- 1 cup lobia or black eyed peas
- 2 tablespoon oil
- 1 medium onion sliced
- 1 teaspoon garlic paste
- 2 teaspoon coriander powder
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric
- Salt to taste
- 1 medium tomato chopped
- ½ cup coriander chopped
- 1 green chili sliced
- Wash and soak lobia or black eyed peas for 6 – 8 hours, or overnight.
- Heat oil. Add sliced onions, and cook till golden brown.
- Add garlic paste, followed by coriander powder, red chili powder, turmeric powder and salt.
- Stir and cook for a minute till the spices release their aroma.
- Add tomatoes, and cook for 4 – 5 minutes till they soften and oil starts releasing.
- Drain the soaked lobia, and add to the onion – tomato mixture.
- Stir together, add about 1 – 1 ½ cup water, and bring to a boil.
- Once the mixture comes to a boil, turn heat to low, and cook for about 30 – 40 minutes till the lobia / black eyed peas are tender. The water will have evaporated, and you will be left with a thick gravy. Adjust the water content based on how gravy is preferred.
- Add coriander, and green chilies. Cook for a minute or so, and then serve hot.
Pressure Cooker Method:
- Soak lobia for an hour.
- Add oil in the pressure cooker. If using an electric pressure cooker, use the saute/sear high temp setting, and let the onions cook. If using a Desi pressure cooker, keep heat to medium.
- Turn setting to saute/sear low temp, and then add spices, tomatoes and the lobia. If using a Desi pressure cooker, turn heat to low. Let the tomatoes soften, and then add lobia along with a cup of water.
- Close the lid, and pressure cook on the beans/lentils setting. I pressure cooked for 20 minutes, but settings will differ from model to model. Let the pressure release, and open the cooker carefully based on settings. Add coriander, and green chilies, and serve hot.