Lobia Masala/Black Eyed Peas Masala

Black Eyed Peas/Lobhiya

Whenever I hear the song ‘Tonight is going to be a good night….’ by one of my favorite bands – The Black Eyed Peas, I know it may sound cheezy, but it makes me hungry for some delicious Black-Eyed Peas. Did anyone know that Will.i.am is vegan? He talks about it in media very often.

Lobia, aka Black-eyed peas, is a pale-colored with a prominent black spot. It’s very delicious and healthy too. I call it the sister of kidney beans (Rajma).

Lobia can be made without gravy as well (just don’t add water) and can be eaten as a side dish also too. Lobhia can be eaten with rice, roti, quinoa or just enjoy it as a healthy hearty soup. It’s full of flavors and very easy to prepare also.

4 cups boiled lobia (soak 2 cups lobia)
2 medium Roma tomatoes; finely chopped
1 tsp ginger; grated
1 tsp cumin seeds
1/4 tsp Garam Masala
1 tsp sea salt(adjust to taste)
1/2 tsp turmeric powder
1/4 tsp red chili powder(adjust to taste)
1 tsp coriander powder
2 cups water
1/2 cup spinach; washed and chopped

1. Wash thoroughly and soak lobia/black eyed peas for 3-4 hours. Pressure cook or cook the peas without turning them mushy (usually 3 whistles of a pressure cooker)
2. Take a medium-size saucepan and place the pan on medium heat.
3. Add cumin seeds. Stir them until turn light brown.
4. Add tomato with ginger in the saucepan. Mix and cook until the mixture turns soft or into a paste.
5. Add Garam Masala, salt, turmeric powder, red chili powder, and coriander powder to the tomato purée. Stir purée with spices for 5-7 mins.
6. Add cooked black-eyed peas/lobia to the tomato purée in the saucepan with 2 cups of water. Mix well.
7. Cook lobia uncovered to 15 mins. Stir after every 5 mins.
8. Add chopped spinach to lobia. Mix well.
9. Cook lobia with spinach for another 15 mins. Stir after every 5 mins.
10. Serve it hot with roti, brown rice, quinoa or just enjoy it as a soup.

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