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