Mangalorean Style Lobia Gassi Recipe – Black Eyed Peas in Coconut Curry
The Mangalorean Style Lobia Gassi is a rich and flavorful dish hailing from the coastal region of India. Known for its aromatic spices and coconut-based gravy, this curry is made with black-eyed peas (lobia), making it both hearty and wholesome. The curry is perfectly balanced with the subtle heat of dry red chilies, the tanginess of tamarind, and the richness of coconut milk. When paired with soft, delicate Mangalorean Neer Dosa, this dish transforms into a delightful lunch or dinner option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shallots | 1 cup |
| Cloves (Laung) – garlic | 2 cloves |
| Fresh coconut – grated | 1/2 cup |
| Dry Red Chillies | 4 pieces |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Methi Seeds (Fenugreek) | 1 tablespoon |
| Whole Black Peppercorns | 1 tablespoon |
| Curry Leaves | 2 sprigs |
| Tamarind | 18 grams |
| Black Eyed Beans (Lobia) | 1 cup (soaked for 2 hours) |
| Coconut Milk | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 stick |
| Mustard Seeds | 1 teaspoon |
| Garlic – crushed | 2 cloves |
| Dry Red Chilli | 1 piece |
| Asafoetida (Hing) | 1 teaspoon |
| Sunflower Oil | For cooking |
| Salt | To taste |
Preparation Time
- Prep Time: 150 minutes
- Cook Time: 45 minutes
- Total Time: 195 minutes (includes soaking time)
Servings
- 4 servings
Cuisine
- Mangalorean
Course
- Lunch
Diet
- Vegetarian
Instructions
Step 1: Preparing the Spice Paste
- Begin by heating 1 teaspoon of ghee in a Kadai or a deep pan over medium heat.
- Add the coriander seeds, cumin seeds, dried red chilies, black peppercorns, and methi seeds. Roast each spice one by one until it becomes aromatic and releases its natural oils. Once roasted, remove the spices from the pan and set them aside to cool.
- In the same pan, add the sliced shallots and crushed garlic cloves. Roast them until the shallots turn golden brown and softened.
- Next, add the grated fresh coconut and tamarind ball to the pan. Continue to roast the coconut mixture until it turns golden brown.
- Once the roasted spices and coconut mixture have cooled down, transfer them into a blender. Add a little water and blend everything into a smooth paste. Set the paste aside.
Step 2: Cooking the Lobia Gassi
- Heat oil in a pressure cooker and add the freshly ground masala paste. Sauté the paste on medium heat until the oil begins to separate from the sides of the pan.
- Add the soaked black-eyed peas (lobia), turmeric powder, and salt. Mix everything well.
- Add approximately 1/2 cup of water to the cooker and close the lid. Let the beans cook for about 3 whistles. Once done, release the pressure and open the cooker.
- Pour in the coconut milk, stir well, and adjust the seasoning to taste. Let the curry simmer for a few more minutes to allow the flavors to meld together.
Step 3: Tempering
- In a separate small pan (Kadai), heat a little oil and add the mustard seeds. Once they start crackling, add the asafoetida (hing), curry leaves, crushed garlic cloves, and dry red chili.
- Allow the tempering to crackle for a few seconds, then pour it over the cooked Lobia Gassi.
- Give the curry a gentle stir, allowing the flavors to infuse.
Serving Suggestions
Serve the Mangalorean Style Lobia Gassi hot with Mangalorean Neer Dosa, chapati, or steamed rice for a traditional and comforting meal. The combination of tender black-eyed peas in a fragrant coconut curry with the soft Neer Dosa makes for a perfect Sunday lunch or dinner.
Tips & Variations
- For a richer flavor: You can substitute ghee for oil while roasting the spices for an extra depth of taste.
- **Adjusting the spice leve
