Black Eyed Peas / Lobia masala

Beans beans beans!! We all know how healthy beans can be! Loaded with ample proteins, beans can lower cholesterol, beans can fight cancer, beans can prevent heart diseases. Last but not the least, eating beans can help you reduce weight!!

I love the way Spanish cuisine incorporates different kinds of beans into its food in the form of stews with meat and vegetables. In India we enjoy all kinds of beans too but our method of preparation is different. But nevertheless, I believe as long as you got beans in any dish, its bound to be lip-smackingly delicious. Be it Raajma (red beans), Lobia (black eyed peas), Chana (chickpea) or any other. I always make sure my pantry is always stocked up with various kinds of beans. Beans and rice or beans and roti make a hearty comforting meal packed with proteins and high fibers.

Black eyed peas or Lobia as is popularly known in North India, is usually not served in restaurants. The more popular ones to be served in hotels are Rajma and Chana. However, it is quite a popular dish on dinner tables among households. Especially, at my house, Lobia is one of the very few vegetarian dishes that is absolutely loved and appreciated by DH (who is a picky meat eater!). He can eat it with literally anything – rice, rotis or even bread!!

The Northies usually make lobia masala or lobia curry whereas in South India they either prepare this dish with ground coconut or as a dry side-dish which they usually call sundal, and it is equally delectable.

This recipe I am going to share with you is Lobia Masala curry, a dish I have been eating since my childhood and is very close to my heart. It was more than often prepared by my dad for a lazy saturday afternoon lunch. As usual, “awesome” was the only word I uttered every time I took a spoon of it with rice.


Lobia – 1 cup (washed and soaked overnight)

Onions – 1 large (finely chopped)

Garlic – 3-4 cloves

Ginger – 1 small piece

Tomatoes – 2 large (finely chopped or pureed)

Cumin seeds – 1 tsp

Cloves – 4-5

Black peppercorn seeds – 5-6

Cinnamon stick – 1 small piece

Turmeric powder – 1 tsp

Red chilli powder – 1 .5 tsp

Coriander powder – 1.5 tsp

Cumin powder – 1 tsp

Garam masala powder – 1 tsp

Coriander leaves – chopped finely

Green chillies – 3-4 slit lengthwise

Salt – as per taste


Grind the ginger and garlic to a fine paste.

Pressure cook the lobia with 4-5 cloves and some water. Put the heat on high till you get the first whistle. After first whistle, lower the heat and cook for 10 mins.

Take some oil in a pan. Add cumin seeds. Once cumin seeds splutter, add peppercorns cinnamon stick and stir for few seconds.

Then add finely chopped onions and turmeric powder. Fry until the onions turn golden brown. Add the ginger-garlic paste. Saute until the raw smell of ginger and garlic goes away. Then add the finely chopped / pureed tomatoes. Add red chilli powder, coriander powder and cumin powder. Mix well. Cover and cook until the tomatoes are mushy and oil starts oozing out from the sides.

Now add the pressure cooked lobia along with the water previously used for boiling it. Add some more water if required until you have the desired consistency. Add salt, slit green chillies, chopped coriander leaves and garam masala powder. Mix everything well. Turn the heat on high and let it come to a boil. Once it starts boiling, lower the heat, cover with a lid and cook for 10 more mins.


Turn off the heat and let the curry stand for 5 mins.


Serve hot with rice rotis parathas or bread.






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