Go Back
–+ servings
Print Recipe
5 from 1 vote

Lobhia Curry , Chawli , Black Eyed Peas Curry

Lobhia curry - Healthy and delicious black eyed pea curry
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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.