Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)
Indulging in the rich and comforting flavors of Indian cuisine is a delightful experience, and when it comes to vegetarian options, the Punjabi Lobia Masala stands out as a delicious and hearty dish. This curry, made with black-eyed beans (lobia), is not just nutritious but also bursting with spices that tantalize the palate. Perfect for a weeknight dinner, it pairs beautifully with phulkas or steamed rice, bringing the warmth of Punjabi kitchens right to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup |
| Onions (finely chopped) | 2 |
| Tomatoes | 2 |
| Green Chilli (slit) | 1 |
| Ginger (made into paste) | ½ tablespoon |
| Garlic (made into paste) | ½ tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay Leaves (Tej Patta) | 1 |
| Cloves (Laung) | 3 |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Cumin Powder (Jeera) | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Ginger (cut into juliennes for garnish) | 1 inch |
| Ghee | 1 tablespoon |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 8g |
| Carbohydrates | 30g |
| Dietary Fiber | 7g |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Sodium | 320mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
To embark on making the Punjabi Lobia Masala, start by washing and soaking the black-eyed beans (lobia) in water for about 4 to 5 hours. This soaking process not only helps in softening the beans but also reduces cooking time significantly. Once soaked, drain the beans and transfer them to a pressure cooker, adding enough water to cover them. Pressure cook the beans for about 2 whistles, then set them aside, allowing the steam to release naturally.
While the beans are cooking, prepare a smooth puree of the tomatoes using a hand blender. This puree will serve as the base of our curry, infusing it with rich flavors and vibrant color.
Now, it’s time to start cooking! In a wok, heat the ghee over medium flame. Add the cinnamon stick, cloves, and bay leaves to the hot ghee, allowing them to release their aromatic essence. This process creates a fragrant base that will enhance the overall flavor profile of the dish.
Next, introduce the cumin seeds to the wok. Watch as they crackle and pop, filling your kitchen with a delightful aroma. After a few seconds, add the ginger-garlic paste, cooking it until the raw smell dissipates—this should take about a minute.
Once the ginger-garlic mixture is fragrant, add the finely chopped onions to the wok. Sauté them until they turn light brown, stirring occasionally to ensure even cooking. This step is crucial, as the caramelization of onions adds depth and sweetness to the dish.
Now, it’s time to add the slit green chili and the prepared tomato puree. Allow this mixture to simmer for about 3 minutes, letting the flavors meld together beautifully. After simmering, sprinkle in the red chili powder, turmeric powder, and cumin powder. Mix everything well and let the spices cook until the ghee begins to separate from the mixture—a sign that the masala is well-cooked.
Once the masala is ready, gently fold in the cooked lobia along with the water in which they were boiled. This not only adds moisture to the curry but also enhances the flavors. Allow the curry to simmer for another 5 minutes, and for a creamier texture, gently smash a few lobia with the back of a spoon.
To finish off the dish, slightly crush the kasuri methi between your palms before adding it to the curry. This technique releases its essential oils, amplifying its flavor. Stir in the garam masala and mix thoroughly.
With everything combined and cooked to perfection, switch off the flame and garnish your Punjabi Lobia Masala with julienned ginger for an added touch of freshness.
Serving Suggestions
Serve this delightful Punjabi Lobia Masala hot, paired with soft phulkas or steamed rice, and relish the warm and inviting flavors that make this dish a beloved staple in many Indian households. This curry not only satisfies hunger but also embodies the essence of Punjabi cooking—rich, robust, and deeply satisfying. Enjoy your culinary adventure into the heart of India with this wholesome and delectable recipe!
