Lobhiya is a popular bean in North India and the preparation is very similar to Chole. It is mostly eaten as dal with rice and chapati.
| Preparation Time: | 45 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Lobhiya (Black Eyed Beans) | 2 cups |
| Tomato puree | 1 cup |
| Green chillies chopped (optional) | 2 |
| Coriander leaves chopped | 1/4 cup |
| Oil | 1 tbsp |
| Cumin (jeera) powder | 1 tsp |
| Turmeric powder (haldi) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Coriander (dhania) powder | 1 tsp |
| Garam Masala | 1/2 tsp |
| Amchur (dried mango powder) | 1 tsp |
| Salt | 1 1/2 tsp |
| Pav bhaji masala | 2 tsp |
| Cloves (long) | 2 |
| Badi elaichi (big cardamom) | 1 |
| Kasoori Methi (Dried fenugreek leaves) – optional | 1 tsp |
Method
- Pick lobhiya to make sure there are no stones or dirt. Wash thoroughly.
- Cook in pressure cooker with turmeric powder and salt.
- Once the cooker starts whistling, reduce heat and let it cook for 10 minutes. Turn off the heat.
- Open the pressure cooker after the steam dies completely.
- Heat oil in a pan. Add cumin powder, chili powder, coriander powder, mango powder, cloves, cardamom, pav bhaji masala and saute till fragrant.
- Add tomato puree and green chilies. Saute till all the water evaporates and oil starts showing. Turn off the heat.
- Heat fenugreek leaves in microwave for 2 minutes. Crush it to a fine powder. Keep aside.
- Mix boiled lobhiya into the tomato mixture and cook for 5 minutes on low heat. Add garam masala and fenugreek powder. Turn off the heat.
- Serve Lobhiya hot with Rice, Flat bread and Mashed Eggplant.
Notes:
- You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker. Basically the lobhiya should be pretty soft after they are cooked.
- You can skip garlic if you don’t like it.
Summary
Recipe Name
Lobhiya
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)