Lobia Masala Curry (Black Eyed Peas Curry)

Ingredients

  • 1.5 cups lobia, washed and soaked overnight
  • 4 tbsp oil
  • 1” piece of cinnamon
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 2 dry red chillies
  • 2 medium tomatoes, puréed
  • 1.5 tsp ginger garlic paste
  • 1.5 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 cup water
  • Salt to taste
  • Chopped coriander leaves

For the Tadka –

  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 2 garlic cloves, minced
  • 1/4 of onion, sliced
  • 1/2 tsp red chilli powder

Method –

  1. Drain the lobia, add 3-4 cups of water and salt and pressure cook for 3 whistles or more till it is completely soft.
  2. Drain the cooked lobia and set aside.
  3. Heat oil in a pan
  4. Add the cinnamon and bay leaf
  5. Add cumin seeds
  6. Once it sizzles, add chopped onions and dry red chillies
  7. Fry till onion turns golden brown
  8. Add the puréed tomatoes and ginger garlic paste
  9. Fry for 3-4 minutes
  10. Add turmeric, coriander and red chilli powders
  11. Fry till the oil separates
  12. Add the cooked lobia and coat well with the masala
  13. Add 1 cup hot water
  14. Adjust salt accordingly
  15. Once the water comes to a boil, lower the heat and cook covered for 5-7 minutes
  16. Switch off the flame and take out in a serving bowl.
  17. For the tadka, heat ghee in a ladle
  18. Add cumin seeds
  19. Add garlic and onion
  20. Once the onion turns golden, add red chilli powder
  21. Stir for 10 seconds
  22. Pour this mixture over the curry and serve.
  23. Garnish with chopped coriander leaves.

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