Lobia Stir-Fry with Indian Spices Warm Salad
Lobia (black-eyed peas) stir-fry is a warm, wholesome salad made with nutrient-rich black-eyed peas, colorful vegetables, and aromatic Indian spices. This dish is high in fiber and plant-based protein, making it a healthy addition to any meal. It can be served as a side dish or a light meal by itself.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
7 g
Carbs
22 g
Fat
2 g
Fiber
5 g
Ingredients
Carrot
0.5 cup, chopped (100g)
Curry leaves
5 number (0.5g)
Cumin seeds
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Ginger, fresh
1 tsp grated (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
lemon juice
1 tbsp (15g)
Lobia (Black Eyed Peas)
1 small cup (100g)
Common Salt
0.5 tsp (3g)
Black Mustard Seeds
1 tsp (5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Turmeric powder
0.25 tsp (1.25g)
Clove Garlic, Minced
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
Soak Lobia: Wash and soak the lobia (black-eyed peas) overnight in water.
Boil Lobia: Drain and rinse the soaked lobia. Boil it in fresh water with a pinch of salt for 20-25 minutes in a pressure cooker (or until tender but not mushy). Drain and set aside
Cooking Steps
Heat oil in a large skillet or wok over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and sauté for 30 seconds.
Add minced garlic and grated ginger, followed by chopped onions. Sauté until the onions turn translucent (2-3 minutes).
Add the chopped carrots, and red bell pepper. Sprinkle a pinch of salt and stir-fry on medium heat for 4-5 minutes, until the vegetables are tender but still slightly crunchy.
Add turmeric powder, red chili powder, and coriander powder. Mix well to coat the vegetables.
Add the boiled lobia to the skillet and gently toss everything together. If the mixture looks dry, add 1-2 tbsp of water.
Adjust salt to taste. Cook for another 2-3 minutes, allowing the flavors to meld.
Turn off the heat and squeeze fresh lemon juice over the stir-fry.
Garnish with chopped coriander leaves.
Serve immediately