Lobia Masala (Black-Eyed Bean Curry)

Lobia (black-eyed beans) cook faster than rajma and are just as comforting. In Punjabi homes they are simmered in a ginger-garlic, onion and tomato masala and eaten with rice or roti – a weekday favourite.

Video by Rajshri Food on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Soak 240 min
• Cook 40 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 200 g black-eyed beans (lobia), soaked 4 hours
• 1 tsp salt
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli, chopped
• 3 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp kasoori methi
• fresh coriander

Method

1. Cook the beans with salt in 800 ml water for 20–25 minutes (or 3 whistles) until soft but whole.
2. Heat the oil, add cumin and bay leaf, then onions and fry until golden brown.
3. Add ginger-garlic paste and chilli, then the tomato purée and spice powders. Cook until the masala is thick and the oil separates.
4. Add the beans with their water and simmer for 10–15 minutes, mashing a few beans to thicken.
5. Crush in the kasoori methi, add garam masala and coriander and serve with jeera rice or roti.

Tip: Black-eyed beans don't need overnight soaking – 4 hours is enough.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.