Lobia Masala Spiced Black Eyed Beans Recipe

There’s something incredibly satisfying about turning a simple pantry staple into a dish that feels like a warm hug, and my go-to spicy black-eyed bean curry is just the comforting soul food every millennial kitchen needs.

Lobia masala is a delightful Indian dish that showcases the earthy flavors of black-eyed beans enhanced with aromatic spices. I love how nutritionally dense these beans are; they offer up lots of protein and fiber.

When combined with cumin, turmeric, and garam masala, and with the not-to-be-missed blast of freshness from coriander leaves, it makes for a comforting, wholesome dish that I always look forward to making and savoring.

Ingredients

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• Black-Eyed Beans: Packed with protein, fiber, and essential nutrients, they contribute to digestive health and stabilize blood sugar levels.
• Onion: Rich in antioxidants, they add depth of flavor and boast anti-inflammatory properties.
• Tomatoes: Provide a zesty tang, along with vitamins A and C.

  Great for boosting immunity and skin health.

• Ginger-Garlic Paste: Aids digestion and has antimicrobial benefits, enhancing the flavor profile with a savory, aromatic essence.
• Cumin Seeds: Offer an earthy taste and aid in digestion, also rich in iron.
• Garam Masala: A warming spice blend that improves metabolism and adds complexity to the dish.
• Coriander Powder: Adds a citrusy, nutty flavor, known for anti-inflammatory effects.

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Ingredient Quantities

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• 1 cup dried black-eyed beans (lobia), soaked overnight
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish
• 1-2 green chilies, slit (optional)

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How to Make this

1. Wash the soaked black-eyed beans well and drain. Put them to one side.

2. Warm the oil or ghee in a pressure cooker on medium heat. Add the cumin seeds and allow them to pop.

3. Include the diced onions and Sauté until they become a golden brown.

4. Add the ginger-garlic paste and sauté for a few minutes until the raw smell goes away.

5. Incorporate the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Let them simmer until the oil parts ways with the main body of the sauce and the sauce reaches a thick consistory.

6. Add the whole black-eyed beans that have soaked for a long time to the mixture and mix well, ensuring that every single whole bean is coated with the masala.

7. Add 2 cups of water and the slit green chilies, if using. Stir to combine.

8. Fasten the lid of the pressure cooker, then set it to medium-high heat. Allow the contents to cook for 10 to 12 minutes, or until the beans have achieved the tender texture you prefer.

9. When the pressure has released on its own, open the cooker and add the garam masala.

10. Prepare with fresh coriander leaves, and serve hot with rice or roti.

Equipment Needed

1. Pressure cooker
2. Large bowl (for soaking and draining beans)
3. Measuring cups and spoons
4. Large knife (for chopping onions)
5. Cutting board
6. Spatula or wooden spoon (for sautéing)
7. Mixing spoon
8. Ladle (for serving)

FAQ

• Can I use canned black-eyed beans instead of dried ones?
  Yes, you can use canned black-eyed beans to save time. Just be sure to rinse and drain them thoroughly before adding them to the recipe. You will need about two 15-ounce cans.
• What can I substitute for garam masala?
  If you don’t have garam masala, you can use a blend of equal parts cumin, coriander, and a pinch of allspice or cinnamon as a substitute.
• How can I make this dish less spicy?
  To reduce the spiciness, you can either omit the green chilies or reduce the amount of red chili powder. Adjust to your taste preference.
• Is it necessary to soak the beans overnight?
  Soaking the beans overnight helps them cook faster and improves digestibility. If you’re short on time, you can use a quick soak method by boiling them for a few minutes and letting them sit for an hour before cooking.
• Can I make this recipe without tomatoes?
  While tomatoes add a rich flavor and color, you can substitute them with a small amount of tomato paste or leave them out altogether. Consider adding a splash of lemon juice for acidity.
• What’s the best way to store leftovers?
  Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Lobia Masala Spiced Black Eyed Beans Recipe Substitutions and Variations

Substitute 1 tablespoon olive oil for ghee.
One can (15 oz) of black-eyed beans, drained, instead of dried beans.
1 teaspoon ground cumin instead of cumin seeds.
Use 1/2 teaspoon of cayenne pepper; do not use red chili powder.
1 teaspoon of curry powder instead of garam masala.

Pro Tips

1. Ensure Even Soaking: To guarantee that the black-eyed beans cook evenly, make sure to soak them completely submerged in plenty of water overnight. If you are short on time, you can quick-soak them by covering with boiling water and letting them sit for an hour.