LOBIA MASALA - BLACK EYED PEAS MASALA

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas are high in protein and fiber, while pinto beans are often less expensive.

cooking oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier; canola is a budget-friendly option.

Rinse 2 cups of black-eyed peas and soak them in water for about 30 minutes to 1 hour.

Boil the soaked black-eyed peas in plain water without salt for 30-35 minutes until well cooked, or use a pressure cooker for about 6 minutes.

Chop 1 small onion and 1 medium tomato.

In a pot, heat oil and add the finely chopped onion; fry until translucent.

Add chopped tomato and cook until soft, mashing the chunks with a spoon to dissolve them.

Stir in 3/4 teaspoon salt, 10-12 whole black peppercorns (optional), 1 teaspoon coriander powder, 1/2 to 1 teaspoon cumin seeds, and 3/4 teaspoon red chili powder; mix well.

Add 1 1/2 teaspoons garlic paste and 1 1/2 teaspoons garam masala powder; mix thoroughly.

Add the boiled black-eyed peas and stir to combine.

Cover and cook for another 10 to 15 minutes on medium heat, checking the moisture level and stirring occasionally to thicken the gravy if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary