Lobia Recipe | Lobia Masala (Black-Eyed Peas Curry)
Lobia Recipe, also known as Lobia Masala Curry or Black-Eyed Pea Curry, is a wholesome North Indian vegetarian dish that’s both comforting and nourishing. Made with soft, protein-rich black-eyed peas simmered in a flavorful onion-tomato gravy infused with aromatic Indian spices, this recipe is perfect for everyday meals. It’s naturally gluten-free, high in fiber, and packed with plant-based protein, making it a healthy choice for the whole family. Whether paired with steamed basmati rice, jeera rice, or warm chapatis, this lobia curry is a staple in many Indian households and an excellent addition to your homemade Indian recipes collection.
What is Lobia?
Lobia Recipe or Lobia Masala is a traditional Indian curry made with black-eyed peas (lobia), which are legumes known for their mild nutty flavor and creamy texture. In this dish, the lobia is first boiled until tender, then cooked with a base of sautéed onions, ripe tomatoes, ginger-garlic paste, and a blend of spices like turmeric, coriander, cumin, and garam masala. This black-eyed peas recipe is popular in North Indian kitchens, often enjoyed as a comforting lunch or dinner option. It’s a versatile curry that can be made in a simple homestyle way or in a richer, restaurant-style version with added ghee or cream. Lobia Masala is also a great choice for those looking for healthy Indian vegetarian curries that are both satisfying and easy to prepare at home.
Ingredients and Substitutes
- Lobia (Black-eyed peas): I used 1 cup dried lobia, soaked in water for 4–6 hours to reduce cooking time and improve digestibility. You can also soak overnight if planning ahead. If you want to skip soaking and pressure cooking, 1½ to 2 cups canned black-eyed peas work just as well—just rinse them thoroughly to remove excess brine. Frozen lobia is also an option; thaw before using.
- Tomatoes: I added 2 medium tomatoes, finely chopped, for tanginess and color. If you don’t have fresh tomatoes, ½ cup canned diced tomatoes or 2 tablespoons tomato puree will give similar results. In a pinch, 1 tablespoon tomato ketchup can also add sweetness and acidity, though it changes the flavor profile slightly.
- Onion: 1 large onion, finely chopped, brings sweetness and depth. If you don’t have fresh onions, 1 teaspoon onion powder or 1 tablespoon fried onion paste can be used. Shallots or red onions will also work, giving a slightly sharper taste.
- Oil: I used 2 tablespoons sunflower oil for a neutral flavor. For a more traditional North Indian touch, mustard oil adds a distinct aroma (smoke it before use to remove raw pungency). For a richer, creamier curry, substitute with ghee or a mix of oil and ghee.
- Cumin seeds (Jeera): 1 teaspoon for tempering, adding a nutty base note. If you’re out, you can skip them or use fennel seeds for a sweeter aroma. Ajwain (carom seeds) can also be used for a slightly earthy, digestive-friendly flavor.
- Ginger-garlic paste: 1 teaspoon for warmth and depth. If you don’t have ready paste, crush 4–5 garlic cloves with 1-inch fresh ginger using a mortar and pestle. Dried ginger powder with garlic powder can also be used, though fresh gives a brighter flavor.
- Curry leaves: 8–10 fresh leaves bring a subtle South Indian aroma. If fresh is unavailable, use frozen curry leaves or 1 teaspoon dried curry leaves. As a last resort, add a pinch of hing (asafoetida) for a savory depth.
- Turmeric powder: ½ teaspoon for warm color and mild earthiness. There’s no perfect substitute, but you can omit it if not available. Fresh turmeric root (grated, about 1 teaspoon) can be used for a fresher, sharper note.
- Coriander powder: 1 teaspoon for warm, citrusy flavor. If unavailable, lightly roast coriander seeds and grind them for a fresh, more intense flavor. Cumin powder: ½ teaspoon for a deeper nutty tone. If you’ve already used cumin seeds in tempering, this is optional, but using both layers the flavor.
- Red chili powder: 1 teaspoon for heat. Swap with paprika for milder spice or cayenne pepper for extra heat. Kashmiri chili powder adds vibrant color without excessive spiciness.
- Garam masala powder: 1 teaspoon, added at the end to retain aroma. If you don’t have it, mix ¼ teaspoon each of cinnamon, clove, and cardamom powders for a quick substitute.
- Salt: About 1½ teaspoons or to taste. I used table salt, but sea salt or pink Himalayan salt can give a slightly different mineral profile. Add salt in stages to balance flavors.
- Fresh coriander leaves (cilantro): A small handful, chopped, for garnish. If not available, dried fenugreek leaves (kasuri methi) give a lovely earthy aroma. Parsley can be used in non-traditional adaptations.
