Foodie Friday! Feature: Lobia Masala Recipe

Prep Time: 4 hours, 10 minutes

Cook Time: 20 minutes

Total Time: 4 hours, 30 minutes

Serving Size: 3

Ingredients

cup lobia/black eyed beans

1/2 inch piece ginger chopped

4 garlic flakes chopped

1 medium sized onion chopped

1 green chili chopped

1/2 cup chopped coriander leaves

2 tomatoes chopped

1 bay leaf

1-2 cloves

1/2 inch piece of cinnamon

1 small cardamom

1/2 tsp pepper powder (optional)

2 tsp coriander powder

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/4 tsp red chilli powder

4 and half cups of water

2 tbsp oil

salt

Instructions

Soak the lobia overnight or for a few hours.

In a pressure cooker or pressure pan, heat oil.

Add the whole garam masala. When they start to sizzle, add the cumin seeds. Once the cumin seeds sizzles, add the onions.

Fry the onions till they become transparent. Now add the chopped ginger-garlic-chili. Fry till the raw smell of the ginger and garlic disappear.

Add the tomatoes and stir fry the masala till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker. This process of bhuno —– as it is called in punjabi takes some time. Make sure to fry the masala on a low flame. You could add all the masala powders now and fry for a minute.

Now add the soaked lobia. Stir well. Add water, salt and pressure cook till the lobia is cooked. I cooked it for 8-9 whistles as I had not soaked it for only half an hour. If you have soaked it overnight or for 2-3 hours, it will take less time to cook. The lobia or chawli should be soft enough and when pressed with your fingers, it should get mashed easily. Check the lobia once its done. If you want to have less gravy or curry, you could reduce the water content by cooking without the lid for some more time.

Garnish with chopped coriander leaves.  Serve with rotis or rice.