Lobia gravy
Lobia gravy, black eyed beans curry to go with simple jeera rice/ pulao or roti. Perfect lobia recipe to try.
Servings: 4
Ingredients
- 1 cup lobia black eyed beans
- 1 onion large sized finely chopped
- 5 garlic cloves small variety
- Coriander leaves to garnish
- Salt as needed
Spice powders
- 1/4 tsp Turmeric
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
To grind
- 3 tomatoes
- 4 green chilli
- 1 tbsp ginger
To temper
- 3 tbsp oil
- 1 tsp cumin seeds
Instructions
- Wash and soak lobia for minimum 3 hours.Once done, drain water. Pressure cook with 2 cups water for 4-5 whistles in medium flame.
- Keep aside. Grind roughly chopped tomato, ginger, green chilli into a paste.
- Gather all the other ingredients needed.
- Heat a heavy bottomed pan with oil. Splutter cumin seeds. Add chopped onion. Give it a fry.
- Add crushed garlic (I used my garlic press, you can use paste or even minced garlic). Sautee till onion turns pink here and there.
- Pour in the ground tomato paste. Add all the spice powders. Mix well.
- Cook in medium flame until oil oozes out. Takes around 4 mins approx.
- Add the cooked lobia along with its water. Top it with 1 more cup water and required salt. Mix well.
- Bring to boil and simmer for 10 mins. Towards last 2 mins, you can mash few lobia to get a homogeneous mixture. Just use the ladle to mash few and mix in.
- Once the gravy is thick, switch off the flame. Garnish with coriander leaves.
Video
Notes
- I soaked just 3 hours, it got cooked softly. I did not add salt while cooking lobia, so it gets cooked easily soft. You can also soak overnight.
- While pressure cooking, make sure to cook in medium flame and cook until the lobia is soft. Especially if you are not soaking overnight.
- Adjust chilli count and chilli powder measure as per the spice level.