Vegan Lobia Curry

1. 1

   Soak and pressure cook the black-eyed peas

   • Soak the black-eyed peas in water for at least 4 hours or overnight
   • Drain the soaking water and transfer beans to a pressure cooker with fresh water
   • Cook for 4 whistles until the beans are tender but hold their shape

   TIPIf you forget to soak, use hot water and soak for 1 hour to speed up the process.
2. 2

   Sauté the aromatics and spices

   • Heat oil in a pan and splutter the cumin seeds
   • Add chopped onions and ginger-garlic paste, sautéing until golden brown
   • Stir in the tomatoes, turmeric, coriander powder, and garam masala for 6 minutes
3. 3

   Combine the ingredients and simmer the curry

   Add the cooked black-eyed peas along with their cooking liquid to the sautéed masala base. Stir well to combine, season with salt, and let the curry simmer on low heat to allow the flavors to meld together and the gravy to thicken.

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