Tangy Lobia Curry – Tangy Black Eyed Bean Curry

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Continuing on with my last recipe, the recipe for today is another Lobia recipe that I am calling “Tangy lobia curry”. I like lobia a lot and because of its nutritional value, it is also a very healthy option for your lunch and dinner. And the best part about this lobia curry recipe is that it is quick to make, doesn’t use a lot of masalas and hence is easy on your stomach as well.

Pulse and cereals are natural protein providers and is hence should be an essential part of your diet. I ensure that I cook one or, the other pulse for my meals everyday. Our sedentary lifestyle these days requires us to ensure that our food is nutritious. And this curry would be one addition to your list of recipes that will provide you the required nutrition everyday.

This tangy lobia curry goes well with jeera rice, rotis and paranthas as well.

lobia

 

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lobia curry

 

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lobia curry

 

lobia

Tangy Lobia Curry – Tangy Black Eyed Bean Curry

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Author: Puja

Ingredients

  • Cowpeas/Lobia/Black eyed beans - 1 cup
  • Ingredients for Masala
  • Oil - 2 tbsp
  • Onions - 2 roughly sliced
  • Tomato - 2 roughly sliced
  • Ginger-garlic paste - 1 tbsp
  • Ingredients for Gravy
  • Oil - 1 tbsp
  • Red chilly powder - 1/2 tsp optional
  • Turmeric powder - 1/4 tsp
  • Pepper powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Lime Juice - 1 tsp
  • Green chilli - 1-2 crushed
  • Coriander leaves - handful finely chopped
  • Salt - to taste

Instructions

  • Wash the cowpeas in running water and soak in enough water for 2-3 hours.
  • Pressure cook until soft. (It should not get mashaed)
  • Method to make masala
  • In a kadai/pan add oil and saute onions till they start changing in colour.
  • Add ginger-garlic paste and saute until the raw smell goes off.
  • Add tomatoes and saute till the tomatoes gets cooked and mushy.
  • Turn off the flame and let it cool down.
  • Grind this mixture to a smooth paste by adding little water.
  • Method to make Gravy
  • In the same kadai,add oil and saute the masala paste for 1-2 minutes.
  • Add turmeric powder, pepper powder, garam masala powder and salt to taste.
  • Add the cooked lobia along with a cup of water and bring it to boil.
  • Simmer for 4-5 minutes or until the curry thickens.
  • Add coriander leaves,lime juice and switch off the flame.
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Hey, I'm Puja

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PUJA DARSHAN

Welcome to The Tastes of India. I am the architect of this blog and the sculptor of these tasty creations. I learnt cooking from my mom, who has a knack of adding a unique flavor of her own, to all her recipes. She taught me to experiment with flavor and that's what I do with all of my recipes.

I hope you enjoy these recipes and that you would try them at home. Do rate the recipes by using the Star Rating above on the recipe card.

You can read more about me here.

21 thoughts on “Tangy Lobia Curry – Tangy Black Eyed Bean Curry”

  1. Wow,This lobia curry looks incredible! I am a big fan of lobia curry, and you’ve made it awesomely scrumptious.. This is one of the excellent food for all age groups. Make you feel fully satisfied and an excellent source of fiber content.

    Reply
  2. Welcome to Yum Goggle! We are following you on FB and we hope you will follow us back. If you are on other platforms, please follow us so we may follow you back. We will try our best to tag you each time we promote your posts. Kelli at YG!

    Reply

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