Lobia Masala

🛒 Ingredients

• Black-eyed peas (Lobia) 125 g · 170 kcal
• Onion 38 g · 15 kcal
• Tomato 50 g · 9 kcal
• Ginger-Garlic Paste 8 g · 10 kcal
• Green Chili 1 g · 1 kcal
• Vegetable Oil 8 g · 68 kcal
• Cumin Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 2 kcal
• Red Chili Powder 1 g · 2 kcal
• Coriander Powder 1 g · 4 kcal
• Cumin Powder 1 g · 4 kcal
• Garam Masala 1 g · 2 kcal
• Fresh Cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Rinse black-eyed peas thoroughly and soak overnight, or for at least 4-6 hours. Drain the water and pressure cook the soaked peas with fresh water until tender but not mushy (about 2-3 whistles).
2. In a heavy-bottomed pan, heat vegetable oil. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown. Then, add ginger-garlic paste and green chili, cooking for another minute until fragrant.
4. Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for 30 seconds to a minute until aromatic, ensuring they don't burn.
5. Add chopped tomatoes and cook until they soften and the oil separates from the masala, mashing them occasionally.
6. Add the cooked black-eyed peas along with a little of their cooking liquid (about 1/2 cup) to achieve desired consistency. Season with salt.
7. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Stir in garam masala.
8. Garnish with fresh cilantro and serve hot with rice, roti, or naan.