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.
Now 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.
Video
Notes
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.
Keyword black eyed beans curry, black eyed peas curry, how to make lobia punjabi style, lobia curry, punjabi lobia curry