How to make Lobia Masala. Soak lobia for an hour,Set aside.Puree tomatoes and keep it ready. Pin. Heat oil in a pan – add the items listed under ‘to temper’ let it …
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firstly, soak lobia for 1 hour or you can skip soaking and pressure cook for 7 whistles later. now prepare masala paste by adding 2 tsp oil and roast 2 clove garlic, 1 inch ginger. also, saute ½ …
To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside. Make a puree of tomatoes using a hand blender and keep aside. Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and garam masala powder and cook for 3-4 minutes until oil separates from the side. Now add lobia along with the water and adjust the salt. Adjust water and cook for 10-12 minutes.
Wash black eyed peas or lobia under running cold water till water runs clear. Soak them in enough water for 1 hour. After soaking time discard the water. Take lobia in a pressure cooker, add black cardamom, cinnamon stick, cloves and slit green chili. Also add 2 cups of water. Cover with lid, put the weight on.
This black eyed peas curry, or lobia masala, is so easy to make in an instant pot. I grew up eating Punjabi black eyed pea curry. This North Indian dish is warm and comforting and the beans are so rich and buttery! Black eyed peas are also called “ lobia ” in northern India. So, this recipe is also known as “ Punjabi Lobia Masala .”