Lobia Curry

1. 1
   prep

   Soak the black-eyed peas.

   Rinse the dried lobia thoroughly and soak in plenty of water overnight, or for at least 8 hours. Drain the soaking water before cooking.

   TIPSoaking reduces cooking time and makes the legumes easier to digest.
2. 2
   pressure cook · ~15 min

   Pressure cook the lobia.

   1.Transfer the soaked and drained lobia to a pressure cooker.

   2.Add 2 cups water and 0.5 tsp salt.

   3.Close the lid and cook on medium-high heat for 3 to 4 whistles.

   4.Let the pressure release naturally, then open the lid.

   TIPThe beans should be tender and easily mashable between your fingers, but still hold their shape.
3. 3
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat 2 tbsp oil in a heavy-bottomed pot over medium heat.

   2.Add 1 tsp cumin seeds and let them crackle and turn golden, about 30 seconds.

   TIPMake sure the oil is hot enough before adding cumin — a few seconds of contact should start the crackle.
4. 4
   saute · ~15 min

   Build the onion-tomato base.

   1.Add the chopped onions and sauté until deep golden brown, 8 to 10 minutes.

   2.Stir in the chopped ginger, garlic, and slit green chilies. Cook until the raw aroma fades, about 1 minute.

   3.Pour in the fresh tomato puree. Cook, stirring often, until the mixture thickens and oil separates at the edges, 5 to 6 minutes.

   TIPBe patient with the onions — deep browning is what gives the curry its rich color and sweetness.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add turmeric powder, red chili powder, coriander powder, and cumin powder to the pot.

   3.Sauté the spices, stirring continuously, until they smell fragrant and toasted, about 45 seconds.

   TIPKeep the heat low — dry spice powders can scorch in seconds and turn bitter.
6. 6
   simmer · ~20 min

   Combine and simmer the curry.

   1.Gently stir the cooked lobia along with its cooking liquid into the onion-tomato base.

   2.Add 1.5 cups of water. Stir well and bring to a gentle boil.

   3.Cover partially and let it simmer on low heat for 15 to 20 minutes, stirring once or twice. The gravy should thicken slightly and the beans should be creamy inside.

   TIPMash a few beans against the side of the pot with the back of your ladle to naturally thicken the gravy.
7. 7
   mix · ~2 min

   Finish with garam masala.

   Sprinkle the garam masala over the curry and give it a final gentle stir. Simmer for 2 more minutes so the fragrance opens up.

   TIPAdding garam masala at the very end preserves its aromatic punch.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   Ladle into bowls and scatter generously with chopped coriander leaves. Serve hot with steamed rice or roti.

Cuisines we love