Punjabi Black Eyed Beans Curry (Lobiya Masala) Recipe

Punjabi Style Black Eyed Beans Curry (Punjabi Lobiya Masala)

This Punjabi Style Black Eyed Beans Curry is a flavorful, aromatic dish perfect for a cozy dinner. The rich blend of spices and the hearty texture of black-eyed beans make this curry a must-try for those who enjoy authentic Indian cuisine. Packed with aromatic ingredients, this curry is a comforting meal when paired with rice or roti (Indian flatbread). Whether you’re preparing a simple weeknight meal or impressing guests at a gathering, this dish is sure to hit the spot.

Ingredients

Ingredient	Quantity	Translation
Black Eyed Beans (Lobiya)	1 cup	Cowpea
Onions, finely chopped	2
Tomatoes	2
Green Chili, chopped	1
Ginger-Garlic Paste	1 tablespoon
Cumin Seeds	1 teaspoon
Cinnamon Stick	1 inch
Bay Leaf	1
Cloves	3
Red Chili Powder	1 teaspoon
Turmeric Powder	1/2 teaspoon
Cumin Powder	2 teaspoons
Coriander Powder	2 teaspoons
Garam Masala Powder	1 teaspoon
Kasuri Methi (Dried Fenugreek Leaves)	1 tablespoon
Ginger (for garnish)	1 inch
Ghee (Clarified Butter)	1 tablespoon
Salt	To taste

Preparation Time

• Soaking Time: 4-5 hours
• Cooking Time: 30 minutes
• Total Time: 350 minutes (including soaking time)

Serving Size

• Serves: 4 people

Cuisine

• Indian

Diet

• Vegetarian

Course

• Dinner

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Instructions

1. Prepare the Black Eyed Beans:

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   • Start by rinsing the black-eyed beans (Lobiya) thoroughly and soaking them in water for 4-5 hours. This soaking process softens the beans, making them easier to cook.
   • Once soaked, cook the beans in a pressure cooker for about 2 whistles, ensuring they are tender. Set the beans aside.

2. Prepare the Tomato Puree:

   • Blend the tomatoes to create a smooth puree. Keep this aside for later use.

3. Cook the Spices:

   • In a large pan or wok, heat the ghee over medium heat. Once the ghee is hot, add cinnamon, cloves, and bay leaf. Let them sizzle for a few seconds to release their aroma.
   • Add the cumin seeds and allow them to crackle, which should take about 20-30 seconds.
   • Stir in the ginger-garlic paste and let it cook until fragrant, about 1 minute.

4. Sauté Onions:

   • Add the chopped onions and sauté them on medium heat until they turn golden brown. This step is essential as it enhances the flavor base for the curry.

5. Add Green Chili and Tomato Puree:

   • Stir in the green chili and the tomato puree. Allow the mixture to simmer for 3 minutes, ensuring the flavors meld together.

6. Add Ground Spices:

   • Sprinkle in the red chili powder, turmeric powder, cumin powder, and coriander powder. Mix well and let the spices cook for another 2-3 minutes, stirring occasionally, until the ghee starts to separate from the masala.

7. Simmer with Black Eyed Beans:

   • Now, add the cooked black-eyed beans along with the water in which they were cooked. Stir everything together, and allow it to simmer on low heat for about 5 minutes, letting the flavors blend.
   • If you prefer a thicker gravy, lightly smash some of the beans with the back of your spoon to release more starch, thickening the curry.

8. Add Kasuri Methi and Garam Masala:

   • Crush the Kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the curry. Add garam masala powder as well. Mix well and let everything cook for another 2 minutes.

9. Final Garnish:

   • Turn off the heat and garnish the curry with freshly chopped ginger for a burst of flavor.

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Serving Suggestions

Serve this Punjabi Style Black Eyed Beans Curry hot with freshly made phulka (Indian flatbread) or steamed rice. The richness of the curry, combined with the spices and tender black-eyed beans, pairs perfectly with a side of cool yogurt or a crisp salad for added texture and freshness.

This dish is a delightful addition to any vegetarian meal, offering a perfect balance of flavors with the aromatic spices and hearty beans. Whether for a weeknight dinner or a special occasion, this curry is sure to please your taste buds.

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Nutritional Information (Per Serving)

Nutrient	Value
Calories	180-220 kcal
Protein	7-9 g
Carbohydrates	30-35 g
Fat	6-8 g
Fiber	6-8 g
Sodium	200-300 mg

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This Punjabi Style Black Eyed Beans Curry is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. The aromatic spices and the richness of the ghee give this curry its authentic Punjabi taste, while the black-eyed beans add a hearty and nutritious element. With minimal effort, you can create a dish that’s sure to impress your family and friends!