Lobia Recipe – Black Eyed Peas in Coconut Masala – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Lobia Recipe – Black Eyed Peas in Coconut Masala – Step-By-Step Guide

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lobia Masala. It’s a comforting, flavorful dish that my grandmother used to make, and it always reminds me of home. This version features a lovely coconut masala, making it extra special. It’s surprisingly easy to make, and I promise, you’ll be hooked!

Why You’ll Love This Recipe

This Lobia recipe isn’t just delicious; it’s also packed with goodness. Black-eyed peas are a fantastic source of protein and fiber. The coconut adds a beautiful richness, and the spices… well, they just sing! It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a cozy weekend lunch. Plus, it pairs beautifully with roti or rice.

Ingredients

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

• 1 cup lobia / alasande kalu / black eyed peas
• 1 tbsp oil
• ?? tsp mustard seeds
• 1 tsp cumin / jeera
• Pinch of hing / asafoetida
• ?? onion, finely chopped
• ?? tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ?? tsp garam masala
• 1 tsp salt
• 1 tomato, finely chopped
• 3 cups water
• 2 tbsp coriander, chopped (for garnish)
• 2 tsp oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• ?? onion, finely chopped
• 3 tbsp coconut, grated
• ?? cup water (for grinding masala)

Ingredient Notes

Let’s talk ingredients!

• Lobia/Black Eyed Peas: These little gems are the star of the show. They have a slightly nutty flavor and a wonderful texture. You can find them dried or canned. I prefer dried for the best flavor, but canned works in a pinch!
• Coconut: Freshly grated coconut is best, but desiccated coconut works well too. It adds a lovely sweetness and creaminess to the dish.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way. If you’re not familiar with it, it has a pungent smell but mellows out beautifully when cooked.
• Kashmiri Chilli Powder: This is what gives the dish its beautiful color and mild heat. It’s less spicy than regular chilli powder, so you can use a bit more without overpowering the flavor.
• Spice Variations: Feel free to adjust the spices to your liking. Some people like to add a pinch of cumin powder or a dash of fennel seeds for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you can soak the lobia for about an hour. This helps it cook faster, but it’s not essential. If you’re short on time, you can pressure cook it directly. Add the lobia to a pressure cooker and cook for 7 whistles. Let it cool before opening.
2. Now, let’s make the masala paste. Heat 2 tsp of oil in a pan. Roast the garlic and ginger until fragrant, then add the chopped onion and sauté until golden brown. Add the grated coconut and sauté for another minute or two. Let it cool slightly, then blend it with about ¼ cup of water into a smooth paste.
3. In a pressure cooker, heat 1 tbsp of oil. Once hot, add the mustard seeds. When they splutter, add the cumin seeds and hing.
4. Add the chopped onion and sauté until golden brown. Then, add the turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and salt. Cook for a minute or two until fragrant.
5. Add the chopped tomato and cook until it becomes mushy. Stir in the coconut masala paste and sauté for about 3 minutes, allowing the flavors to meld.
6. Add the cooked lobia and 3 cups of water. Pressure cook for 5 whistles.
7. Once the pressure has released, open the cooker and mash a few of the lobia with the back of a spoon to thicken the gravy. Garnish with fresh coriander and serve hot with chapati or rice.

Expert Tips

• Don’t overcook the lobia, or it will become mushy.
• Adjust the amount of chilli powder to your spice preference.
• For a richer flavor, use coconut oil instead of regular oil.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it spicy, add a pinch of cayenne pepper or a finely chopped green chilli. For a milder flavor, reduce the amount of chilli powder.
• Regional Variations: My friend’s mom makes a fantastic Maharashtrian version with a touch of goda masala. In Karnataka, they sometimes add a little jaggery for a hint of sweetness.

Serving Suggestions

Lobia Masala is best served hot with:

• Chapati or roti
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Lobia and its health benefits?

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

Can I use dried Lobia instead of soaking?

Yes, you can! Just increase the cooking time in the pressure cooker to about 8-10 whistles.

What is Hing and can I substitute it?

Hing, or asafoetida, is a resin with a pungent smell. It adds a unique savory flavor to Indian dishes. If you can’t find it, you can omit it, but it does add a special touch.

How can I adjust the spice level of this Lobia recipe?

Easily! Reduce the amount of Kashmiri chilli powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Can this Lobia recipe be made in an Instant Pot?

Absolutely! Sauté the onions and spices using the sauté function, then add the lobia, water, and pressure cook on high for 15-20 minutes, followed by a natural pressure release.

Enjoy! I hope you love this Lobia Masala as much as my family does. Let me know in the comments how it turns out for you!