Lohbia aur khumbi (black eyed peas with mushrooms)

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- Black-eyed peas: 1 cup
- Tomatoes: 1 cup
- Oil : 1/2 cup
- Cinnamon stick: 1 inch piece
- Cumin seeds: 1 tsp
- Onion: 1 cup
- Garlic: 5 cloves
- Khumbi: 1 cup
- Coriander Powder: 2 tsp
- Cumin Powder: 1 tsp
- Turmeric Powder: 1/2 tsp
- Cayenne: 1/4 teaspoon
- Coriander/Cilantro Leaves: 2 tbsp
- Salt: as required or 1 tsp


Step 1

The first thing you must do is soak the lobhia in water over night or for 7-8hours. This will make the beans soft and manageable.

Step 2

Then, boil pre-soaked lobhia for 40 minutes or until very soft. Then, briefly boil tomatoes, peel off skin, and chop into large chunks.

Step 3

Heat oil in a kadai and add cumin and cinnamon. Soon after, add garlic and onions. Once the onions turn golden brown add khumbi and fry for 5 minutes.

Step 4

Add the tomatoes, coriander powder, cumin powder, turmeric powder, and cayenne. Cover and cook for 15 minutes, till the oil separates.

Step 5

Add the cooked lohbia to the above stir it to mix well and leave it covered for another 15 minutes.

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I'm so glad you mentioned where the recipe came from, because I used to cook this from that book many years ago, and know how really good it is. Now I have found the recipe again, it will again become a regular for me. Thank you.

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