Lobia ( लोबिया /चवळी, బొబ్బర్లు): (Indian black eye beans) is a legume that is widely grown in North India and is also widely consumed. Especially it is quiet commonly prepared in Punjab and other northern states.
It is prepared whole or can be combined with vegetables and non-vegetarian foods too. It is having high protein and fiber.
Regional Dish: Punjab and North India.
Cuisine Style: Punjabi | Cooking Time 1 hr | Take it with Rice/Pulkas | Type Currys | Shelf Life : 2 days if refrigerated.
Appx. Nutritional values calculated for 1 serving ( 1cup):
Calories (115.4 Kcal), Carbohydrates (13.6 g), Protein (4.3 g), Fat (4.9 g).
- 2 cups Lobia (Black Eye Beans)
- 1 1/2 tsp Salt To Taste
- 1 1/2 tsp ground coriander powder
- 3/4 tsp ground cumin powder
- 1/2 tsp turmeric powder
- 2 tbsp oil
- 1 small onion, chopped finely
- 2 large cloves of garlic, chopped
- 1 (3/4-inch piece) ginger peeled and chopped
- 1/2 tsp cumin seeds
- 1 medium tomato, chopped
- coriander leaves to garnish
- Soak beans overnight in water
- . Next day, drain the water from beans, cover with fresh water and bring to a boil.
- Add salt, coriander, cumin and turmeric powders. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) with the liquid.
- Continue to simmer, uncovered, until lobhia are soft but not mushy.
- Mixture should be soupy, take off the heat .
- Garnish with finely chopped coriander and serve hot with phulkas or rice or eaten as such.