Lobia Curry

1. 1

   Soak the black-eyed peas

   Place the dried lobia in a bowl with enough water to cover them and let them soak for at least one hour before draining thoroughly.

   TIPSoaking for longer or overnight improves digestibility and reduces cooking time.
2. 2

   Pressure-cook the beans until tender

   • Transfer the soaked and drained beans to a pressure cooker.
   • Add water and a pinch of turmeric.
   • Secure the lid and cook for 18 minutes until the beans are soft but hold their shape.
3. 3

   Prepare the aromatic onion-tomato base

   • Heat oil in a pan and allow cumin seeds to splutter.
   • Sauté chopped onions for 4 minutes until translucent and lightly browned.
   • Stir in ginger garlic paste for 1 minute until the raw smell disappears.
   • Add tomatoes and cook for 4 minutes until they soften and break down.

   TIPEnsure the onions are well-browned for a deeper, more authentic Punjabi flavor.
4. 4

   Simmer the curry and garnish

   Stir in the red chili powder, salt, and cooked beans. Simmer the mixture for 5 minutes to allow the flavors to meld, then finish by stirring in garam masala and fresh cilantro.

   TIPMash a few beans against the side of the pot to naturally thicken the gravy.

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