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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.
For 4 servings
Prepare and Cook the Black-Eyed Peas
Prepare the Masala Base (Tadka)
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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.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 266.97 calories per serving with 12.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté Aromatics and Spices
Combine and Simmer the Curry
Garnish and Serve
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew cream at the end of cooking.
For a Sattvic version, omit the onions and garlic. Increase the amount of asafoetida slightly and use more tomatoes and ginger for the base.
Use the 'Sauté' mode for making the masala (steps 2 & 3). Then add the soaked peas and water, and pressure cook on 'High' for 10-12 minutes.
Add diced potatoes, carrots, or bell peppers along with the tomatoes to make the curry more wholesome.
Black-eyed peas are rich in protein, which is essential for muscle repair, cell growth, and overall body function, making this dish a great choice for vegetarians and vegans.
The high fiber content from the peas and vegetables aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This curry is low in saturated fat and cholesterol. The fiber and potassium in black-eyed peas can help manage blood pressure and reduce the risk of heart disease.
Lobia Masala provides important minerals like iron, which is crucial for preventing anemia, and folate, which is vital for cell growth and metabolism.
One serving of Lobia Masala (approximately 1 cup or 285g) contains around 320-360 calories, depending on the amount of ghee or oil used.
Yes, Lobia Masala is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. It's naturally gluten-free and can be made vegan by using oil instead of ghee.
Absolutely. You can cook the soaked black-eyed peas in a pot on the stovetop. It will take longer, about 60-90 minutes, until the peas are tender. Ensure you have enough water to keep them submerged.
Yes, you can. Use one 15-ounce can of black-eyed peas. Drain and rinse them well before adding to the prepared masala in step 4. You will need to add about 1 to 1.5 cups of water or vegetable broth and simmer for 10-15 minutes.
Lobia Masala stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day. It can also be frozen for up to 2 months.