Lobia Ki Sabji Recipe

Cooking Directions

• STEP 1.Soak the black-eyed peas in water overnight or for at least 4-5 hours.
• STEP 2.Drain the soaked peas and rinse them well.
• STEP 3.In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add the soaked black-eyed peas and water. Close the pressure cooker and cook for 3-4 whistles or until the peas are cooked and tender.
• STEP 8.Once the pressure is released, open the cooker and check the consistency of the gravy. If it is too thick, add some water and simmer for a few minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the black-eyed peas helps in reducing the cooking time.
• You can adjust the spice levels according to your taste preferences.
• Adding a pinch of garam masala powder at the end enhances the flavor of the dish.

Storage and Serving

• Lobia ki sabji can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and add a little water if needed to adjust the consistency.
• Serve the lobia ki sabji with steamed rice, jeera rice, or roti for a complete meal.