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Lobhia Curry , Chawli , Black Eyed Peas Curry
Lobhia curry - Healthy and delicious black eyed pea curry
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
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: S
erve with cumin rice or any bread of your choice.
*Lemon juice can be used as a substitute for tamarind paste.