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Lobia Curry

Serves 4
30 mins
200 Kcal
Lobia curry has flavours rich with black-eyed peas (labia) prepared with a full-bodied spiced tomato-based gravy. It is well-known in Indian and Pakistani cuisine. A nutritious, flavourful dish of protein, fibre, and essential nutrients, it is an excellent addition to any meal. The little earthy taste of black-eyed peas finds a nice clashing with the bold spices. The labia curry recipe usually begins with cooking the black-eyed peas until they are tender. Next, the legumes are cooked in a rich mixture of onions, garlic, ginger, tomatoes, and spices, including cumin, coriander, turmeric, garam masala, and red chilli powder. The spices are heated first to distil out their fragrances, and then the tomatoes are added to thicken into a tangy paste that serves as the foundation for the curry. Some versions add coconut milk or yoghurt to make it creamy. After the curry base is prepared, all the cooked lobia is added, and the peas absorb all those spices as they simmer in the gravy. For garnishing, a handful of fresh cilantro is used to colour and add flavour to the finish of the curry. Lobia curry is best served with steamed rice, roti, or naan. So, making it for lunch or dinner would be fabulous. The recipe for labia curry is simple and adaptable to your desired level of spiciness; the preparation will provide a light, healthy version of the richer meat curries. Whether you are a vegetarian or need a lighter meal, it's a satiating, delicious meal.

Ingredients required for Lobia Curry

  1. 2 cup black eyed peas
  2. 1 tbsp oil
  3. 2 tsp cumin seeds
  4. 6 garlic cloves crushed
  5. 2 tsp chilli powder
  6. 2 tsp cumin powder
  7. 1 tsp turmeric powder
  8. Salt

Cooking steps for Lobia Curry

  1. 1
    Comfort food alert! Lobia Curry, or black-eyed pea curry, is here to warm your soul with its earthy flavor, hearty texture, and perfectly spiced sauce.
  2. 2
    Start the recipe of lobia curry by soaking 2 cups of black-eyed peas overnight or for at least 6 hours.
  3. 3
    This makes all the difference in the cooking time and ensures the peas are soft and tender.
  4. 4
    Once soaked, drain them and set aside.
  5. 5
    In a large pot, heat up a tablespoon of your oil of choice (vegetable, mustard, or even ghee for a richer vibe).
  6. 6
    Toss in 2 teaspoons of cumin seeds and let them crackle like tiny fireworks—this is the foundation of your curry's flavor.
  7. 7
    Add 6 crushed garlic cloves and saut for a minute or two until they're golden and fragrant.
  8. 8
    Now it's time to spice things up: stir in 2 teaspoons of chili powder, 2 teaspoons of cumin powder, and a teaspoon of turmeric.
  9. 9
    Let these spices bloom in the hot oil, filling your kitchen with their intoxicating aroma.
  10. 10
    Add the soaked peas and give them a good mix to coat them in the spiced oil.
  11. 11
    Pour in enough water to cover the peas by an inch or two, bring it to a boil, then reduce the heat, cover, and let it simmer for 40-45 minutes (or 10-15 minutes in a pressure cooker if you're pressed for time).
  12. 12
    Once the peas are tender and the curry has thickened to your liking, season with salt to taste.
  13. 13
    Serve hot with steamed rice, naan, or roti, and let the robust, savory flavors transport you to food heaven.
  14. 14
    Lobia Curry is protein-packed, wholesome, and perfect for cozy nights in.

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FAQs

What is the best way to cook dried black-eyed peas for Lobia Curry?

Does Lobia Curry have to include tomatoes?

Is Lobia Curry a vegan dish?