Shahi Lobia Masala/Black-eyed Peas Curry

 


Shahi Lobia Masala is a simple curry using lobia/black-eyed peas in a fragrant masala gravy , with north Indian flavors. It is a highly protein-packed dish which goes perfect with any Indian bread (paratha, roti, naan etc.) or just as tasty with a bowl of hot steamed rice!!

Black-eyed peas/beans are one of my favorite legumes.  I love that it cooks easily and can be made into a very easy curry in no time!! Normally, I prefer to make a simple dish with just a seasoning of roasted garlic and dried red chillies, to be eaten with plain white rice.

Today, I wanted to make something a little spicier, with more flavors, to go with my moong dal paratha.  And why not go the whole way and make it Shahi (royal!!) by using Shahi Paneer masala powder by MDH which I have stocked in my refrigerator all the time. This readymade masala powder gives a royal touch to any curry, especially paneer dishes.

Making lobia masala is very easy. With just a few ingredients Shahi lobia masala is ready in no time!! Please do try this and let me know in the comments section or on my facebook page.

Other similar north Indian curries you can try: Aloo Tikka Masala, Mutter Paneer Masala, Mushroom Matar Malai, etc.



Shahi Lobia Masala/Black-eyed Beans curry
Serves 3
Spicy but delicious black eyed beans curry with a north Indian touch; goes well with any Indian bread, rice or even toasted bread!!
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164 calories
11 g
0 g
13 g
3 g
1 g
131 g
59 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
131g
Servings
3
Amount Per Serving
Calories 164
Calories from Fat 113
% Daily Value *
Total Fat 13g
20%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 59mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 3g
Vitamin A
15%
Vitamin C
50%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup lobia/black-eye peas
For the masala
  1. 1 medium sized onion, chopped
  2. 1 medium tomato, chopped
  3. 2 cloves of garlic, grated/chopped
  4. 1 inch piece ginger, grated/chopped
  5. 2 green chillies/jalapenos, cut up
  6. 2 to 3 cloves
  7. ½ inch piece cinnamon
  8. ½ teaspoon jeera/cumin seeds
  9. 2 teaspooons oil
Other dry spices
  1. ¼ teaspoon turmeric powder
  2. 1 teaspoon MDH Shahi Paneer Masala Powder
  3. ¼ teaspoon hing/asafoetida
  4. Salt to taste
  5. 2 teaspoons oil or ghee/clarified butter
  6. Coriander leaves/cilantro for garnishing.
Instructions
  1. Wash the lobia well, drain and soak overnight.
  2. Next day, drain, place in a pressure cooker with lots of water (about an inch above the beans) and cook till soft but not mushy; about 15 minutes after first whistle.
  3. Once the lobia is well cooked, keep aside.
  4. Heat a saucepan or kadai on medium high. Add the oil and when hot, add the jeera, cloves and cinnamon.
  5. Saute till it releases an aroma (few seconds). Stir in the onions with green chillies and a little bit of salt; sauté for a few minutes till they onions are translucent and soft.
  6. Once the onions are soft, add the ginger and garlic and fry on medium low for a seconds to remove the raw smell.
  7. Stir in the tomatoes, mix well and cook on medium till they are cooked and soft; about 3 to 4 minutes. By this time you will see that the moisture has gone and oil will start to glisten on the sides.
  8. Remove from heat and let cool.
  9. Once cool, place in a small blender jar.
  10. Blend to a fine paste without adding water; there is enough moisture content in the tomatoes.
  11. Keep aside.
  12. Heat a deep saucepan on medium high and add some oil or ghee. Once hot slowly stir in the ground masala paste.
  13. Add hing, turmeric powder and Shahi Paneer masala powder and mix well.
  14. Saute on medium heat for a few minutes till the oil starts to leave the sides.
  15. Now add the cooked lobia along with the water (if you find there is too much water in the lobia, drain some and keep aside; you can use them later if the curry thickens). Add salt to taste and mix well.
  16. Taste for salt. Bring the lobia masala to a boil, reduce the heat and simmer for about 10 minutes to allow all the flavors to be incorporated well.
  17. After 10 minutes, remove from heat, garnish with coriander leaves and serve hot with parathas, rotis, puris, naan (all different types of Indian breads) or even with toasted bread! They go great with a hot bowl of steamed rice too!!
Notes
  1. If you want it spicier, add about ½ teaspoon of red chilli powder along with the hing and turmeric powder.
  2. In case you do not have Shahi paneer masala powder, use 1 teaspoon of coriander powder along with a little bit of fennel powder or even garam masala powder instead.
  3. If you have forgotten to soak lobia the previous night, just boil the beans in plenty of water for about 10 minutes, turn of the heat and let it soak for about ½ an hour. After half an hour, drain the water, add fresh water and then pressure cook like above.
beta
calories
164
fat
13g
protein
3g
carbs
11g
more
Curry and Vanilla http://www.curryandvanilla.com/

Step-by-step method:

  • Wash the lobia well, drain and soak overnight ( I have skipped this step sometimes and the beans have cooked perfectly well in about 15 minutes in the pressure cooker).
  • Next day, drain, place in a pressure cooker with lots of water (about an inch above the beans) and cook till soft but not mushy; about 15 minutes after first whistle.

cooked-lobia

  • Once the lobia is well cooked, keep aside.
  • Heat a saucepan or kadai on medium high.  Add the oil and when hot, add the jeera, cloves and cinnamon.

dry-spices-in-oil

  • Saute till it releases an aroma (few seconds). Stir in the onions and green chilli with a little bit of salt and sauté for a few minutes till they are translucent and soft.

added-onion-and-g-chillies

  • Once the onions are soft, add the ginger and garlic and fry on medium low for a seconds to remove the raw smell.

added-ginger-garlic

  • Stir in the tomatoes, mix well and cook on medium till they are cooked and soft; about 3 to 4 minutes. By this time you will see that the moisture has gone and oil will start to glisten on the sides.

added-tomatoes

  • Remove from heat and let cool.
  • Once cool, place in a small blender jar.

tom-onion-in-blender

  • Blend to a fine paste without adding water; there is enough moisture content in the tomatoes.

tomato-onion-paste

  • Keep aside.
  • Heat a deep saucepan on medium high and add some oil or ghee. Once hot slowly stir in the ground masala paste.

paste-in-oil

  • Add hing, turmeric powder and Shahi Paneer masala powder and mix well.

dry-spices-in-paste

  • Saute on medium heat for a few minutes till the oil starts to leave the sides.

mixed-paste

  • Now add the cooked lobia along with the water (if you find there is too much water in the lobia, drain some and keep aside). Add salt to taste and mix well.

added-lobia

  • Taste for salt.  Bring the lobia masala to a boil, reduce the heat and simmer for about 10 minutes to allow all the flavors to be incorporated well.
  • After 10 minutes, remove from heat, garnish with coriander leaves and serve hot with parathas, rotis, puris, naan (all different types of Indian breads) or even with toasted bread! They go great with a hot bowl of steamed rice too!!

lobia-masala

  • Enjoy!!

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4 comments

  1. Monika says:

    Such an easy and delicious looking side dish! And healthy, too, which I find extremely appealing! Shared this recipe on StumbleU, Twitter and followed you on FB:)

    • curryandvanilla says:

      Thank you so much Monika 🙂 Do try and I am sure you will love it!! Thanks for sharing this on social media!!! See you on my FB page 😀

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