Lobia Curry Punjabi Recipe:
Lobia Curry (black-eyed beans curry/ choli nu shaak) is a basic however scrumptious curry (sabji with sauce) from north Indian cooking which is as a rule served with roti or rice for lunch. This curry can be made in two ways – 1. To begin with, the oaked beans are bubbled until delicate and at that point cooked with flavors, 2. Splashed beans are cooked with flavors and at that point bubbled until delicate. In this recipe, we have utilized the moment strategy and cooked the drenched beans with onion and tomato-based masala in a weight cooker but you can select any one strategy as per your inclination. This one is idealize for lone rangers as it’s stomach feeling, can be arranged in progress, is exceptionally simple to make, and remains great in the fridge for 3-4 days. To make this curry, it doesn’t matter whether you are an amateur cook or a cooking master, you will get the idealize taste each time. Follow the given recipe with step-by-step photographs to make this Lobia Curry Punjabi at home.
Preparation Time: 10 minutes + 4 hours soaking time
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients:
| 3/4 cup Lobia (black peered toward peas/dry choli), splashed in the water for 4-6 hours or overnight |
| 1 tablespoon Oil |
| 1 teaspoon Cumin Seeds |
| 1/2 teaspoon ground Ginger (or paste) |
| 4-5 Curry Leaves, optional |
| 1 Green Chilli, chopped |
| 1 medium Onion, finely chopped (approx. ½ cup) |
| 1 medium Tomato, finely chopped or pureed (approx. ½ cup) |
| 1/2 teaspoon Red Chilli Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/4 teaspoon Turmeric Powder |
| 1½ cups Water |
| Salt, to taste |
| 2 tablespoons Coriander Leaves, for garnishing |
Note: If you are not dousing the beans at that point you require to include more water (include more than 3/4 cup water) and cook them for 8-9 shrieks or until the lobia (black looked-at beans) turn soft.
Directions:
- Rinse 3/4 cup labia (black-eyed peas/choli) for 2-3 times and drench them in sufficient water for 4-6 hours or overnight.
- After splashing, they will increment in measure. Deplete them and wash them once more with water.
- Heat 1 tablespoon oil in a 3 or 5-litre capacity pressure cooker over medium fire. Include 1 teaspoon cumin seeds. When they sizzle, include 1/2 teaspoon ground ginger, 4-5 curry leaves, and 1 chopped green chili. Sauté them for 30 seconds.
- Add 1/2 cup finely chopped onion. Sauté until the onion turns translucent.
- Add 1/2 cup chopped tomato. Sauté until tomatoes turn delicate or for 1-2 minutes.
- Add 1/2 teaspoon red chili powder, 1 teaspoon cumin-coriander powder, and 1/4 teaspoon turmeric powder.
- Mix well and sauté for 30 seconds.
- Add drenched and depleted labia (black-eyed peas) and salt.
- Stir and cook for 1-2 minutes.
- Add 1½ cups water (utilize twofold the sum of water – for 1 portion of beans: utilize 2 parts water).
- Mix well and near the top. Cook for 6-8 shrieks or until the beans are soft.
- Turn off the fire. Let the weight discharge normally. Evacuate the top and check the labia (black-eyed peas). They ought to be soft.
- If you don’t like more sauce or if you need thick sauce at that point pound the few labia beans with the posterior of a spoon and cook once more for 2-3 minutes or until you get the craved consistency.
- Turn off the fire and exchange the curry to a serving bowl. Embellish it with chopped coriander leaves or julienned ginger.
Tips and Variations:
- Lobia (black looked at Benas/black peered toward peas/ chauli) – If you are in a jiffy at that point you can make this curry without splashing the labia. Include more 3/4 cup water (add up to water – 1½ cups + ¾ cup) and cook the beans for 8-9 shrieks or until soft.
- Thickness – Curry turns thick as it cools down so keep watery sauce while cooking.
Taste: Mild Spicy
Serving Ideas: Serve lobia curry with steamed rice or chapati and papad for lunch.