Lobia Aloo Masala Curry/Black Eyed Bean-Potato curry / Cowpea-Potato Curry
Hey Dear readers, Hi!
Today, I thought of sharing a regular yet delightful delicacy, because exotic dishes can be preferably is considered as a binge. Lobia Aloo Masala has always been one of my favourite vegetarian dish. The ingredients used are so easily available and it’s actually a very simple recipe and yet tasty.
Here, in India Lobia is vividly used and is pronounced with different names in different regions, popularly known as Black Eyed Beans worldwide. In North India, black-eyed peas are called Lobia or Rongi and is cooked like daal, served with boiled rice. In Maharashtra they are called Chawli and made into a curry called Chawli Amti or Chawli Ussal. In Karnataka they are called Alsande Kalu and used in the preparation of huli, a popular type of curry. In Tamil Nadu they are called Karamani and used in various recipes, including being boiled and made into a salad-like sundal (often during the traditional festivals).
Coming down to the ingredients, they are basic and no extreme struggle is required J. Lobia Aloo Masala here I have made is north Indian style in onion tomato gravy with basic spices, but two ingredients that gives Lobia aloo masala over all a unique charisma of aroma and flavour is, the addition of Kasuri methi and Dill leaves (aka Suwa/sua bhaji). Now, isn’t that a tiny secret to give regular lobia curry, a distinct avatar? Indeed it is. To believe this, you truly should give it a try. This delicious Lobia Aloo Masala can effortlessly make its way to Vegetarian Spread for family dinners/get together and even festivals. Lobia Aloo masala goes flawless with pooris, parathas and even phulkas. Khichdi, simple jeera rice or steamed rice, Lobia Aloo masala merges exquisitely with each of them. I can vouch for the unbeatable bonding of Lobia Aloo Masala with pooris/parathas. Lobia(Black Eye Bean/cowpea) is loaded with peerless health benefits comprising of fiber to improve digestion, proteins, good amount of Potassium and rich in vitamin B. A Folate Rich beans it is. One should incorporate black eye beans regularly in their diet to avail all the benefits.
Cooking isn’t an easy task. The one who cooks feed several. Trust me it’s a skill and should be appreciated anyway. Well, now let’s go to ingredients list and method of how to make delicious Lobia Aloo Masala
1 cup, black eyed bean (lobia)
3/4 cup, potatoes, cut in cubes (3/4 inch)
1 medium, onion, finely chopped
½ cup, tomatoes, finely chopped
2-3 green chillies, finely chopped (you may adjust as per the need)
1 teaspoon, ginger, grated
1 teaspoon, cumin seeds
1/2 teaspoon, coriander powder
1/2 teaspoon, turmeric powder
1/2 teaspoon, red chilli powder
¾ teaspoon, garam masala powder
1 teaspoon, kasuri methi
¼ cup, Dill(suwa) leaves
Juice of one lemon
Salt to taste
3 tablespoons, oil
Clean, wash and soak, lobia overnight or atleast 6 hours. Drain the water after soaking
In pressure cooker, heat oil, add cumin seeds and allow it to crackle
Add onions and fry until translucent. Add green chillies, ginger and sauté for a minute
Add soaked lobia, potatoes and tomatoes and mix.
Sauté on high for 3 – 4 minutes.
Add red chilli powder, turmeric, coriander powder and mix well
Add water as per the consistency of the gravy you require
Add garam masala powder, salt and mix. Bring it to boil. Cover and pressure cook until just done.
Do not over-cook or it will become mushy
Add dill leaves, kasuri methi and lemon juice. Cook for another minute
Lobia aloo masala is ready to be served
Dish out and garnish with coriander leaves and serve hot with Phulkas, Parathas, Puris / Rice or Pulao of your choice 🙂