Indian Black Eyed Peas Curry Recipe - Lobia Masala

5 from 2 votes

Easy and comforting black-eyed pea curry, perfect for a wholesome meal. This simple Lobia recipe combines basic spices for a flavorful dish.

Prep Time 10

Cook Time 30

Total Time 40

Servings

Cook the black-eyed peas and keep them aside.
Finely chop onions and grate ginger and garlic.
Gather all the spice powders and keep them aside.
If using veggies, chop them into small cubes. Finely chop tomatoes or puree them.

In a pan, heat oil over medium heat. Add mustard seeds, cumin seeds, garlic, and ginger. Let the seeds splutter. Add green chili, if using.
1 teaspoon garlic, 1 teaspoon ginger, ½ teaspoon cumin seeds, ½ teaspoon mustard seeds, 2 tablespoon oil, 1 green chili
Add chopped onions and saute them until they turn golden brown and fragrant.
½ cup onion
Add chopped tomatoes and sauté until they soften and form a thick paste.
1 cup tomato
Now add veggies if you use them.
2 cups veggies
Add spice powders - garam masala, red chili, coriander, turmeric powder and salt. Mix well to coat the aromatics.
½ teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon ground coriander, ½ teaspoon garam masala powder, 1 teaspoon salt
Add water and cook the veggies until they are almost cooked.
2 cups water
Stir in cooked black-eyed peas and mix thoroughly.
3 cups black eyed peas
Let the curry simmer on low heat, allowing the flavors to meld together and the consistency to thicken.
Adjust water quantity if needed for desired thickness.
Take the curry out of the heat and add finely chopped cilantro and lemon juice.
¼ cup cilantro leaves, 1 teaspoon lemon or lime juice
Mix everything well, and the delicious Black-eyed peas curry is ready to serve!

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.