The Lobia (लोभिया)black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean. In North India and Pakistan, black-eyed beans are called lobia or rongi and cooked like daal, served with boiled rice.

In Maharashtra they are called chawli (pronounced chau-lee, चवळी) and made into a curry called chawli amti or chawli usal. In Karnataka they are called alsande kalu and used in the preparation of huli, a popular type of curry. In Tamil Nadu they are called karamani and used in various recipes, including being boiled and made into a salad-like sundal (often during the Ganesh Chaturthi and Navratri festivals).


Lobia (Black Eye Beans) Curry

Ingredients :

Lobia (Black Eye Bean) – 1 cup
Onion- 1 chopped
Tomato – 2 Puree
Oil – 2 Tbsp
Cumin Seeds – 1 tsp
Bay leaf – 1
Cinnamon – 1 small piece
Black Cardamom – 1
Green Chilli – 1 chopped
Ginger Garlic Paste – 1 Tbsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Coriander Powder – 1 Tbsp
Salt to taste
Water as required

Preparation Method:

  1. Soak the lobia over night or about 4-5 hrs.
  2. Boil soaked lobia in presser cooker for about 3 whistle.
  3. In a Pan heat oil. Add bay leaf, cumin seeds, Cinnamon, Black Cardamom and cook for few seconds.
  4. Add Ginger garlic paste saute for a minute, now add chopped onion  and green chilli and cook until onions becomes golden brown.
  5. Now add turmeric powder, coriander powder, garam masala, red chilli powder, salt to taste. Mix well.
  6. Now add tomato puree. Mix well  and cook until masala cooks well.
  7. Add boiled lobia.  Add water if required. Stir well. Cook for 3-4 minutes until lobia blend well with the masala.
  8. Sprinkle some garam masala and mix well.
  9. Serve the delicious lobia masala curry with hot chappati , rice or Paratha.