About black bean recipe
Lobia, known as black-eyed beans in English, is referred to by various names across India, such as Lobia Dal, White Lobia, and Chawli. It is a rich source of nutrients and an excellent source of protein. Lobia is available in different sizes in the market, and for the best taste in dishes, it is recommended to select the larger-sized beans.
A single bowl of Lobia provides approximately 8 grams of protein. Whenever you plan to cook Lobia, always use fresh beans, as older or stored beans take longer to cook.
Lobia can be enjoyed with roti, rice, or jeera rice, and it tastes absolutely delicious. In today’s fast-paced life, we often neglect our health. Lobia can be incorporated into meals as salads or kebabs, suitable for breakfast to dinner.
Here, I’ve prepared Lobia in a gravy style, but it can also be cooked as a dry dish. The dry version serves as an excellent side dish alongside dals or other vegetables.
To be honest, I really enjoy Lobia sabzi. Considering its health benefits, I have included it in my regular menu. Whether it’s a salad or a dry sabzi, I prefer to prepare it at least once a week. Lobia can be stored in an airtight container in the fridge to prevent any risk of fungal growth.
If we keep a few things in mind while preparing it, we can make an excellent dish. Before cooking Lobia, always soak it in water for at least 2 hours. This reduces the cooking time and makes the beans cook more evenly.
Lobia, also known as Raita, Chawla, or black-eyed beans in Hindi, is a type of legume-based vegetable. It is a nutritious and protein-rich dish that is especially popular in Indian cuisine. To prepare Lobia sabzi, it is cooked with tomatoes, onions, and spices, enhancing its flavor. Lobia is rich in fiber, vitamins, and minerals, providing the body with energy and essential nutrition.
If you want to make Punjabi-style creamy Lobia, you can add a little cashew paste to it, but this is optional. You can skip it if you prefer. Even a simple version of Lobia made without cashew paste is still delicious. Speaking of the benefits of Lobia, it helps in managing body weight while also keeping the skin, eyes, and digestive system healthy. At the end of the recipe, some useful tips are provided, so don’t forget to read them before preparing the dish. For more recipes like this, click on the recipe links below.
Subtitle
About lobia recipe
Ingredients
How to make lobia recipe
Tips and FAQ
Ingredients
Onion – 2 medium-sized
Ginger – 1-inch piece
Tomato – 3 medium-sized
Potato – 2 medium-sized
Lobia (Black-eyed beans) – 100 grams
Salt – to taste
Red chili powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Kitchen King masala – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Soy sauce – 1 teaspoon
Oil – 1 1/2 tablespoons
Green chili – 3-4
Garlic – 10-12 cloves
Water – 1 to 1 1/2 glasses
How to make lobia recipe
To make Lobia (Black-eyed beans) curry, first, heat oil in a pressure cooker. Once the oil is hot, add crushed garlic. When the garlic turns light brown, add finely chopped ginger and sauté. Then, add chopped onions and cook until they turn golden brown. Once the onions are browned, add chopped tomatoes, salt, red chili powder, and coriander powder. Mix everything well.
Now, add 1/2 glass of water and cook for 3-4 whistles on medium heat. Once the pressure is released, turn off the gas and let the cooker cool down. Once cooled, remove the lid, turn the gas back on, and add diced potatoes. Sauté the potatoes on high heat until they are lightly browned. After the potatoes are cooked, add the soaked lobia (black-eyed beans) and green chilies, mix well, and add more water and soy sauce.
Close the lid of the cooker and cook for 2 whistles. After 2 whistles, lower the heat and cook until the second whistle. Once done, turn off the gas and let the cooker cool down again. After it cools, open the lid and add Kitchen King masala and garam masala. Turn the gas back on and cook for 5 more minutes without the lid, so the spices blend well with the curry.
Once done, turn off the gas. Your tasty and delicious Lobia curry is ready. Serve it with roti or rice.
Tips
You can adjust the amount of water in the Lobia curry according to the desired consistency of the dish.
In this recipe, we have skipped turmeric powder because it can turn the color of the curry yellow. However, it is not necessary to skip it. You can add turmeric if you prefer.
FAQ
Can Lobia curry be made without garlic and onion?
Yes, absolutely. If you don’t want to add garlic and onion, you can skip them. Instead, you can use cumin, tomatoes, and asafoetida (hing). However, garlic and onion are key ingredients in this dish, so without them, the flavor might be a bit different.
What to do if you forgot to soak the Lobia?
No worries! If you forgot to soak the Lobia, just soak it in lukewarm water for 2 hours. After that, your Lobia will be ready to use for making the curry.
Add a Comment