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You are here: Home / Daals /lentils / Lobhia Curry Recipe I Chawli Recipe I Black Eyed Peas Curry

Lobhia Curry Recipe I Chawli Recipe I Black Eyed Peas Curry

2011-12-15 by Anjana Chaturvedi

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Lobhia curry – Healthy and delicious black eyed pea curry

Lobhia curry – A very healthy delicious curry made with cow peas ,tomato and basic Indian spices . it goes well with rice or any Indian bread of your choice.

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how to make lobhia curry

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5 from 1 vote

Lobhia Curry , Chawli , Black Eyed Peas Curry

Lobhia curry - Healthy and delicious black eyed pea curry
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: dinner, Main Course
Cuisine: Indian, North Indian Cuisine
Keyword: black eye beans, chawli, curry, lobhia, ramaas
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 200 grams Black Eyed Peas/Lobiya/Chawli
  • 2 Green Chillies / Hari Mirch
  • 3 Tomatoes / Tamatar
  • 1 tsp Ginger / Adrak minced
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Salt / Namak
  • 1/3 tsp Pink Salt/ Kala Namak
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • Carom Seeds / Ajwain a pinch
  • 1/4 tsp Garam Masala Powder
  • 2 tbsp Tamarind / Imli pulp
  • 6 Curry Leaves
  • 3 tbsp Cooking Oil

Instructions

  • Wash and soak the black eyed peas for about 2 hours.
  • Drain the water. Add 1/2 tsp of turmeric, and pressure cook with just enough water for 3-4 whistles on medium heat.
  • Puree together tomatoes, ginger and green chillies and make a fine paste.
  • Heat oil in a pan. Add cumin, asafoetida, curry leaves, tomato puree, and cover and cook for 2 minutes on medium heat.
  • Add ajwain, paprika powder, 1/4 tsp turmeric, salt and black salt in the tomato puree and cook till oil start separating from the puree.
  • Add the boiled black eyed peas and a glass of water to the cooked puree.
  • Mix well, cover and let it simmer for 5-8 minutes, till the sauce starts thickening.
  • Now add the tamarind paste, garam masala and chopped coriander.
  • Cook for another minute and the black eyed peas are ready to eat.

Notes

Serving suggestion: Serve with cumin rice or any bread of your choice.
*Lemon juice can be used as a substitute for tamarind paste.

Filed Under: Daals /lentils, Punjabi Cuisine Tagged With: chawli, Daals, Daals and Kadis, Jain food, lobhia, Subzis and curries, vegetarian

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Comments

  1. Nisha says

    2011-12-16 at

    Very unique , addition of ajwain is a unique touch.

  2. Suja says

    2011-12-16 at

    Yummy and spicy curry..

  3. faseela says

    2011-12-16 at

    Dear Please grab the award which is waiting for you at my space……….here goes the link
    http://faseelanoushad.blogspot.com/2011/12/awards.html

  4. Sreevalli says

    2011-12-16 at

    Yummy & delicious dish..

  5. Pushpa says

    2011-12-16 at

    Yummy lots of flavor.

  6. Mahi says

    2011-12-15 at

    Curry looks yumm!

  7. faseela says

    2011-12-15 at

    a mouth watering curry……..awesome clicks…..

  8. ANU says

    2011-12-15 at

    luv this version of curry…

    SYF&HWS – Cook With SPICES" Series – CARDAMOM (Dec 5th to Jan 5th)
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  9. Santosh Bangar says

    2011-12-15 at

    wow…my fav. looking eaycatching

  10. Loveforfood says

    2011-12-15 at

    I love simple, tasty dishes like this.

  11. Chandrani says

    2011-12-15 at

    Lobia is my fav. Curry looks awesome.

5 from 1 vote (1 rating without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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