Black Eyed Peas Curry (Lobia Curry)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the dry black eyed peas three times, then soak them for at least 4 to 8 hours. Rinse twice more with fresh water, then put them in a cooker or pot with water.
2. Pressure cook until you hear 2 to 3 whistles on a stovetop cooker, or for 8 to 10 minutes in an Instant Pot. Let the pressure drop naturally, then check that the peas are soft but hold their shape and mash easily when squeezed.
3. Chop the onions, grate the ginger and garlic, and puree the tomatoes. Peel and dice the potatoes if using.
4. Heat the oil in a pan. Add the bay leaf and cinnamon if using.
5. When they begin to sizzle, add the onions and stir-fry over medium-high heat for 6 to 7 minutes, until golden.
6. Add the ginger garlic and sauté for 1 minute. Lower the heat, then stir in the salt and all the ground spices: red chilli powder, garam masala, coriander powder, cumin and turmeric.
7. Immediately add the tomato puree and cook for 3 to 4 minutes, until the raw tomato taste is gone and the masala is thick.
8. Optional: add the potatoes with 1 cup of hot water. Stir, bring to a boil on high heat, then cover, reduce to medium and cook until fork tender but still firm.
9. Add the cooked black eyed peas with their cooking liquid (drain and rinse canned beans first). Pour in 1 cup or more hot water as needed and bring to a rolling boil on high heat. Reduce to medium, cover and cook for 7 to 10 minutes until thick.
10. Mash a few tablespoons of the peas smooth, stir them back into the curry to thicken it, then taste and add salt or garam masala as needed. Turn off the heat and garnish with chopped coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoPotatoBlack-eyed bean