Amritsari Lobia

Yeaahh!!! I am back after an awesome holidays 🙂 And here is my first post, a very simple basic recipe of Blackeyed peas aka Lobia aka Chawli…. call with whatever name you like… 

You must wondering why such simple dish.. I have very good reason for that… because my fridge is empty and I did not go shop, as still suffering from post vacation syndrome 😂😂
1 cup soaked black eye peas ( Lobia)

1 big onion 

1 cinnamon stick

5-6 peppercorns 

2 cardamom

1/2 tsp cumin seeds

A pinch of nigella seeds

1/4 tsp hing 

1 big tomato 

2 green chilies 

1 tsp garlic paste

1 tsp ginger paste

1 tsp red chili powder 

1 tsp cumin powder 

1 tbsp Coriander powder 

1/2 tsp turmeric powder 

1/4 tsp garam masala powder 

1/4 tsp chole masala powder 

Salt to taste

3-4 tbsp oil 

1 tsp dry Kasuri methi

2 tbsp chopped Coriander leaves 

Soak Lobia over night. Pressure cook Lobia with 2 cup of water, salt, 1/4 tsp turmeric powder and 1/4 tsp chole masala. Cook it until one whistle on high heat then reduce to flame let cook for another 3-5 minutes until Lobia is cooked but take care not to over cook it.

Drain the peas and keep it aside, don’t throw the boiling water, we will use it later in cooking.

Finely chop tomato and onion. Heat oil in kadai add cumin seeds and whole garam masala, let it crackle for a minute. Add chopped onion and sauté.

Add hing and let onion turn light golden.

Add chopped tomato, and cook until soft. Add all remaining dry powder and let it roast till oil separates. Add 1/4 cup water and let it cook for 3-4 minutes. 

Add the Lobia in masala and roast for another 2-3 minutes. Add the the reserved boiling water. Check for seasoning, add salt if required. Bring it to boil then reduce the heat, let it simmer for 5 minutes.

Dry roast kasuri methi on tava for 30 seconds. Crush kasuri methi with palm and sprinkle it over Lobia and mix it. 

Garnish with chopped Coriander leaves. Serve with hot Roti or Rice.


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