Lobia chawal (black-eyed pea curry with rice)
Lobia (black-eyed peas) cooked soft and creamy in a Punjabi onion-tomato masala and eaten with rice, just like rajma chawal – a whole-pulse dinner that takes turns with rajma and chole. Soak the dried lobia overnight; Jain homes make it without onion, garlic and ginger and with more tomato.
- 55 minTime
- 35 minHands-on
- 4Portions
- 18 gprotein per portion
- 570kcal per portion
Ingredients for 4 portions
- 200 gLobia (black-eyed peas), soaked overnight
- 2Onions, finely chopped
- 3Tomatoes, puréed
- 2Green chillies, finely chopped
- 3 tbspRefined oil
- 1 tspCumin, seeds
- 1Bay leaf
- 1 mlHing (asafoetida)
- 1 tbspGinger-garlic paste
- 3 mlTurmeric
- 1 tspRed chilli powder
- 2 tspCoriander powder
- to tasteSalt
- ≈ 600 mlWater
- 1 tspGaram masala
- 10 gCoriander leaves, chopped
On the side
- 300 gRice, basmati
- ≈ 600 mlWater, for the rice
Method
- Finely chop the onions and green chillies and purée the tomatoes.
- Heat the oil in a pressure cooker, add the cumin seeds, bay leaf and hing, then the onions, and fry until golden brown, about 8 minutes.
- Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomatoes, turmeric, chilli powder, coriander powder and salt and cook until the masala is thick and the oil separates, about 7 minutes.
- Drain the lobia and add it with the water. Stir and close the cooker.
- Pressure-cook on medium for 4 whistles, about 15 minutes, and let the pressure drop by itself.
- Wash the rice, put it in a pan with the water and a pinch of salt and bring to the boil.
- Cover and cook on the lowest heat for 15 minutes, until the water is absorbed. Keep it covered.
- Open the cooker and mash a few lobia against the side to thicken the gravy. Add the garam masala and simmer for 5 minutes, stirring now and then.
- Sprinkle with coriander leaves and serve with the rice.
