but feel free to adjust to your preference. If you like it milder, remove the seeds from the chillies or use just 2.

And don’t skimp on the fresh ginger and green chillies! They really make this curry sing. Freshly grated ginger has a brightness that powdered ginger just can’t match.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the lobia in water for at least 3 hours. This helps them cook evenly. After soaking, drain the beans and pressure cook them with 2 cups of water for 4-5 whistles.
2. While the lobia is cooking, let’s make the base of our curry. Grind the tomatoes, ginger, and green chillies into a coarse paste. A slightly chunky paste is perfect!
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know the flavour is about to bloom!
4. Add the chopped onion and sauté until it turns translucent. Then, mix in the crushed garlic and cook for another minute until fragrant.
5. Now, add the turmeric powder, red chilli powder, coriander powder, and garam masala. Stir well to combine and cook for about 30 seconds – this helps to toast the spices and release their aromas.
6. Pour in the ground tomato paste and cook until the oil starts to separate from the mixture, about 4 minutes. This is a sign that the tomatoes are cooked through and the base is ready.
7. Add the cooked lobia (along with the water it was cooked in) and 1 additional cup of water. Season with salt to taste.
8. Simmer for about 10 minutes, allowing the flavours to meld together. To thicken the gravy, gently mash some of the beans with the back of a spoon.
9. Finally, garnish with fresh coriander leaves and serve hot with rice or roti.

Expert Tips

• Don’t overcook the lobia! You want them to be tender but still hold their shape.
• Adjust the amount of water to achieve your desired gravy consistency.
• A pinch of sugar can balance the acidity of the tomatoes.
• For a richer flavour, add a tablespoon of ghee towards the end of cooking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustments: My friend, Priya, loves a super spicy curry, so she adds an extra green chilli and a pinch of cayenne pepper. For a milder version, use fewer chillies or remove the seeds.
• Pressure Cooker vs. Pot Cooking: If you don’t have a pressure cooker, you can cook the lobia in a pot. It will take longer – about 45-60 minutes – and you may need to add more water.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic for a satvik version of this curry.

Serving Suggestions

Lobia curry is incredibly versatile! It’s fantastic with:

• Steaming hot basmati rice
• Warm, flaky roti or paratha
• 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. You can also freeze it for longer storage – it will keep well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

• Is Lobia good for weight loss? Absolutely! Lobia is low in calories and high in fibre, which helps you feel full and satisfied.
• Can I use dried lobia instead of pre-soaked? Yes, you can, but it will significantly increase the cooking time. Soak the dried lobia overnight for best results.
• What is the best way to adjust the spice level in this curry? Start with fewer chillies and taste as you go. You can always add more, but you can’t easily take it away!
• Can this Lobia curry be made ahead of time? Yes! In fact, the flavours develop even more beautifully overnight.
• What are some healthy alternatives to serve with Lobia? Quinoa or brown rice are great options for a healthier side dish.