Lobia Curry (+Video)

Lobia Curry

Lobia curry is an all-time favorite black-eyed peas curry that we make quite often for weekend meals. It is a protein-packed dish, easy to make, and takes very little time to prepare.

Lobia is best paired with steaming hot boiled rice or jeera rice. However, in general, they are eaten with chapati or roti as well.

Here, I am sharing my mother-in-law’s recipe for lobia. It takes a little bit more effort to cook but all the efforts are worth enjoying the delicious curry.

Ingredients Needed for Lobia Curry

For the detailed list of ingredients with exact measurements please check the printable recipe card below.

• Lobia: Dried black-eyed beans washed and soaked in water.
• Ginger and Garlic: The recipe needs a generous amount of onion and garlic, don’t skip it.
• Tomato and Green chili: Use 3-4medium-sized tomatoes and green chili as per your taste.
• Spices: The basic four spice turmeric, coriander, garam masala, and red chili powder, and fenugreek leaves are used.
• Salt: I prefer to use Himalayan pink salt.
• Oil: Any of your favorite cooking oil would do fine.
• Coriander leaves: Freshly chopped coriander leaves to add extra flavors.

How to make Lobia Curry?

For the detailed instructions to make this recipe please check the printable recipe card below.

Wash and cook lobia in 6 cups of water for 4-5 whistles in a pressure cooker or until soft in a saucepan. Heat ghee in a pan and add grated ginger and garlic.

Saute and wait till it becomes golden in color. Add chopped onions. Saute for 5 minutes till they are golden in color.

Now add all spices and salt, mix well. Add chopped chilies and tomatoes, sauté till ghee comes out.

Add this masala to boiled black-eyed peas. Let the dal cooked for 20 minutes to mix the masala and adding flavors to it.

Remove from heat and add roasted kasuri methi and chopped coriander leaves. Serve with rice.

Serving Suggestions

Serve the warm Lobia with boiled rice, lemon pickle, and or chapati. The dish tastes amazing the next day so make sure to save some to enjoy the day after.

Pro Tips/FAQs

Can I cook the black eyed peas without soaking?

Yes, you can cook the lobia without soaking. Make sure to cook it for a few more whistles if using a pressure cooker or until completely soft if using pot or pan.

How to store lobia curry?

Store the leftovers in the refrigerator. This curry can stay well for a couple of days in the fridge. You can also store it in the freezer for longer.

Like Lobia curry, try these recipes….

• Black Eyed Peas Chaat | Lobia Chaat
• Black Eyed Peas Pulao
• Curry Leaves Chutney
• Chana (Black Chickpea ) Curry ~ No Onion & Garlic
• Vazakkai Curry |Raw Banana Curry

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Puff Patties and Aloo Chips and the best ones’s Aloo Chana Chaat.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Lobia Curry and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and  Pinterest.

Best Regards,
Sapana Behl