Lobia Masala Curry Recipe (Black Eyed Peas Curry)

by Aleezay Khan

Whether you’re a home cook or an adventurous food enthusiast, this recipe guarantees a culinary journey that’s both enjoyable and rewarding.

Ingredients used in lobia masala curry recipe

These are the ingredients used in preparation of Lobia Masala Curry recipe:

1. Black-eyed Peas (Lobia) – 1 cup, soaked overnight to ensure they cook perfectly.
2. Tomatoes – 2 large, finely chopped, lending a tangy and vibrant base to the curry.
3. Onion – 1 large, finely chopped, adding a subtle sweetness and depth.
4. Garlic Paste – 1 tsp, for that essential punch of flavor.
5. Ginger Paste – 1 tsp, adding warmth and zest.
6. Green Chilies – 2, finely chopped, for a kick of heat.
7. Cumin Seeds – 1 tsp, to bring a nutty, peppery flavor.
8. Turmeric Powder – ½ tsp, for color and its earthy essence.
9. Coriander Powder – 1 tsp, offering a citrusy, sweet undertone.
10. Garam Masala – ½ tsp, for the final aromatic flourish.
11. Salt – to taste, balancing and enhancing all the flavors.
12. Oil – 2 tbsp, for sautéing and bringing the curry together.
13. Fresh Coriander – for garnish, adding freshness and a pop of color.

Cooking Tools required for lobia masala curry recipe

To make this cozy Lobia Masala Curry, having the right tools is key, Let me tell you what you need:

1. Pressure Cooker – An essential for cooking black-eyed peas quickly while retaining their texture and flavor.
2. Frying Pan or Skillet – Ideal for sautéing onions, tomatoes, and spices, ensuring even cooking and maximum flavor infusion.
3. Wooden Spoon – Perfect for stirring your curry, ensuring that nothing sticks and burns at the bottom.
4. Measuring Cups and Spoons – Accuracy matters in cooking to balance flavors perfectly, making these tools indispensable.
5. Blender (optional) – If you prefer a smoother gravy, a quick whizz of the tomato-onion mixture can make a big difference.

How to make lobia masala curry recipe: Step by step process;

Follow these steps to create Lobia Masala Curry recipe to hit at any meal:

1. Prepare the Black-eyed Peas: Start by rinsing 1 cup of soaked black-eyed peas. Then, in a pressure cooker, add the peas with 3 cups of water and a pinch of salt. Cook for about 3-4 whistles or until they are tender but hold their shape.
2. Sauté the Aromatics: Heat 2 tablespoons of oil in a large frying pan. Add 1 teaspoon of cumin seeds and let them sizzle. Then, add 1 finely chopped large onion and sauté until golden brown.
3. Add Ginger-Garlic Paste: Stir in 1 teaspoon each of ginger and garlic paste to the onions, cooking until the raw smell disappears, about 1 minute.
4. Tomato and Spices: Add 2 finely chopped large tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, and 2 finely chopped green chilies. Cook until the tomatoes are soft and the oil starts to separate.
5. Combine Peas and Masala: Add the cooked black-eyed peas to the tomato mixture, including the cooking water. If needed, add more water to achieve your desired consistency.
6. Simmer to Perfection: Season with salt to taste and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld together beautifully.
7. Final Touch: Finish off by adding ½ teaspoon of garam masala and a handful of chopped fresh coriander. Give it a good stir and let it cook for another minute.
8. Serve Warm: Your Lobia Masala Curry is ready to be served. Enjoy it with steamed rice or your favorite bread for a wholesome meal.

Expert tip

To enhance the depth of flavor in your Lobia Masala Curry, consider dry roasting the spices before adding them to the dish. This simple step can dramatically elevate the taste by unlocking the essential oils in the spices, leading to a more aromatic and flavorful curry. It’s a technique often used by professional chefs to add complexity to the dish without additional ingredients. This approach solves the common problem of curries tasting flat or one-dimensional, ensuring your Lobia Masala Curry is rich, layered, and satisfying every time.

Serving tip

Pairing the right sides with your Lobia Masala Curry transform a simple meal into an extraordinary dining experience:

1. Basmati Rice: Fluffy and fragrant, it’s the ideal canvas for the rich flavors of the curry.
2. Naan Bread: Soft and pillowy, perfect for scooping up the delicious sauce.
3. Roti: A whole wheat alternative for those seeking a healthier option, yet equally delicious.
4. Raita: A cooling yogurt-based side to balance the warmth of the spices.
5. Achar (Pickle): A tangy and spicy addition that adds an extra kick to each bite.

Check more daal recipes

Chana Dal Fry Recipe
Bhuna Chana Masala Recipe
Mash Ki Daal Recipe
Chicken Chana Daal Recipe

Storage instructions

Ensure your Lobia Masala Curry remains delicious for days is easy with these simple steps:

To Store:

Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days, ensuring freshness and preventing spoilage.

