Lobia Curry
- Vegan
- Indian
- ⏱ 45 min (+ soak)
- Serves 4
A North Indian favourite — creamy black-eyed peas simmered in a well-spiced onion-tomato gravy until tender.
Method
- 1
Boil the beans
Drain the soaked beans and boil in fresh water with a pinch of salt for 20–25 minutes until tender. Drain, reserving some cooking liquid.
- 2
Build the masala
Heat the oil in a pot and fry the onion over medium heat for 7–8 minutes until golden.
- 3
Add spices
Stir in the ginger-garlic paste, turmeric and coriander powder, cooking 1 minute until fragrant.
- 4
Cook the tomato
Add the pureed tomato and cook 8 minutes, stirring occasionally, until it thickens and the oil separates at the edges.
- 5
Simmer the beans in
Add the boiled beans and a little of the reserved cooking liquid. Simmer 10–12 minutes so the beans absorb the masala.
- 6
Finish
Stir in the garam masala, adjust salt, and garnish with coriander before serving.
Black-eyed peas need less soaking than most beans — 4–6 hours is enough, so this is a good one for a same-day meal.