Lobia Sabzi 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 sauté until golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
• STEP 6.Add the soaked black-eyed peas and water. Pressure cook for 3-4 whistles or until the peas are tender.
• STEP 7.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 8.Garnish with fresh 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 preference.
• For a richer flavor, you can add a tablespoon of ghee while tempering the cumin seeds.

Storage and Serving

• Lobia Sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Lobia Sabzi with steamed rice, jeera rice, or roti for a complete meal.