Punjabi Style Lobia Masala (Black Eyed Peas Masala) Recipe
Description:
Punjabi Style Lobia Masala is a hearty and flavorful dish made with black-eyed beans (lobia), perfect for a quick weekday meal. The recipe is full of aromatic spices, offering a warm, rich, and slightly tangy flavor, while the addition of milk makes it smooth and creamy. High in protein and fiber, this vegetarian dish is both satisfying and nutritious. Whether you are hosting guests for an impromptu dinner or preparing a weeknight meal for the family, this easy-to-make recipe is bound to impress.
Cuisine: Punjabi
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 2 cups (boiled) |
| Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Onion | 1, finely chopped |
| Green Chillies | 2, slit in the middle |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Salt | 1 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Garam Masala Powder | 1 tablespoon |
| Cumin Powder (Jeera) | 1/2 tablespoon |
| Sugar | 1/2 tablespoon |
| Tamarind Paste | 1/2 tablespoon |
| Homemade Tomato Puree | 1/2 cup |
| Milk | 1/2 cup |
Preparation Time:
120 minutes (includes soaking and boiling the beans)
Cooking Time:
45 minutes
Total Time:
2 hours 5 minutes
Instructions:
-
Prepare the Black Eyed Beans:
Begin by soaking the black-eyed beans (lobia) in water for 6–8 hours or overnight. Once soaked, drain the water and cook the beans until tender. This can be done in a pressure cooker or on the stovetop by boiling the beans in water until soft. -
Heat the Oil:
Heat 2 tablespoons of oil in a wok or kadai over medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and cinnamon stick. Sauté them for about 1 minute, allowing the spices to release their aroma. -
Sauté Onions and Green Chillies:
Add the finely chopped onion and slit green chillies to the wok. Stir and sauté for 3–4 minutes until the onions turn golden brown and soft. -
Add Ginger Garlic Paste:
Add 1 tablespoon of ginger garlic paste to the onions. Sauté the mixture until the raw aroma of the paste disappears and the oil begins to separate from the onions. -
Add Dry Spices:
Next, add the dry spices: turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder, and salt. Mix everything well, ensuring that the spices coat the onions and garlic paste. Add 1/2 tablespoon of sugar and tamarind paste to balance the flavors with a hint of sweetness and tanginess. -
Cook the Tomato Puree:
Pour in the homemade tomato puree and stir the mixture. Allow it to cook for about 5–7 minutes, or until the oil separates from the masala, indicating that the base has cooked thoroughly. -
Add the Cooked Lobia:
Once the tomato mixture is cooked, add the boiled black-eyed beans (lobia) to the wok. Stir well to combine the beans with the masala, and cook for another 2–3 minutes to allow the flavors to meld together. -
Add Milk and Simmer:
Pour in 1/2 cup of milk and stir gently. Let the curry simmer on low heat for about 5 minutes. This step adds creaminess and helps the spices blend into the beans. -
Serve:
Your Punjabi Style Lobia Masala is now ready to serve! Pair it with soft, fluffy Phulka (Indian flatbreads) or steamed rice for a comforting lunch or dinner. For a refreshing touch, you can also serve it alongside a Kachumber Salad.
Tips for Best Results:
- Beans Consistency: Make sure the black-eyed beans are cooked until tender but not mushy. You can control the cooking time to get the right texture.
- Tomato Puree: Homemade tomato puree adds a fresher taste and richer color to the dish, but store-bought puree can also be used in a pinch.
- Adjust Spice Levels: Adjust the red chilli powder and green chillies based on your heat preference. If you like it spicier, feel free to add more.
- Vegan Option: To make this dish vegan, simply substitute the milk with a non-dairy option like coconut milk or almond milk.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | 12g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 350mg |
| Potassium | 450mg |
| Calcium | 60mg |
| Iron | 3mg |
Serving Suggestions:
Punjabi Style Lobia Masala is best served with traditional Indian flatbreads like Phulka, Naan, or Paratha. It also pairs wonderfully with steamed rice or jeera rice for a comforting meal. For added freshness, you can accompany the dish with a Kachumber Salad or Raita to balance the richness of the curry. Whether you’re making it for a busy weeknight or serving it to guests, this dish is sure to be a crowd-pleaser.
