Lobia is a traditional Indian dish that is packed with flavorful ingredients.
It is made with black-eyed peas , tomatoes, onions, garlic, ginger, and flavorful spices that lend a deep robust flavor to the dish.
This dish can be served as a main course or as an appetizer for a party.
It is easy to make and is a great way to add a healthy and delicious meal to your table.
With its combination of savory spices and creamy texture , it is sure to be a hit with the whole family.
What ingredients are needed to make lobia ?
You will need the following ingredients to make lobia:
- Black-eyed peas (lobia)
- Tomatoes (lobia)
- Onions (lobia)
- Gingerroot (lobia)
- Garlic (lobia)
- Cilantro (lobia)
What is the cooking time for lobia ?
Lobia can be made in two ways.
The first one is to pressure cook it and the second is by slow cooking.
If you are making lobia for a party , it will be easier to prepare it without the pressure cooker.
This dish is completely cooked when it turns creamy while stirring gently.
What is the traditional method of cooking lobia ?
This is a simple dish that can be made in under an hour.
It is made with just a few ingredients — black-eyed peas , tomatoes, onions, ginger and garlic — but each one has its own specific purpose .
These ingredients are boiled and then combined with spices to make this dish rich and flavorful.
What spices are commonly used in lobia recipes ?
The main staples of this dish are black-eyed peas, tomatoes and onions.
Other spices that are commonly used include garlic , ginger and garam masala (a blend of spices).
As India is a predominately vegetarian country, lobia recipes are not typically meat-based .
What are some creative variations of the lobia recipe ?
There are many ways to create variations for the lobia recipe .
A popular way to serve this dish is to mix it in with some rice , fry it up in a pan, and then add a vegan starter or salad as the backdrop to the tasty meal.
What type of dish is lobia typically served as ?
Lobia is typically served with rice, roti, or paratha.
However, it is also served with bread or naan for the ultimate Indian experience.
Lobia is usually made into a large circular flat plate in order to make it easier to eat.
This dish can be served in different ways depending on the occasion that you are hosting .
For example, it can be served as a main course , eaten with bread as an appetizer, or served as a side dish to be mixed in a variety of different dishes.
In some cultures , lobia is literally called “the elephant” because of its size and shape .
Smaller ones are sometimes referred to as “the camel” and larger ones are considered to be known as “the hippo.”
What are some health benefits of eating lobia ?
Lobia dish is low in fat and calories, very nutritious, and contains no cholesterol.
It is extremely rich in vitamins , including vitamin A, B1, B2, C, D, E and K .
Choline and linoleic acid are also found in lobia.
Lobia is also a good source of iron.
Iron helps to regulate metabolism, cell growth, transport other nutrients across cell membranes and produce new blood cells .
Therefore, lobia consumption helps to maintain a healthy body structure and improves one’s immunity to viruses, bacteria or other microorganisms.
How can lobia be served to make it a complete meal ?
Lobia can be served as the main course for both lunch and dinner.
It is one of the most popular vegetarian dishes in India.
For a complete meal, it could be served with rice and other side dishes such as salad or vegetables.
The taste and texture of this dish makes it easy to eat on its own.
What is the best way to store leftovers of a lobia recipe ?
It is best to use the leftovers as soon as possible.
The longer the food is left out, the greater the chances of spoilage.
As soon as you are done cooking, place the cooked lobia in a serving bowl and allow it to cool down until it is room temperature.
Once cooled, cover with a lid and refrigerate it for no longer than three days.
What are some of the most popular lobia recipes ?
Chicken, Lamb and Mutton: With a rich and robust flavor, this dish is ideal for those who prefer meat dishes .
Though it can be served as a main course, it is most commonly eaten as an appetizer or an accompaniment to rice.
Spicy Chicken: This recipe is hot and spicy , making it a crowd pleaser.
It can be served as an authentic Indian meal or as an appetizer.
Ingredients
- 1 cup black eyed beans
- ½ teaspoon cumin seeds
- ⅓ cup finely chopped onions
- ½ teaspoon finely chopped ginger
- ½ teaspoon finely chopped garlic
- ½ teaspoon chopped green chilies
- ½ cup finely chopped tomatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon Punjabi Garam Masala
- 1 teaspoon Coriander Powder
- 3 cups water
- 2 tablespoons oil
- 2 tablespoon chopped coriander leaves
- salt
Instructions
- Heat oil in a pressure cooker or pan with a 3-liter capacity.
- The cumin seeds should sizzle after being added.
- The chopped onions are then added.
- Till the onions are transparent, stir and fry. Onions should be sautéed with frequent stirring to ensure even cooking.
- Ginger, garlic, and green chilies should all be diced. Sauté the ginger and garlic for a few seconds or until the raw fragrance disappears.
- Next, stir in the chopped tomatoes.
- Add all of the dry ground spices, including garam masala, turmeric powder, red chili powder, and coriander powder, next.
- On low heat, stir and sauté the masala until the tomatoes are tender and the entire tomato-onion mixture begins to pull away from the pan or cooker’s sides and you can see oil dripping from the sides. Do not skip this phase.
- Add the black eyed beans or lobia now. Then, thoroughly combine.
- Add 3 cups of water. Stir in salt after adding it to your taste.
- On medium heat, pressure cook the beans for 8 to 9 whistles or 9 to 10 minutes, depending on how well they’ve softened. Given that I had just soaked the beans for 30 minutes, I cooked them for 8 to 9 whistles.
- It will take less time to cook them if you’ve soaked them over night or for two to three hours. The lobia should be sufficiently soft to easily smash with your fingers when pressed. Once the beans are fully cooked, check them.
- Wait until the cooker’s pressure has naturally decreased before opening the lid.
- After the lobia beans are cooked, leave the gravy simmering uncovered to thicken.
- Several cooked beans can be mashed to thicken the lobia masala gravy.
- The lobia curry is neither thin nor thick in consistency.
- Add the chopped coriander leaves last, then stir one more. Additionally, you could add chopped coriander leaves as a garnish when serving lobia masala.
- With roti, paratha, naan, puri, steaming rice, or jeera rice, serve lobia curry.
- It is advisable to have this curry with black eyed beans as soon as it is prepared. The taste and flavors of the beans entirely change and do not taste as nice after a day, therefore I would not advise freezing or storing the curry.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.