WHITE LOBIA CURRY/BLACK EYE BEAN CURRY (PUNJABI STYLE) 

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WHITE LOBIA CURRY/BLACK EYE BEAN CURRY / लोबिया करी (PUNJABI STYLE)

Safed lobia or white lobia curry is a simple and rustic dish which is cooked in every Punjabi household at regular bases. This protein-packed bean makes a lot of dishes like LOBIA PULAO   and  LOBIA SALAD etc. I prepare LOBIA dishes regularly because of its unique earthy-meaty flavour and high nutritive values.

This delicious curry is very easy to make. I  cook this sabzi in the pressure cooker as a one-pot dish. This method saves time as well all the flavours come together when cooked in a single pot. A tomato-onion masala with some aromatics makes this curry tastier and flavoursome. As this is a rustic and homely dish so does not require any whole spices. Whole spices overpower the original earthly flavour of this bean. Regular powdered spices which are easily available in our pantry do their best with lobia curry. This is a must-try desi curry which goes well with paratha, roti and rice

Prep time – 6 hrs or overnight
Cook time – 30 min
Course – Main
Cuisine – Indian(Punjab)
Serves – 4
Author – Bharti Dhawan

INGREDIENTS REQUIRED TO MAKE LOBIA CURRY

•  White Lobia (black eye beans)  – 1 cup/150 gms (soaked overnight)
•  Water for gravy – 4 cups
•  Grated or very finely chopped onions – 1 big
•  pureed or very finely chopped tomatoes – 2 big
•  Ginger-garlic paste – 2 tap
•  Finely chopped green chillies – 1 tsp
•  Salt – To taste
•  Whole cumin/jeera – 1 tsp
•  Hing/Asafoetida powder – 1/2 tsp
•  Red chilly powder – 1 tsp
•  Turmeric powder – 1 tsp
•  Coriander powder – 1 tsp
•  Garam masala powder -1 tsp
•  Oil/ghee – 1 tbsp
•  Fresh coriander leaves for garnish

HOW TO MAKE LOBIA CURRY

1- Heat oil in a pressure cooker and add cumin seeds. Allow it to splatter. Next, add hing/asafoetida

2- Now add chopped/grated onion and green chillies and cook until they get translucent. Next, add ginger-garlic paste. Roast it for a few minutes

3- Next, add pureed tomatoes followed by salt and all the powdered spices except garam masala powder. Roast/bhunow masala until it leaves oil

4- Next, add soaked lobia and mix to coat with masala. roast/bhunow for a few minutes with onion-tomato masala


5- Now add water for gravy. Mix with a ladle and close the lid. Allow 1 whistle to come and turn the flame to low. Let it cook for 20 minutes at low flame

*  cooking at low flame allows all the juices to come out of lentils or beans

6- Switch off the flame and allow the cooker to cool down completely. Sprinkle some garam masala and garnish with fresh coriander leaves and serve the tasty lobia curry with roti or rice

NOTE

The quantity of water for gravy depends on your choice. I make lobia curry with a good quantity of gravy when I have to serve it with rice


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