Lobia sabji
Lobia sabji is a delicious and healthy Indian curry made with black-eyed peas and vegetables. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. Black-eyed peas are high in protein and fiber, making this dish an excellent source of nutrition. The blend of spices adds a unique flavor to the dish, making it a perfect accompaniment to rice or roti.
Allergen Information: Contains No major allergies, however, people who are allergic to legumes should avoid this dish.
Nutrition Facts
Per serving
Energy
113 kcal
Protein
7 g
Carbs
18 g
Fat
2 g
Fiber
4 g
Ingredients
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
chopped tomato
1 cup (60g)
Garlic paste
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Lobia (Black Eyed Peas)
0.5 cup (100g)
Ginger Paste
0.5 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (5g)
Instructions
Preparation
-Soak Lobia beans in water overnight.
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger paste and garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and green chili and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
Add soaked and drained black-eyed peas and mix well, ensuring the peas are coated in the masala.
Add 1 1/2 cups of water and pressure cook for 4-5 whistles or until the peas are cooked through. Alternatively, cook in a covered pan over medium heat for 30-40 minutes or until the peas are cooked through.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.