How to Make Lobia Masala (Black-Eyed Peas Curry)
Preparation
1. Wash 1 cup lobia (black-eyed peas) thoroughly and, if possible, soak them in enough water for 3–4 hours to reduce cooking time and improve texture. Soaking also helps soften the beans, improves digestion, and enhances their creamy texture once cooked.
2. Drain the lobia and add them to a pressure cooker with 3 cups water, 2 chopped tomatoes, and ½ teaspoon salt. Cook on medium flame for 4–5 whistles until the beans are soft but not mushy.
Make the Tempering (Tadka)
3. Heat 2 tablespoons oil in a deep pan or kadhai over medium flame and add 1 teaspoon cumin seeds and let them splutter for 5–10 seconds to release their earthy aroma.
4. Add 1 teaspoon ginger-garlic paste and 8–10 fresh curry leaves to the hot oil. Sauté for about 30 seconds, stirring constantly, until the raw smell of ginger and garlic disappears and the curry leaves release their fragrance.
5. Add 1 large finely chopped onion to the pan. Cook on medium heat, stirring occasionally, until the onions turn a rich deep golden-brown color. This slow browning caramelizes the onions, adding sweetness and depth to the gravy. Avoid rushing this step for the best flavor.
6. Lower the flame to prevent burning and add ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and 1 teaspoon red chili powder. Sauté for 1–2 minutes to let the spices bloom.
Add Lobia
7. Add the boiled lobia along with its cooking liquid to the masala, adjust the salt if needed, and simmer the curry on medium flame for 8–10 minutes, allowing the lobia to absorb the masala flavors and the gravy to thicken slightly. Stir occasionally to prevent sticking.
Garnish and Serve
8. Sprinkle 1 teaspoon garam masala powder, mix well, garnish with fresh coriander leaves, and serve your lobia masala hot with steamed rice, jeera rice, chapati, or paratha for a wholesome, protein-rich Indian meal..
FAQ
Soaking lobia for 3–4 hours is recommended as it reduces cooking time, helps the beans cook more evenly, and improves their texture. If you skip soaking, you can still cook them, but you’ll need to increase the pressure cooking time (around 7–8 whistles) and add a little extra water.
Yes. You can cook lobia in a regular pot, but it will take longer — usually 40–50 minutes of simmering until the beans are soft. Keep an eye on the water level and top up if needed to prevent sticking or burning.
Absolutely. Lobia is a good source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. Cooking it with tomatoes, onions, and spices not only makes it flavorful but also adds antioxidants and anti-inflammatory benefits.
It tastes delicious with steamed rice, jeera rice, chapati, or paratha. For a complete meal, pair it with a side of fresh salad, yogurt, or pickle.
Recipe Card
Lobia Recipe
Equipment
- 1 Pressure Cooker
- 1 Deep pan
- 1 Chopping board
- 1 Spatula
Ingredients
- 1 cup lobia black-eyed peas, soaked for 3–4 hours
- 3 cups water
- 2 medium tomatoes chopped
- ½ teaspoon salt
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 10 curry leaves
- 1 large onion finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 tablespoons fresh coriander leaves chopped
Instructions
- Rinse lobia thoroughly until water runs clear. Soak in enough water for 3–4 hours to soften and reduce cooking time.
- Drain and transfer soaked lobia to a pressure cooker. Add water, chopped tomatoes, and salt. Cook on medium flame for 4–5 whistles until beans are tender but not mushy. Let pressure release naturally.
- Heat oil in a deep pan over medium flame. Add cumin seeds and let them splutter for 5–10 seconds until they release their earthy aroma.
- Stir in the ginger-garlic paste along with the fresh curry leaves, and sauté for around 30 seconds, stirring continuously so the paste does not burn.
- Add chopped onions and cook until golden-brown, stirring occasionally. Reduce the heat to low to prevent the spices from burning, then add turmeric, coriander, cumin, and red chili powders. Sauté for 1–2 minutes until aromatic.
- Add boiled lobia along with its cooking liquid. Mix gently, adjust salt, and simmer for 8–10 minutes to blend flavors.
- Sprinkle garam masala, mix well, and garnish with coriander leaves. Serve your lobia masala piping hot with steamed rice, jeera rice, chapati, or paratha for a satisfying and nourishing meal.
Notes
- If you are using canned black-eyed peas, skip the soaking and pressure cooking steps just rinse them well before adding to the masala.
- For a richer flavor, add 1 teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking.
- Adjust the red chili powder to your spice preference for a milder or hotter curry.
