By Vidushi Singh
Black-eyed pea curry made in the Punjabi manner, or lobia masala, is a fiery and savoury dish that goes well with rice or roti.
1 cup black-eyed peas (lobia), soaked overnight 2 onions, finely chopped 2 tomatoes, finely chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1 green chili, slit 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon garam masala Salt, to taste 2 tablespoons oil Fresh coriander leaves, chopped (for garnish)
Pressure cook the lobia peas with 3 cups of water and 1/2 teaspoon of salt until they are soft.
Now In a pan, heat oil and add cumin seeds, add chopped onions and sauté until they turn golden brown.
Add ginger paste, garlic paste, and slit green chili, and sauté for another minute.
Now Add chopped tomatoes and cook until they turn soft, add coriander powder, turmeric powder, red chili powder, and garam masala, and mix well.
Add the cooked lobia along with the water in which they were cooked. Mix well, and let the curry simmer until it is thick.
Garnish with fresh coriander leaves and serve hot with rice or roti. Enjoy!