Lobia Curry Recipe | Black Eyed Peas Curry | Quick & Tasty Side Dish | Protein-Rich & Flavorful!

Rinse the soaked black-eyed peas thoroughly.

In a pressure cooker, add the soaked peas and enough water to cover them. Close the lid and put on weight. Pressure cook for 2-3 whistles.

Or in a pot, add the soaked peas and enough water to cover them. Bring to a boil.

Reduce the heat to a simmer and cook the peas until they are tender but not mushy, about 20-30 minutes.

Drain the cooked peas and set them aside.

In a skillet or pot, heat the oil over medium heat.

Add the cumin seeds and let them splutter.

Add the chopped onion and sauté until it becomes translucent.

Add the minced garlic, grated ginger, and green chili. Sauté for another minute until fragrant.

Add the turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices release their aroma.

Add the chopped tomato to the pot. Cook until it becomes soft and the oil starts to separate from the masala.

Add the cooked black-eyed peas to the pot. Mix well with the masala.

Add a little water to achieve your desired curry consistency. Allow the curry to simmer for 10-15 minutes, allowing the flavors to meld.

Sprinkle garam masala over the curry and mix gently.

Taste and adjust the seasoning, adding more salt or spices if needed.

Garnish the black-eyed peas curry with chopped cilantro (coriander leaves).

Serve hot with rice, naan, roti, or any other bread of your choice.

Equipment Needed

Spice Level:

Dietary