Punjabi Lobia | Punjabi Black-Eyed Pea Curry

Hey everyone! Today I'll be sharing with you another childhood favourite recipe of mine, punjabi lobia or a black eyed pea curry with tomatoes. This has all of the familiar flavours of Indian cooking and is such a great treat! I used to eat this all the time in my school cafeteria and wanted my mom to make it for me so bad at home! It's been ages since I've had it but I recently rediscovered this dish and I'm super excited to be sharing it with you! Be sure to follow along with the video recipe below! Enjoy!

  • 1 bay leaf
  • 1 2-cm stick cinnamon
  • 1 black cardamom 
  • 2 tbsp ghee
  • 3-4 tomatoes
  • 1 cup lobia/black eyed peas
  • 20 g ginger
  • 20 g garlic
  • 180 g onion
  • 1 1/2 tsp cumin seeds
  • 1 pinch of hing
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tsp ground coriander 
  • 1/2 tsp mango powder 
  • 1 tsp garam masala
  • 1 tsp turmeric 
  • Optional: 3-4 green chillies 

  1. Soak the lobia overnight or for at least 6-8 hours. 
  2. Cook the lobia in a pressure cooker with salt, the bay leaf, black cardamom, 1/2 tsp of turmeric, and optionally 1 tsp of ginger. Set it aside and reserve the water. 
  3. Puree the ginger, garlic and onion and set aside, then puree the tomatoes in a food processor. 
  4. Heat ghee in a wok or deep pan and crackle in the cumin seeds and add hing. Cook until the cumin seeds are reddish brown. 
  5. Next, add in the remaining turmeric and ground coriander. Mix and cook until the mixture has become dry and brown.
  6. Add in the pureed tomatoes along with the red chilli powder and salt. Then add the black eyed peas along with the reserved water, bringing it to a simmer.
  7. Next add in garam masala and mango powder. Cook until the gravy is to the desired thickness. Serve hot and enjoy :) 


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