Authentic Punjabi Lobia Masala | Flavorful & Protein-Packed Recipe!

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas offer similar protein content and texture.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being healthier.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños maintain heat while being slightly milder.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

Soak and drain black-eyed peas.

Add black-eyed peas to a pressure cooker with salt and water.

Add turmeric, cinnamon, black cardamom, and bay leaf to the pressure cooker.

Cook on high pressure for about 5 minutes.

In a blender, puree ginger, onions, and garlic with a touch of water.

In another blender, puree tomatoes.

Heat olive oil in a pan or wok until hot.

Add cumin seeds and Hing to the hot oil and toast until fragrant and the cumin seeds are light reddish brown.

Add the onion paste to the pan and cook down to develop flavors, adding ground coriander and turmeric.

Cook until the mixture is light and fluffy with oil releasing from the sides.

Add the pureed tomatoes and red chili powder to the mixture and cook until light and fluffy with oil releasing from the sides.

If the mixture starts to burn, add a splash of water and continue cooking.

Once the black-eyed peas are done, pour them along with their cooking water into the masala mixture.

Finish with dried mango powder and garam masala, mixing well.

Cover and simmer gently for flavors to meld together.

Taste for seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens