Lobia (Black-Eyed Bean Curry) Recipe

Name: Lobia (Black-Eyed Bean Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g black-eyed peas (beans, canned); 2 tablespoons cooking oil; 3 large onions, sliced; 2 large tomatoes, chopped; 2 tablespoons garlic paste; 1 tablespoon ginger paste; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon red chili powder; 1/4 teaspoon turmeric powder; 2 teaspoons garam masala; 2 tablespoons tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp); 1 tablespoon gingerroot, julienned; 2 tablespoons fresh coriander leaves, chopped fine

Servings: persons

800 g black-eyed peas (beans, canned)
2 tablespoons cooking oil
3 large onions, sliced
2 large tomatoes, chopped
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala
2 tablespoons tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
1 tablespoon gingerroot, julienned
2 tablespoons fresh coriander leaves, chopped fine

1
Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
2
Heat the oil in a deep, thick-bottomed pan on a medium flame.
3
Add the remaining sliced onion and fry till light golden.
4
Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
5
Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
6
Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
7
Add salt to taste and water to make gravy (about 1 1/2 cups).
8
Simmer and cook covered for 10 minutes.
9
Use a flat spoon to mash some of the beans coarsely. Mix well.
10
Garnish with juliennes of ginger and finely chopped fresh coriander leaves.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 800 g black-eyed peas (beans, canned), 2 tablespoons cooking oil, 3 large onions, sliced, 2 large tomatoes, chopped, and more.

Yes, Lobia (Black-Eyed Bean Curry) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobia (Black-Eyed Bean Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions