Lobia with Garlic & Sautéed Veggies Warm Salad
This Lobia with Garlic & Sautéed Veggies Warm Salad is a nourishing and delicious dish featuring black-eyed peas (lobia), garlic, and a medley of sautéed vegetables. It’s a protein-rich, high-fiber salad that is perfect as a warm meal or a side dish. The garlic adds an aromatic depth, while the vegetables provide a refreshing crunch.
Nutrition Facts
Per serving
Energy
130 kcal
Protein
8 g
Carbs
22 g
Fat
2 g
Fiber
5 g
Ingredients
Carrot
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Zucchini
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Green Bell pepper
0.25 cup, chopped (50g)
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 Pepper
0.25 tsp (0.5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Cherry Tomatoes
0.5 cup, halved (100g)
Clove Garlic, Minced
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
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 over medium heat.
Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the chopped carrot, bell pepper, and zucchini to the skillet.
Sprinkle salt, black pepper, and cumin powder over the vegetables.
Sauté for 5-6 minutes until the vegetables are slightly tender but still crunchy.
Add the boiled lobia to the skillet and mix gently with the sautéed vegetables.
Turn off the heat and add halved cherry tomatoes and a drizzle of lemon juice.
Toss gently to combine all the flavors.
Garnish with freshly chopped coriander leaves. Serve warm.