Red Lobia Recipe – Authentic Black Eyed Peas Snack with Lemon & Cumin

Last Updated on 6 months ago by Neha Deshmukh

Red Lobia Recipe – Authentic Black Eyed Peas Snack With Lemon & Cumin

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple, yet incredibly flavorful Red Lobia (Black Eyed Peas) dish. It’s the kind of snack my nani (grandmother) would always have ready, and honestly, it’s pure comfort food. It’s healthy, quick to make, and bursting with that lovely cumin and lemon flavor. You’ll absolutely love it!

Why You’ll Love This Recipe

This Red Lobia recipe is more than just a snack; it’s a little taste of home. It’s perfect when you’re craving something light, nutritious, and satisfying. Plus, it comes together in under 30 minutes – perfect for busy weeknights or when you have unexpected guests. It’s also naturally gluten-free and vegan-friendly (with a tiny tweak, which I’ll share later!).

Ingredients

Here’s what you’ll need to whip up this delicious Red Lobia:

• 1 cup Red Lobia (Black Eyed Peas) – about 170g
• 1 whole Onion – medium sized
• ?? tbsp Fresh Ground Pepper – start with ½ tsp, adjust to taste
• ?? tbsp Cumin Seeds – about 1 tsp
• 1 whole Green Chili – adjust to your spice preference
• Salt – to taste
• 1 tbsp Lemon Juice – about 15ml
• 1 tbsp Olive Oil – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Red Lobia (Black Eyed Peas): Nutritional Benefits & Selection

Red Lobia is a powerhouse of nutrition! They’re packed with protein, fiber, and essential vitamins and minerals. When buying, look for peas that are uniform in color and free from blemishes. Dried lobia is best, but you can sometimes find pre-soaked versions to save time.

Olive Oil: Choosing the Right Type for Flavor

I prefer using extra virgin olive oil for this recipe. It has a lovely fruity flavor that complements the other ingredients beautifully. But any good quality olive oil will work just fine.

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds are essential in Indian cooking! Their warm, earthy flavor is just divine. You can use whole cumin seeds and lightly roast them before tempering for an even more intense flavor. Different regions in India use slightly different varieties of cumin, so feel free to experiment!

Green Chili: Adjusting the Spice Level

Green chilies can vary greatly in heat. Start with one and taste as you go. If you’re sensitive to spice, remove the seeds before chopping. You can also substitute with a pinch of chili flakes if you prefer.

Fresh Ground Pepper: Using Whole vs. Pre-Ground

Freshly ground pepper makes a huge difference! The flavor is so much more vibrant. If you have whole peppercorns, grind them just before adding to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the red lobia in water for 4-5 hours, or even overnight. This helps them cook faster and become nice and tender.
2. Once soaked, drain the lobia and pop them into your pressure cooker with about 3 cups of water. Pressure cook for 2-3 whistles, or until they’re beautifully tender.
3. While the lobia is cooking, let’s get the tempering going. Heat the olive oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Now, add the sliced onion and chopped green chili to the pan. Sauté until the onions are golden brown and softened.
5. Once the lobia is cooked, add it to the pan with the tempered onions and chilies. Mix everything well.
6. Season with salt, pepper powder, and a generous squeeze of lemon juice.
7. Give it a gentle toss to combine all those wonderful flavors.
8. Serve warm and enjoy!

Expert Tips

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

Soaking Time Optimization

Don’t have time for overnight soaking? A quick soak in hot water for about an hour will also do the trick!

Achieving the Perfect Texture with Pressure Cooking

Keep an eye on the lobia while pressure cooking. You want them tender, but not mushy.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process! Allowing the cumin seeds to sizzle in the hot oil releases their full flavor.

Variations

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

Vegan Adaptation

It’s already vegan! Just double-check your olive oil if you’re super strict.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of green chili or add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!

Serving as a Salad (Cold Lobia)

This is amazing cold! Let it cool completely and toss with some chopped cilantro and a little extra lemon juice for a refreshing salad.

Festival Adaptations (Navratri/Fasting Friendly)

During Navratri, you can skip the onion and garlic to make this fasting-friendly.

Serving Suggestions

Red Lobia is delicious on its own as a snack. But it also pairs beautifully with:

• Roti or chapati
• Rice
• A side of yogurt (raita)
• As part of a larger Indian thali

Storage Instructions

Leftover Red Lobia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What are the health benefits of Red Lobia?

Red Lobia is a fantastic source of plant-based protein, fiber, iron, and folate. It’s great for digestion, heart health, and overall well-being.

Can I use a different type of bean instead of Red Lobia?

You can! Black beans or kidney beans would also work, but the flavor will be slightly different.

How can I adjust the spice level of this recipe?

Simply adjust the amount of green chili or add a pinch of red chili powder.

Can this be made without a pressure cooker?

Yes, you can! Just boil the lobia in a pot with plenty of water until tender, which will take about 45-60 minutes.

How long does cooked Red Lobia stay fresh?

Cooked Red Lobia stays fresh in the refrigerator for up to 3 days.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!