Lobia Curry [Black-eyed Beans Curry] and Award

Black-eyed beans are also called black-eyed peas and Lobia in Hindi. It originally belongs to Africa. They are rich in soluble fiber, which helps to eliminate cholesterol from the body. They are also high in potassium and low in sodium, therefore help in reduce blood pressure. They are also good source of folate, copper, phosphorous and manganese.



Ingredients

Black eyed beans [Lobia] - 1.5 cup
Onion - 1 large
Tomato - 1.5 medium
Ginger-garlic paste - 1tsp [optional]
Green chillies - 1 large [optional]
Cumin seeds - 1tsp
Asafoetida [hing]- 2 dashes

Dry Spices Powder

Turmeric powder - 1.5 tsp
Corriander powder [dhania]- 1.5 tsp
MDH Garam Masala - 1 tsp
MDH Kitchen King Masala - 1 tsp
MDH Kashmiri Mirch - 1tsp
Salt
Canola oil - 3 tbsp

For garnishing

Few sprigs of cilantro
Lime juice [optional]
Method:

Soak the beans overnight and pressure cook with 3 cups of water, maybe 2-3 whistles. Release the pressure and keep the boiled beans aside [keep in mind that you don't want to over cook it at this point as I like to pressure cook it once again when the curry is ready]

Heat oil in the pressure cooker, add cumin seeds and let it crackle. Now add chopped onions, fry them till they are translucent. Add ginger-garlic paste [sometimes i don't add this] and fry

Reduce the heat add dry spices powder dissolved in water and immediately add chopped tomatoes and fry it on medium till the paste gets mushy and starts leaving oil [adding water to dry spices powder prevents it from getting burnt]

Mash around 2 tbsp of boiled beans and add it to the tomato-onion paste and mix it well [adding mashed beans provides thickness to the gravy]

Now add all of the boiled beans, mix it well and add water depending on the consistency of the gravy. Adjust for spices and pressure cook for 1 whistle only and release the pressure [ the reason I pressure cook it again is that I want the spices to infuse with the beans]

Garnish with cilantro and and lime juice before serving !!

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