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North Indian Black-Eyed Pea Curry (Lobia Masala) – vegetarian recipe
Stav Kogan

North Indian Black-Eyed Pea Curry (Lobia Masala)

A light yet deeply flavorful North Indian Black-Eyed Pea Curry, known as Lobia Masala. This humble, everyday dish features a vibrant green masala paste and pairs beautifully with basmati rice or flatbreads.
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Prep Time 8 hours 15 minutes
Cook Time 1 hour 25 minutes
Total Time 9 hours 40 minutes
Servings: 4 serving
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (200 g / 7.1 oz) dried black-eyed peas, washed and soaked overnight
  • 4 cups (960 ml) (1 liter) water, for cooking
  • ¾ teaspoon (4 g / 0.14 oz) salt, or to taste
  • 1 well-packed cup / 30g (1.06 oz) fresh cilantro tops, chopped
  • 2–4 fresh hot green chilies, chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) tomato purée
  • 4 tablespoons (60 ml / 2 fl oz) water, for the paste
  • 2 teaspoons (10 ml / 0.3 fl oz) olive or peanut oil
  • 1 generous pinch ground asafetida (hing)
  • ½ teaspoon whole cumin seeds
  • 1 dried hot red chili
  • ½ medium onion, peeled and cut into fine half rings
  • For a faster cooking time, use a pressure cooker. Cook the soaked peas for 3-4 whistles on medium heat.
  • To deepen the flavor, add a teaspoon of ginger-garlic paste along with the onions during the tempering stage.

Method
 

  1. Cook the Peas: Drain the soaked black-eyed peas and place them in a large pot with 4 cups (960 ml) (1 liter) of fresh water.
  2. Bring to a boil, skimming off any froth that rises to the surface.
  3. Reduce the heat to low, partially cover, and let it simmer gently for about 1 hour and 15 minutes, or until the peas are tender. To create a creamier texture, use the back of a spoon to mash a few tablespoons of the cooked peas against the side of the pot.
  4. Stir in the salt.
  5. Prepare the Green Masala Paste: While the peas are cooking, combine the chopped cilantro, green chilies, and tomato purée in a blender.
  6. Add 4 tablespoons (60ml / 2 fl oz) of water and blend until you have a smooth, vibrant paste. You may need to scrape down the sides with a spatula to ensure everything is well combined.
  7. Temper the Spices (Tadka): In a small frying pan, heat the oil over medium heat.
  8. Once hot, add the pinch of asafetida. A few seconds later, add the cumin seeds and let them sizzle and become fragrant.
  9. Add the whole dried red chili, allowing it to darken slightly.
  10. Finally, add the sliced onions and sauté until they turn a beautiful reddish-brown.
  11. Combine and Simmer: Add the blended green masala paste to the onions in the frying pan.
  12. Cook, stirring frequently, until the paste thickens and the oil begins to separate from the mixture.
  13. Pour this entire aromatic tadka into the pot of cooked black-eyed peas.
  14. Stir everything together thoroughly. Allow the dal to simmer for another 5-10 minutes for the flavors to meld.
  15. Adjust the consistency with a little hot water if you prefer a thinner dal.
  16. Don't skip the asafetida (hing)! It adds a unique savory, umami flavor and also aids in digestion, which is especially helpful with legumes.
  17. Finish the dal with a squeeze of fresh lemon or lime juice just before serving to brighten up all the flavors.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7g

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