Lobia

How to Prepare

1. Rinse the soaked lobia (black-eyed peas) thoroughly under running water.
2. In a pressure cooker, add the soaked lobia and 10 cups of water. Pressure cook for 2 whistles or until soft (about 15 minutes).
3. Heat 4 tablespoons of ghee or oil in a large pot over medium heat.
4. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
5. Add 2 finely chopped onions and sauté until golden brown (about 5 minutes).
6. Add 4 teaspoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
7. Add 4 chopped tomatoes and cook until they turn mushy (about 5 minutes).
8. Add 2 teaspoons of turmeric powder
9. 4 teaspoons of coriander powder
10. 2 teaspoons of cumin powder
11. 2 teaspoons of red chili powder, and 2 teaspoons of garam masala. Mix well and cook for 2 minutes.
12. Add the cooked lobia along with the water it was cooked in. Mix well.
13. Add salt to taste and simmer for 10-15 minutes on low heat, stirring occasionally.
14. Adjust the consistency by adding more water if needed (should be medium-thick).
15. Garnish with 1 cup of chopped coriander leaves and serve hot with rice or roti.