Goan Style Lobia Curry/Goan Style Black Eyed Bean Curry
Black eyed beans or Cow peas as they are called, are legumes that are available all over the globe. In India they are used in many regional cuisines. The Lobia masala is a popular dish in north India, and so is the Eriserry from Kerala cuisine that uses the legume along with Ash gourd and Yam. In Tamilnadu is it made into a Sundal(salad), or used with other vegetables to make a curry. In the Andhra cuisine It is made into a Vada (fritter), the Gujarati cuisine also has its version of the Lobia curry, called Chawli masala. That’s how wide the usage of these beans is across India.
Cow Peas/ black eyed beans have a soluble fibre that helps in reducing cholesterol, it is said. These are nutrient dense legumes with the richness of Vitamins- A, B1, B2, B3, B6, C , that helps in healthy cell development. They also are rich in micro nutrients like Magnesium, zinc, iron, and copper(source net.med). These legumes also support weight loss and boost digestive health. That I guess is reason enough to include them in your diet, if you haven’t already.
Though the Lobia Sundal (salad) is a regular feature in my house, and so is the Erissery, and Lobia masala, I recently tried a Goan style Lobia curry and it turned out so good. The Goan spice combination of Coriander seeds, Cumin seeds and coconut, gave a very good dimension to the dish, and it tasted different from the regular Lobia masala. Hence documenting this recipe for you all to try.
There is also a Lobia Pulav recipe on the blog, do check it out here. Some other interesting and healthy recipes for you to try are- Daliya Mushroom Risotto, Drumstick Rasam, Curry leaves Powder, Dry fruit ladoo, Vegetable Oats Kichdi, Rajma Masala, and more…
Here is the recipe of Goan style Lobia curry-
PREP TIME: 10Mins+(soak time 4-5 hrs) COOK TIME: 30 Mins
TOTAL TIME: 40Mins COURSE: MAIN
CUISINE: INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Lobia/cow peas/black eyed beans/ 1 cup soak for 4-5 hrs
Onion 1 medium chopped fine
Tomatoes 2 large pureed
Coconut 2 tbsp
Tamarind paste 1 tsp or pulp from a tiny bit of tamarind
Green chillies 2 split
Bay leaf 1
Coriander seeds/dhania 2 tsp
Cumin seeds/Jeera 1 tsp
Dry red chillies (regular/spicy ones)1
Kashmiri or Byadagi chillies 1
Turmeric powder 1/2 tsp
Ginger garlic paste 1tsp
Red chilli powder(regular) 1 tsp
Kashmiri red chilli powder 1 tsp
Oil for sauteing
Directions: Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft. In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.
STEPWISE RECIPE FOLLOWS:
1. Wash and drain the water from Lobia, add fresh water and pressure cook for whistles or until soft. In a pan, roast the coriander seeds, cumin seeds, dry red chillies, and Kashmiri red chillies until crisp. cool. Now put them in a blender jar along with coconut and grind to a fine paste using little water. Set aside.
2. Now in the same pan take some oil and heat. Add the Bay leaf, followed by cumin seeds, and turmeric powder. When the cumin seeds splutter, add the ginger-garlic paste, and fry. Now drop in the chopped onions and saute.
3. When the onions turn light brown, add the split green chillies and saute another 30 secs. Now add the ground masala paste and fry nicely in the oil. When the mixture becomes dry, add the tomato paste, followed by the cooked Lobia/Black eyed beans, along with the water in which the lobia was cooked. Let the mixture simmer for 5 minutes.
4. Now add, salt, red chilli powder, Kashmiri chilli powder, and further simmer for 10 minutes. Add water if required to adjust consistency. After 5 minutes, add the tamarind paste, and cook for just a minute and switch off the flame. Garnish with finely chopped coriander leaves and serve hot with Rotis or rice.
NOTES:
1. There is another variety of the Lobia which are red in colour and resemble kidney beans/Rajma. This curry can be made with those red coloured beans too.
2. The spice level of this curry is medium. Feel free to increase or decrease as per taste.
3. Usually when i refer to “oil of sauteing” in the ingredient list, I mean the regular refined oil. When i use a specific oil like Coconut or Sesame, I always specify.
This is how I served my Goan style Lobia curry with Roti, Cucumber
Raita, and
Beetroot Halwa to make it a complete meal.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Dal Makhni 2 ways
Dal Makhni or Dal Makhani is one of the all-time favourite dishes of my family, whenever we are at a North Indian joint. So I have tasted many versions of it and used to make this recipe at one point in time with cream, as most recipes suggest. I found the dal to be heavy when made this way and then I chanced upon the recipe for Dal Makhni that I’m blogging now on a spice packet, I tried it and it tasted almost like the restaurant ones, so have been following this recipe for a long time now.
Dal Makhni is a dish from Punjab and the main ingredients are black lentils( Black Urad dal whole) Rajma, butter and other spices and condiments. It gets the creamy texture and taste from butter and slow cooking. The longer you cook it on low fire, the tastier. That said, this dal can be made without butter/ cream too. And it tastes all the same.
While you are here please checkout my other recipes like Choley, Pakode wali Dal,
Hari Moong Dal, Rajma and more…
Here is the recipe of Dal Makhni for you–
PREP TIME: 10Mins+soak time(8hrs) COOK TIME: 1 hour
TOTAL TIME: 1 hr 10 Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Black Whole Urad 200 gm ( black lentils) Soaked overnight
Rajma 1 handful (soaked overnight)
Chana dal 1 tbsp.
Garlic 8 pods (finely chopped)
ginger 1-inch piece chopped
Butter 2 tbsp
Tomato 3 medium pureed
Salt as per taste
Red chilli powder 1 tsp( more if you like it spicy)
Dal makhani masala 1.5 tbsp
Kasoori Methi 1 tsp crushed
Directions: Soak the Black Urad, Rajma and Chana dal overnight. Once soaked put them in a pressure cooker with 2 pods of garlic and the ginger and cook for 6 to 8 whistles. Heat 1 tbsp butter in a pan and heat. Put in the Cinnamon stick and garlic and fry don’t brown them. Add in the Kasoori Methi and fry for half a minute. Now add the tomato puree and cook for 3 minutes. Add in the Dal Makhni masala, Red chilli powder, salt and cook until the butter floats. Lightly mash the cooked dals and add them to the tomato mixture. Stir nicely and add 2 cups water and reduce the heat and cook on low fire for about 25 to 30 minutes. Switch off the stove and add another tablespoon of butter and garnish with finely chopped coriander. Creamy Dal Makhni is ready to serve. This Dal goes really well with Parathas, Roti, Jeera rice and other Indian bread. Enjoy and Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the dals overnight.
2. Cook the soaked dal in a pressure cooker along with some garlic and the ginger and a piece of cinnamon stick for 8 to 10 whistles.
3. Take some butter in a pan and heat. Put in the Cinnamon stick and garlic and fry for 1/2 a minute. The garlic must not turn brown. Add in the crushed Kasoori Methi and fry for a minute.
4. Now add in the pureed tomatoes followed by salt, red chilli powder and Dal Makhani masala and cook. Cook until the butter floats/ forms a layer on top.
5. Now add the cooked dal, stir nicely and add 2 cups of water and cook on low fire for 25 to 30 minutes.
6. After 30 mins put off the stove and add a tablespoon( or more)of butter to the dal and garnish with chopped coriander.
NOTES:
1. The Chana dal gives the creaminess to this dish, so don’t do away with it, at the same time don’t put too much of it or the taste may vary.
2. If you don’t have Dal Makhni Masala, use a small quantity of garam masala. For the measures that are given above 2 tsp garam masala should be sufficient.
3. Adding Kashmiri red chilli powder will give the dish a good colour. I have added a mix of both regular red chilli powder and Kashmiri red chilli powder, so that spice and colour are balanced.
If you tried this recipe and liked it please comment below. I would love to hear from you.
