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Black eyed peas curry served with rice on a plate
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Lobia - a Vegan & Gluten free black eyed beans curry

Made with black eyed beans, cooked in onion tomato paste and a few spices, this vegan Indian curry is a delicious protein rich dish.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
Total Time 40 minutes
Servings 4 people
Calories 122kcal

Ingredients

  • 1 cup dried black-eyed beans
  • 1 large red onion
  • 2 tomatoes
  • 4-5 garlic cloves
  • One small piece of ginger
  • 2-3 green chillies
  • 1-2 bay leaves
  • 2-3 cloves
  • 3-4 black pepper corns
  • 1-2 black cardamom
  • 1/2 tbsp coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon red chilli powder
  • Salt as per taste
  • 2 tbsp chopped coriander leaves
  • 1 tbsp cooking oil

Instructions

  • Wash and soak the beans in water for 7-8 hours or overnight.
  • After 7-8 hours, add the beans, and around 4 cups of water in a pressure cooker and cook till 4-5 whistles. Use the same water in which beans were soaked to cook it. If that water is not enough, add more normal water.
  • Grind onion, garlic, and ginger in a grinder to make a paste. Take the paste out in a bowl and keep aside. In the same grinder, make a paste of tomatoes and green chilies.
  • Heat oil in a wok and add all the whole spices to it. Saute for a few seconds till the spices become fragrant and then add the onion paste and salt. Cook for around 12-15 minutes or till the onion paste becomes golden brown.
  • In a bowl mix all the spice powder with around 2 tablespoons of water and add it to the onion paste. Saute for around a minute and then add in the tomato paste. Cook for around 7-8 minutes till the tomato paste gets nicely cooked and changes color to bright red.
  • Once the tomatoes are nicely cooked add boiled beans and water to the wok. Mix well and cook for around 8-10 minutes on medium flame.
  • Finally add garam masala and coriander leaves, mix, and cover the pan. Cook the curry for another minute before switching off the gas.
  • Serve hot with Indian bread or rice.

Nutrition

Calories: 122kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 336mg | Fiber: 5g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg