Punjabi Lobia Masala Recipe – Black-Eyed Beans Curry Recipe
Punjabi Lobia Masala is a nutritious and flavorful Indian curry made with black-eyed beans, aromatic spices, and rich masala. Lobia (black-eyed beans) is packed with protein, fiber, and essential nutrients, making it a perfect choice for vegetarians and health-conscious individuals. This dish is especially beneficial for heart health, diabetes management, and even during pregnancy due to its high folate and potassium content. With a mild flavor on its own, black-eyed beans absorb the spices beautifully in this dish.
Pair Punjabi Lobia Masala with soft rotis or steamed rice for a comforting dinner. Here’s the detailed recipe:
Recipe Details
| Cuisine | Indian |
|---|---|
| Course | Dinner |
| Diet | Vegetarian |
| Prep Time | 320 minutes |
| Cook Time | 30 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Black-eyed beans (Lobia) | 1 cup |
| Onions (finely chopped) | 2 medium |
| Tomatoes | 2 medium |
| 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 | ½ teaspoon |
| Cumin powder | 2 teaspoons |
| Coriander powder | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Kasuri methi (dried fenugreek leaves) | 1 tablespoon |
| Ginger (julienned, for garnish) | 1 inch |
| Ghee (clarified butter) | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbohydrates | 28 g |
| Fiber | 7 g |
| Fat | 4 g |
| Potassium | 420 mg |
| Sodium | 310 mg |
Instructions
| Step | Instructions |
|---|---|
| 1 | Rinse the black-eyed beans (lobia) thoroughly under running water and soak them in water for 4-5 hours. |
| 2 | Once soaked, drain the water and pressure cook the beans with fresh water until soft, typically for 2 whistles. Set aside along with the cooking water. |
| 3 | Make a puree of the tomatoes and keep it aside. |
| 4 | Heat ghee in a pan over medium heat. Add cinnamon stick, bay leaf, and cloves. Let them sizzle for a few seconds until aromatic. |
| 5 | Add cumin seeds and let them crackle. Next, add the ginger-garlic paste and sauté until the raw aroma disappears. |
| 6 | Add the finely chopped onions and cook until they turn golden brown. |
| 7 | Add the green chili and tomato puree. Stir well and let it simmer for 3 minutes. |
| 8 | Add red chili powder, turmeric powder, cumin powder, and coriander powder. Stir and cook the mixture until the oil separates from the masala. |
| 9 | Add the cooked black-eyed beans along with the water used for cooking. Mix everything thoroughly and let it simmer for 5 minutes. |
| 10 | Lightly mash a few beans with the back of a spoon to make the gravy thicker and more flavorful. |
| 11 | Crush the kasuri methi between your palms and add it to the curry along with the garam masala powder. Mix well and cook for another minute. |
| 12 | Turn off the heat and garnish the curry with julienned ginger. |
| 13 | Serve the Punjabi Lobia Masala hot with soft rotis or steamed rice. Enjoy! |
Tips for Best Results
- Soaking: Always soak the lobia for at least 4 hours to ensure they cook evenly and quickly.
- Consistency: Adjust the water quantity as per your preference for thick or thin curry.
- Flavor Boost: For a richer flavor, you can replace ghee with butter or add a dollop of cream at the end.
- Freshness: Use fresh spices for a more aromatic and flavorful curry.
Punjabi Lobia Masala is a simple yet hearty dish that offers a balance of nutrition and taste. Perfect for weeknight dinners, this curry is sure to become a family favorite. Try it today and experience the magic of Punjabi flavors!