To Reheat:

When you’re ready to enjoy your curry again, reheat it gently on the stove over medium heat, stirring occasionally. If the curry seems too thick, add a little water to achieve the desired consistency. Alternatively, you can microwave it in a microwave-safe container, covered, stirring at intervals to ensure even heating.

Conclusion

Wrapping up this culinary journey through the aromatic lanes of Pakistani cuisine with this Lobia Masala Curry recipe promises not just a meal but an unforgettable experience. It’s , flavorful, and brings a touch of traditional warmth to your table. Perfect for any day of the week, this curry is sure to win hearts and tantalize taste buds, making every bite a tasteful adventure. So, gather your ingredients and let’s embark on a flavorful journey together.

When you do, don’t forget to share your culinary adventure with me! I’d love to hear how it turned out for you.

Frequently asked questions

What is Lobia?

Lobia, also known as black-eyed peas or cowpeas, is a type of legume that is widely used in various cuisines around the world. It is known for its distinctive flavor and is a rich source of protein, making it a popular choice for vegetarian and vegan dishes.

How long does it take to cook Lobia Masala Curry?

The total cooking time for Lobia Masala Curry can vary depending on whether you use pre-soaked lobia or not. If you soak the lobia overnight, the cooking time will be approximately 30-40 minutes. Without soaking, it may take a bit longer, around 1 to 1.5 hours, as the lobia needs more time to become tender.

Can I make Lobia Masala Curry without soaking the lobia first?

Yes, you can make Lobia Masala Curry without soaking the lobia first, but it will increase the cooking time significantly. Using a pressure cooker can reduce the cooking time for unsoaked lobia.

 

Lobia Masala Curry Recipe (Black Eyed Pease Curry)

Indulge in the rich flavors of Lobia Masala Curry, a Pakistani delight. Easy, aromatic & deliciously vegan. Perfect for a cozy meal. Share your experience.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Main Course

Servings 4 People

Ingredients

  

• Black-eyed Peas Lobia - 1 cup, soaked overnight to ensure they cook perfectly.
• Tomatoes - 2 large finely chopped, lending a tangy and vibrant base to the curry.
• Onion - 1 large finely chopped, adding a subtle sweetness and depth.
• Garlic Paste - 1 tsp for that essential punch of flavor.
• Ginger Paste - 1 tsp adding warmth and zest.
• Green Chilies - 2 finely chopped, for a kick of heat.
• Cumin Seeds - 1 tsp to bring a nutty, peppery flavor.
• Turmeric Powder - ½ tsp for color and its earthy essence.
• Coriander Powder - 1 tsp offering a citrusy, sweet undertone.
• Garam Masala - ½ tsp for the final aromatic flourish.
• Salt - to taste balancing and enhancing all the flavors.
• Oil - 2 tbsp for sautéing and bringing the curry together.
• Fresh Coriander - for garnish adding freshness and a pop of color.

Instructions

 

• Prep the Black-eyed Peas: Start by rinsing 1 cup of soaked black-eyed peas. Then, in a pressure cooker, add the peas with 3 cups of water and a pinch of salt. Cook for about 3-4 whistles or until they are tender but hold their shape.
• Sauté the Aromatics: Heat 2 tablespoons of oil in a large frying pan. Add 1 teaspoon of cumin seeds and let them sizzle. Then, add 1 finely chopped large onion and sauté until golden brown.
• Add Ginger-Garlic Paste: Stir in 1 teaspoon each of ginger and garlic paste to the onions, cooking until the raw smell disappears, about 1 minute.
• Tomato and Spices: Add 2 finely chopped large tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, and 2 finely chopped green chilies. Cook until the tomatoes are soft and the oil starts to separate.
• Combine Peas and Masala: Add the cooked black-eyed peas to the tomato mixture, including the cooking water. If needed, add more water to achieve your desired consistency.
• Simmer to Perfection: Season with salt to taste and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld together beautifully.
• Final Touch: Finish off by adding ½ teaspoon of garam masala and a handful of chopped fresh coriander. Give it a good stir and let it cook for another minute.
• Serve Warm: Your Lobia Masala Curry is ready to be served. Enjoy it with steamed rice or your favorite bread for a wholesome meal.

Notes

To enhance the depth of flavor in your Lobia Masala Curry, consider dry roasting the spices before adding them to the dish. This simple step can dramatically elevate the taste by unlocking the essential oils in the spices, leading to a more aromatic and flavorful curry. It's a technique often used by professional chefs to add complexity to the dish without additional ingredients. This approach solves the common problem of curries tasting flat or one-dimensional, ensuring your Lobia Masala Curry is rich, layered, and satisfying every time.