Lobia Black Eyed Peas Curry Recipes
LOBIA (BLACK-EYED PEAS CURRY)
Make and share this Lobia (Black-Eyed Peas Curry) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
- Mixture should be soupy.
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- Rinse lobia (black eyed peas) 2 to 3 times. Drain and soak in fresh water for 2 hours. Refer to recipe notes for soaking time adjustments and no-soak method. Gather the ingredients.
- Turn on Saute and pre-heat the Instant pot. Add oil, cumin seeds and wait for them to sizzle. Now add chopped onion, minced ginger and garlic. Saute for 3 minutes until the onions begin to soften.
- Add chopped tomato followed by salt, turmeric, red chili powder, garam masala, coriander and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes.
- Add drained peas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute and set pressure cook or Manual for 18 minutes, high pressure, on sealing mode.
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- Place beans in a large pot. Cover with water. Bring to boil. Simmer for about an hour or until the beans are tender. Drain.
- Alternatively, you can cook dried beans in a pressure cooker. Place beans in the cooker and cover with water. Cook until 3 whistles.
- Heat oil in a small frying pan over low heat. Fry, stirring, for 2-3 minutes or until coconut starts to brown.
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