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Black-Eyed Pea/Lobiya Masala

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  Lobiya 1 Cup (16 tbs) (black-eyed peas)
  Onion 1 , chopped
  Green chillies 3 , slit lengthwise
  Tomatoes 1 , chopped
  Ginger garlic paste 1 Teaspoon
  Curd 1 Tablespoon
  Besan 1 Teaspoon (Leveled) (gram flour)
  Mustard seeds 1⁄2 Teaspoon
  Jeera 1 Teaspoon (cumin seeds)
  Turmeric 2 Pinch
  Dhaniya powder 1 Teaspoon
  Garam masala powder 1 Teaspoon
  Ground peppercorns 1⁄2 Teaspoon
  Lime juice 1 Teaspoon
  Salt To Taste
  Chilly powder To Taste

Soak Black-eyed peas overnight or for at least 8 hrs.

Pressure cook Black-eyed peas up to 3 whistles or boil them on the stove for at least 45 minutes.

Add oil in a skillet, when hot, add mustard seeds & allow them to splutter. Then add jeera seeds, curry leaves , onions, ginger garlic paste, chillies & saute until onions turn brownish.

Add chopped tomatoes, turmeric powder, salt and chilly powder. Cover with lid until tomatoes turn tender, then smash the tomatoes with a spoon/spatula.

Add curds, dhaniya powder and garam masala powder.

Let boil until mixture becomes like a puree, then add black-eyed peas & mix well.

Add little water if needed & bring to boil.

Sprinkle ground peppercorns & add lemon juice & simmer for two minutes

Serve Hot with any Indian Bread.

Recipe Summary

Difficulty Level: 
Main Dish
Diwali, Holi, Wedding
Holiday, Everyday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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