Lobia, also known as chawli, black eyes peas or cow peas has nutty and creamy flavor.
It is a rich source of protein and soluble fiber (which reduces cholesterol) and a good source of many other vitamins and minerals like folate, potassium, copper, manganese etc.
Masala lobia curry is very easy to prepare and does not require overnight soaking. Also, it takes very less time to cook. 3-4 whistles are sufficient if you have soaked lobia for 3 hours.
Masala Lobia Curry is served with steamed rice or chapati along with vegetable dish for a complete meal.
Serves : 2
- 1/2 Cup Lobia/Chawli (Soaked for 3 hours)
- 180 Gms. Tomato (2 Large)
- 3 Gms. Ginger
- 3 Gms. Garlic
- A Pinch of Asafoetida
- A Pinch of Turmeric Powder
- 1/2 Tsp Cumin Seeds
- 1 Tsp Coriander Powder
3/4 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Dry Fenugreek Leaves (Dry-roasted and Crushed)
- 1 Tbsp Gram flour
1 Tbsp Oil
- Coriander Leaves
- Pressure cook lobia with adequate water and salt for 3-4 whistles at a low flame.
- Prepare a puree with tomato, ginger and garlic using mixer-grinder.
- Heat oil in a pan and add asafoetida with cumin seeds.
- Once cumin seeds start to crackle, add tomato puree and cook for 2-3 minutes.
- Add turmeric powder, coriander powder, red chilli powder and garam masala.
- Cover pan with a lid and let it cook for 5 minutes till oil starts to separate.
- Mix gram flour in two tablespoons of water and add to pan. Addition of gram flour helps to thicken gravy.
- Finally, add boiled lobia and kasoori methi. Stir well.
- Allow curry to simmer for 5 minutes and turn off the heat.
- Transfer to a serving bowl and garnish with coriander leaves.