Punjabi Lobia Masala – ‘Indian Style’ Black Eyed Pea/Bean Curry

Recently when I was at my aunt’s place, she has soaked lobia to make fritters in the evening to go with chai. In the later part of the day she got so busy and she forgot that she has soaked some lobia. When I entered kitchen to see what she is doing there, she showed me that she has soaked some lobia to make fritters but somehow she forgot to make them….now what we are going to do with these? Shall we refrigerate them or shall we make fritters and serve them with rice in the evening? I told her I have another idea of making use of these lovely ‘lobia’. She asked me what’s that?

I said we will make ‘Punjabi Lobia Masala’, a creamy and delightful curry with goes hand in hand with roti/chapatti. She was very happy to hear the name of the recipe as she is very much fond of North Indian Curries. She gave the charge of the kitchen to me and stood by my side to watch the recipe. I make ‘Punjabi Lobia Masala’ mostly during winters as I feel the protein punch and spice rich recipe is a winter warmer one.

As I proceeded and made the recipe, she tasted and said by patting y shoulder, that’s one of the flavoursome recipe she had ever tasted. I am blushed by the comments. Me and aunty together made roti’s for all the family members and served piping hot roti’s with spicy and creamy ‘Punjabi Lobia Masala’. Everyone at mom was very happy to have the combination of roti and lobia, as it is for the first time they taste the recipe, they loved it to full. I am happy for the day…so here is the recipe which left me blushing for long….A perfect accomplishment for winter night’s with piping hot roti’s…..

INGREDIENTS:

• 1 cup Lobia
• 1 Onion, finely sliced
• 1 Tomato, finely chopped
• 1 tbsp. Ginger juliennes
• 1 Green Chilli, slit length wise
• ½ tbsp. Garam Masala
• 3 Cloves
• 1 1’inch stick Cinnamon
• 1 Bay Leaf
• ½ tbsp. Cumin seeds
• 1 tbsp. Red chili powder
• ½ tbsp. Turmeric powder
• 1 tbsp. Coriander powder
• ½ tbsp. Cumin powder
• ½ cup Milk
• Salt
• Oil
• 2-3 tbsp. fresh minced Coriander leaves

PREPARATION:

• Wash and soak lobia overnight or for at least 6-7 hours. Drain the water and set aside.
• In a pressure cooker, add oil, bay leaf, cinnamon, cloves and cardamom. When the spices start to release the aroma, add cumin seeds. When these start to splutter, add ginger juliennes and fry for 30 seconds.
• Now add sliced onions and fry till translucent. Next add finely chopped tomatoes and green chilli. Fry till tomatoes turn soft and mushy. Now add red chilli powder, turmeric powder, garam masala, coriander powder and cumin powder. Fry for another one minute by giving the mixture nice stir.

• Now add drained lobia and mix well. Add 1½ glass of water and salt. Pressure cook of 4-5 whistles. Turn off and let the steam escape and then take off the lid and check whether the lobia is soft or not (When pressed with fingers it should be soft and should get easily mashed).
• Now add milk and check for salt. Cook on low flame for another minute by giving the mixture gentle stir. Turn off the flame and add fresh minced coriander on top.
• Serve hot with dollop of fresh cream  and lemon wedges as an accomplishment with roti/phulka/naan.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTES: 

• Soaking lobia for 6-8 hours reduces the time of cooking.
• You can even add fresh cream or white butter to enhance the flavour.

This recipe is going to participate in MLLA - 55 a month event by Susan of The Well Seasoned Cook and this month it is hosted by Susan herself. I am very happy to prepare a recipe with lobia as it is used in the logo for the month.

Have you checked the new header of my blog, after a long time I have done something bright and it is looking more bright to me....your comments on this are more welcome....