Lobia/Chawali Amti (Black Eyed Peas Masala Curry)

• Servings: 2-3
• Preparation time: 4-5 minutes.
• Frying time: 14-15 minutes.
• Cooking time:6-7 minutes.
• Total time: 27 minutes.

In southern United State eating Lobia/ Chawali (Black Eyed Peas) on new year day is thought to bring prosperity and luck in the new year.

Since Middle age Lobia/ Chawali (Black Eyed Peas) has been popular food in Africa;  Nigeria is a largest producer in the world. In India, Punjab, Haryana, Delhi, and West UP along with considerable area in Rajasthan, Karnataka, Kerala, Tamil Nadu, Maharashtra and Gujarat produces it.

It is popular in India but never counted as one of the essential pulses and legume like rajma, chhole, mung, urad… although it is full of protein and lots of healthy stuff  also helps to reduce cholesterol, it has crucial role to bringing downtime level of anxiety and stress.

Todays recipe is flavourful as well as one of the cozy meal perfect for  your weekdays… one of the quick meal option can be cook directly (without soaking). Yesterday I prepared this “Lobia/Chawali Amti (Black Eyed Peas MasalaCurry)” with soaked lobia;  one of the popular recipe from Gujarat, Rajasthan, Maharashtra and Punjab.

Although, every state’s preparation style is different but basic ingredient remains Lobia. Here it is Punjabi’s style of cooking with some variations.

One can serve with Cumin Rice, Poori, Paratha, Naan etc.

Ingredients:

• Lobia/Chawali (Black Eyed Peas): 100gm (soaked in water for 6-8 hours)
• Mustard Oil/ Cooking Oil: 3-4 tablespoon
• Tomato: 1 no.(medium)
• Onion: 1 no.(medium)
• Ginger: 1 inch piece
• Garlic: 3-4 clove.
• Green Chilli: 2 no.
• Lemon: 1 no.
• Mustard seed: 1/2 teaspoon
• Chilli powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Coriander Powder: 1 teaspoon
• Garam masala powder: 1/2 teaspoon
• Salt: 1 teaspoon
• Water: 1 cup
• Butter: 20 gm.(optional)

Preparation:

1. Chop onion, tomato, ginger  and garlic, keep aside.
2. Slit green chilli, keep aside.

Method:

1. Heat oil in cooker/ fry pan; add mustard seed, sputter for few seconds, add onion, stir fry on high flame for couple of minutes.
2. Add chopped tomato continue to fry for couple of minutes; add chopped ginger, garlic and green chilli, continue to cook on medium flame for couple of minutes or till tomato get messy in appearance.
3. Add salt, turmeric powder, chilli powder and  coriander powder; fry till oil separates from masala.
4. Add  soaked Lobia, continue to cook for 2-3 minutes on medium  flame; add water as per your requirement ( gravy consistency ); Close the lid, and bring to full Cooking pressure.
5. Reduce to lower heat and cook for 3 minutes; allow it to cool, add Garam masala powder, butter, and coriander leaves. Serve…

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Lobia/Chawali Amti (Black Eyed Peas Masala Curry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.