Lobia Masala / Lobia ka Salan (Black Eyed Peas Curry)
Lobia Masala / Lobia ka Salan or Black Eyed Peas Curry is a Pakistani / North Indian vegan curry made with black eyed peas (also known as lobia) in an onion-tomato base. Recipe includes stovetop as well as Instant Pot / Pressure Cooker instructions.
Servings: 4 people
Calories: 136kcal
Ingredients
- 1 cup lobia or black eyed peas
- 2 tablespoons vegetable oil
- 1 medium onion (~100g) sliced
- 1 teaspoon garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- salt to taste
- 1 medium tomato (~120g) chopped
- ½ cup coriander leaves / cilantro chopped
- 1 green chili sliced
Instructions
- Wash and soak lobia or black eyed peas for 6 – 8 hours, or overnight.
- Heat oil in a medium sized saucepan, and add sliced onions. Fry the onions, and cook till light golden brown.
- Add garlic paste, followed by coriander powder, red chili powder, turmeric powder and salt. Stir and cook for a minute till the spices release their aroma.
- Add the chopped tomatoes, and cook for 5 – 8 minutes till they soften and oil starts releasing. Use a wooden spoon to mash the tomatoes.
- Drain the soaked lobia / black eyed peas, and add to the onion – tomato mixture. Stir together, and cook for a few minutes.
- Add about 1 – 1 ½ cups water, and bring to a boil. Once the mixture comes to a boil, turn heat to low, and cook for about 30 – 40 minutes till the lobia / black eyed peas are tender. The water will have evaporated, and you will be left with a thick gravy. Adjust the water content based on how gravy is preferred.
- Garnish with coriander / cilantro leaves, and green chilies. Serve hot with roti / chapati, naan or Basmati rice.
Notes
- It's possible to use canned black eyed peas in this recipe. Fry the onions, and tomatoes till the onion-tomato masala is ready. Then add the drained and rinsed black eyed peas. Cook for a few minutes to let the flavour infuse. Garnish and serve hot.
- If you have forgotten to soak the lobia, you can pressure cook them. This will take about 35 – 40 minutes for unsoaked lobia.
- If your lobia is soft and mushy, it means that you cooked / pressure cooked them too much. To prevent this from happening, reduce the cooking time the next time you make them. The lobia should be tender, but still have a slight bite. If this happens, avoid using a spoon to stir the curry as the lobia will break.