Black Eyed Peas Curry | Lobia Masala

Black Eyed Peas Curry | Lobia Masala | Chawli Masala Recipe | How to make Black Eyed Beans Curry in Pressure Cooker with video and step by step instructions

Black Eyed Peas Curry | Lobia Masala | Chawli Masala Recipe is flavorful, buttery and earthy dish. It is delicious and  healthy made with a tomato-base and a few basic spices.

Chawli, lobia, black-eyed peas or cowpeas are a type of white beans that are used in cuisines all over the world. It is a kidney shaped legume with a black eye. These peas have originated from West Africa and then found their way to other countries through trade routes and people. Now this crop is cultivated throughout the world.

Black eyed peas are extremely drought tolerant so can be grown in hot regions without much water hassles . The crop is relatively free of pests and diseases. This is a nitrogen fixing legume so it greatly enriches the soil and keeps it fertile.

Black Eye Peas Symbolize wealth and prosperity

There is a long held tradition in the Southern United States to eat black eyed peas on New Year Eve & New Year for good luck. The more black-eyed peas you eat , more the luck! Hoppin John is a popular meal that consists of black eyes peas, rice, collard greens , bacon or turkey.

More vegetarian curry dishes

Punjabi Chole Masala without premix powder

Rajasthan Gatte Ki Kadhi

Why to have Black Eyed Peas Curry

Hearty and filling

Quick and easy to make

Vegan and gluten free

Flavorful

Health benefits –  Low in fat and sodium. Good source of plant based protein and fiber. The high and soluble fiber content makes it a low glycemic food and ideal for diabetics. High in Potassium and iron. The dietary fiber in the beans also helps bring down the bad cholesterol. (Source–TimesFoodie)

Are Black Eyed Peas a Bean or Pea

Black Eyed Peas are actually not peas, but rather a variety of bean related to the cowpea and categorized as legumes. Black-eyed peas, botanically classified as Vigna unguiculata, are a type of legume with edible seeds and pods belonging to the Fabaceae or bean family. The beans received their name from their black spot on the skin’s surface and are a type of cowpea, one of the most cultivated beans in the world.

What is Lobia Masala

Black Eyed Peas/Beans are cooked in a flavorful puree of tomatoes, ginger, garlic. Indian spice powders such as turmeric, coriander, chili. As the beans soften and swell, they take up the flavors of the curry and get cooked to melt in the mouth buttery perfection. Mostly the gravy is onion-tomato based, but this version is without onions. It is vegan and gluten free.

Black eye peas in India are known various names such as –

Tamil – Karamani; Sindhi – chaunra, Chauran; Marathi – Chawli; Kannad – alsande kalu; In North of India – Rongi or lobia

Ingredients

For Measurements refer to the RECIPE CARD further below.

Black Eyed Peas – Soaking recommended to reduce cooking time . It gives a nice buttery texture to the black eyed peas.

Tomatoes – You may chop or blend tomatoes.

Green chilies – Chop them or blend them with tomatoes.

Garlic /Ginger – Grate them or blend them with tomatoes.

Dried Fenugreek leaves – Optional.

Spices – whole cumin seeds, turmeric powder, coriander powder, red chili powder, salt, garam masala powder

Oil

Water

Fresh Coriander leaves

How to make Black Eyed Peas Curry with step by step instructions

Soaking

Soak black eyed peas for 3-4 hours

Blending

Blend tomatoes, ginger,garlic and green chilies.

Cooking

Heat oil in a pressure cooker.

Add cumin seeds. Let them splutter.

To this add the tomato-ginger-garlic-green chili purée.

Let the liquids from purée evaporate.

Add the spices – turmeric powder, coriander powder, salt, chili powder. Sauté for a minute.

Add the soaked and drained black-eyed peas to the cooker.

Sauté for 2-3 minutes.

Finally add water.

Sprinkle some crushed kasuri methi, garam masala powder and coriander leaves

Pressure cook till 2 quick whistles or 5-7 minutes on low flame. (approximately)

When pressure is released, check for doneness.

Transfer into serving dish. Serve with roti or rice.

How to Serve

Serve this delectable curry with roti, paratha, rice or bread.

Caramelized onion pulao alongside would also do good.

Do not forget to have alongside with Mint Lassi or Vegetable Boondi Raita.

Tips

Soaking the black eyed peas for 2-4 hours is highly recommended to that butter feel when cooked.

This recipe uses pressure cooker though you may make it in open pot. The time will vary.

These beans absorb water as they swell, so be mindful of this when adding water for the gravy.

Do not use very sour variety of tomatoes.

Do not overcook the black eyed peas . No mushy texture please! Buttery, buttery feel is what we are looking for.

Recipe Card

Black Eyed Peas Curry | Lobia Masala

Black Eyed Peas Curry | Lobia Masala is a flavorsome dish in which soaked black eyed peas are cooked in a flavorful puree of tomatoes, ginger, garlic, Indian spice powders such as turmeric, coriander, chili. As the beans soften and swell, they take up these flavors and get cooked to melt in the mouth buttery perfection. Mostly the gravy is onion-tomato based, but this version is without onions. It is vegan and gluten free.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Soaking time 2 hours hrs

Course Main Course

Cuisine Indian, North Indian

Servings 2

Ingredients

  

• ½ cup black eye peas. approx. 100gm
• 2 nos medium tomatoes. approx. 150 gm
• 1 green chili chopped; adjust as needed.
• 5 cloves garlic chopped.
• ½" ginger chopped.
• 2 tbsp cooking oil
• 1 cup water around 250ml
• Few sprigs Cilantro leaves chopped.

Dried Spices & Herbs:

• ½ tsp whole cumin seeds
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp red chili powder
• ½ to ¾ tsp salt
• ¼ tsp garam masala powder
• 1 tsp dried fenugreek leaves

Instructions

 

Soaking

• Soak black eyed peas for 2-4 hours.

Blending

• Blend tomatoes, ginger garlic and green chilies.

Cooking

• Heat oil in a pressure cooker.
• Add cumin seeds. Let them splutter.
• To this add the tomato- ginger-garlic- green chili purée.
• Let the liquids from purée evaporate.
• Add the spices – turmeric powder, coriander powder, salt, chili powder.
• Sauté for a minute.
• Add the soaked and drained black-eyed peas to the cooker.
• Sauté for 2-3 minutes.
• Finally add water.
• Sprinkle some crushed kasuri methi, garam masala powder and coriander leaves.
• Pressure-cook till 2 quick whistles or 5-7 minutes on low flame.
• When pressure is released, check for doneness.
• Transfer into serving dish. Serve with roti or rice.

How to serve

• Serve this delectable curry with roti, paratha, rice or bread. Caramelized onion pulao alongside would also do good. Do not forget to have alongside with mint lassi or boondi raita.

Video

Black-Eyed Peas Curry | Lobia Masala | Chawli Masala Recipe | How to make Black Eyed Beans Curry

Notes

• Soaking the black eyed peas for 2-4 hours is highly recommended to that butter feel when cooked.
• This recipe uses pressure cooker though you may make it in open pot. The time will vary.
• These beans absorb water as they swell, so be mindful of this when adding water for the gravy.
• Do not use very sour variety of tomatoes.
• Do not overcook the black eyed peas . No mushy texture please! Buttery, buttery feel is what we are looking for.

Keyword black eyed beans, Chauran ji Bhaji, Chawli Curry, lobia masala curry, no onion, Rongi Masala

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