A hearty and flavorful Punjabi curry made with black-eyed peas simmered in a savory onion-tomato gravy. This wholesome dish is packed with protein and pairs perfectly with rice or roti for a satisfying meal.
Prep15 min
Cook40 min
Soak240 min
Servings4
Serving size: 1 cup
267cal
13gprotein
40gcarbs
Ingredients
1 cup Black Eyed Peas (dried, soaked for at least 4 hours or overnight)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Lobia Masala, Steamed Basmati Rice and Kachumber Salad
Protein-packed Lobia Masala with fluffy rice & tangy Kachumber. A fiber-rich, perfectly spiced homestyle meal!
This north_indian dish is perfect for dinner. With 576.6800000000001 calories and 19.27g of protein per serving, it's a low-fat option for your meal plan.
8gfat
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (divided, or to taste)
3 cup Water (for pressure cooking)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Black-Eyed Peas
Rinse 1 cup of dried black-eyed peas thoroughly. Soak them in 3-4 cups of water for at least 4 hours, or preferably overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
Pressure cook on medium-high heat for 4-5 whistles (about 15-20 minutes) until the peas are soft but not mushy.
Allow the pressure to release naturally. Do not discard the cooking liquid, as it's full of flavor.
2
Prepare the Masala Base (Tadka)
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
Add 1/4 teaspoon of asafoetida and sauté for a few seconds.
Add the 2 finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown. This step is key to a flavorful gravy.
3
Sauté Aromatics and Spices
Add 1.5 tablespoons of ginger-garlic paste and the 2 slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the puree of 3 medium tomatoes. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating at the edges.
Reduce the heat and add the powdered spices: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for another minute until fragrant.
4
Combine and Simmer the Curry
Carefully pour the cooked black-eyed peas along with their cooking liquid into the masala.
Add the remaining 3/4 teaspoon of salt, 3/4 teaspoon of garam masala, and 1 teaspoon of crushed kasuri methi. Stir everything to combine.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
For a thicker gravy, gently mash a few peas against the side of the pan with the back of your spoon.
5
Garnish and Serve
Turn off the heat. Stir in 3 tablespoons of freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
