Saturday, May 3, 2008

Bhuna Masala Lobhia | Black-Eyed Peas in a Spicy Tomato Sauce

Lobhia or Black-eyed beans are one of the more popular beans cooked across the Indian sub-continent. They are easy to prepare, very tasty, and chock full of nutrition - including calcium, folate, and Vitamin A!! They can be prepared in a dry vegetable style or in a more soupy way as a curry. They are excellent served with Parathas or rice.

2 cups lobhia, soaked overnight
1 black cardamom
1 tsp cumin
6 black peppercorns
2 bay leaves
1 small piece star anise
2 cloves
1/2 tsp turmeric
Salt, to taste
2 large dried red chillies
1 tsp ginger-garlic paste
1 large onion, diced
2 large tomatoes, diced
1 tbsp olive oil

  1. Pressure cook the lobhia with a pinch of salt and turmeric. If you do not have a pressure cooker, cook it in a pan until soft.
  2. In a large saucepan, heat the oil. Next add the cumin, cardamom, bay leaves, black peppercorns, cloves, and star anise. When these spices release a delicate aroma, add the onions and fry until transparent. Now add the chillies, and the chopped tomatoes.
  3. Cover and cook for 10 minutes, stirring occasionally.
  4. Now add the beans along with the water they were cooked in. Mix well. Boil and the cook on reduced heat for another 10 minutes.
  5. Adjust the seasonings, and serve steaming hot with rice.
Note: This curry can be frozen and will stay well for at least a month in the freezer. Pull it out when you have surprise guests for a meal, or you need to add one dish to your dinner!

Vegan Recipe

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1 comment:

  1. Love this beans too. Great looking dish A, sounds good with parathas!:)


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