Friday, May 1, 2009

Lobia curry


2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger peeled and chopped
1/2 tsp cumin seeds
1 medium tomato, chopped
coriander leaves to garnish.


  1. In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.

  2. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.

  3. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.

  4. Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.

  5. Mixture should be soupy.

  6. Garnish with finely chopped coriander and serve hot with phulkas.

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