Saturday, March 14, 2009
Lobhia Curry - Black eyed beans in gravy
Black eyed beans are also called Cowpeas, Rongi/Lobhia, Alasande (Kannada), Chavalya/Chawli (Marathi), karamani (tamil) etc,. I make this dish very often and had taken these pics quite sometime back. Well, they were sitting in my drafts and waiting for the 'publish' button to be clicked. It has been very difficult to squeeze in any time these days. I am left admiring all the bloggers and their energies to cook,click and post them so promptly. I do hope to catch up soon:)
Lobhia This is my entry for the lovely event 'My legume love affair' hosted by Laurie of Mediterranean Cooking in Alaska, an event started by Susan of The Well-Seasoned Cook.
Lobhia
Ingredients:
1 cup black eyed beans
1 big onion chopped finely
1 green chilly slit lengthwise
3 big tomatoes chopped into small pieces
1/2 tsp ginger-garlic paste
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (adjust according to taste)
1/2 tbsp Oil (any cooking oil or olive oil)
Salt to taste
Coriander leaves for garnishing
Lobhia Recipe:
Soak the black eyed beans in water overnight. Boil the soaked beans in enough water till soft.(If using a pressure cooker, cook for 3 whistles with 2 cups of water. If boiling in a pan, it will take around 45 mins on medium heat with about 4 cups of water)
Heat oil in a pan, add cumin seeds. When cumin seeds begin sizzling, add chopped onion and saute till slightly browned.
To this, add in the green chillies and ginger-garlic paste and saute for a min.
Now, add in the coriander powder, turmeric powder and saute for another minute.
At this point, add the tomato pieces, mix well and cook covered till the tomato becomes pulpy.
Add in the cooked beans along with the water used for cooking, red chilli powder and salt to taste. Add enough water to get the consistency of the gravy.
Simmer for another 2-3 mins, till all the spices blend well. (You can mash a few beans if you want a thick texture to the gravy)
Garnish with finely chopped fresh coriander leaves and serve hot with rice or roti.
Lobhia curryPreparation time (includes boiling time): 30-45 mins
Cooking time: 20 mins
Serves: 4-5 (if using as a side dish)
Love the color, looks delicious, bookmarked! :)
ReplyDeletethat looks so tempting. would love to have it now with some rotis :)
ReplyDelete@Asha, that was quick!!! thank Asha, hope you try
ReplyDelete@Vibaas, great to see you..that was a quick response.thanks sweetie:)
the curry looks perfect..love the pic also
ReplyDeletekeerthana,great clicks..havent tried cowpeas like this yet,,would love to .thanks for sharing
ReplyDeleteHey Keerthana....nice black eyed peas curry....snaps looks great....i am planning to post the same curry too :)...but my posting has been lying in drafts for quite a while...:)...hope i will do it very early...ur's looks delicious...good one
ReplyDeleteLobia is one of my favorite beans. Curry looks wonderful!
ReplyDeleteLove the color and pics..looks yumm and delish..
ReplyDeleteHi Keerthana,
ReplyDeleteMy first time here...Ur collection of recipes are nice :)
The manglorean version of black eyed peas curry has coconut masala...ur recipe is interesting, must give it a try. superb clicks
TC
great pic..fiery color n looks so yum n rich..:)
ReplyDeleteFirst time here Keerthana..loved ur space..:)
lovely recipe.I use tamarind as well in this curry.this is my hubby's fav curry.1st timer to ur blog.U have nice recipes
ReplyDeleteDelicious curry...have bookmarked this one...lovely pics.
ReplyDeletelooks gorgeous. Lovely color.
ReplyDeleteLooks wonderful, loved the flavors!
ReplyDeleteThis curry looks delicious and inviting.Great post :)
ReplyDelete@Preety, Thanks Preety, it also tasted great
ReplyDelete@Ann, thanks sweetie. do try it sometime. its easy and healthy too:)
@Vishali, that was the same with me. i have everything lying in drafts but no time to post. Do post ur version soon. would love to see it
@Vani, Thanks Vani, one of my favourite beans too:)
@Ashwini, thanks buddy
@Suparna, thanks for dropping by. i did not know about the mangalore version. will check it out. must be good with coconut.
@Varsha, thanks for dropping by..i was at ur blog a couple of times..but the comment form wouldn't load, so i couldn't buzz u:( will try again
@Varunavi, thanks!am sure adding tamarind will give a more tangy taste..i would love it. but here i used lot os tomatoes, so dint add tamarind extract:)
@Poornima, thanks Poornima, do try it sometime:)
@Uma, thanks buddy..long time dint see you
@Usha, thanks Usha
@Pavitra, thanks sweetie.
will try this version soon..its really tempting.
ReplyDeleteThanks Suma for visiting:)
ReplyDeletekeerathana, these day i have been cooking many curries using lobia. have u tried to sprout them? they are simply best. ur curry looks amazing and i can seriously lick that bowl clean;)
ReplyDelete@Sia, thanks Sia, i never tried sprouting them so far. sounds like a great idea. will do it next time. thanks for letting me know:)
ReplyDeletejust awesomeeeee!
ReplyDeleteWow, good article. I am having a party this weekend and this will be perfect. Hey, wanted to let you know that there is another website called Wacanai.com(http://www.wacanai.com/intro) that you should post your article on. It has a lot of similar stuff on it. I know that you can link your website to it and it will give you a list of similar articles. It's pretty useful, anyways thanks again!
ReplyDeleteThis is a nice recipe. I recently discovered lobhias myself and now this dish is a staple at home. Taste even better with some raw onions on the side and a spritz of lime juice
ReplyDeleteAh, doesn't look like anyone has actually tried the recipe. I'm trying it now - did you really brown 1 large onion in 1/2 Tbsp oil, Keerthana?
ReplyDeleteI was hoping to see how it came out when tried by others, but it doesn't look like anyone has actually tried the recipe. The comments all seem to be about the picture, or the beans used.
ReplyDeleteAnyway, I'm trying it out now - did you really brown 1 large onion in 1/2 Tbsp oil, Keerthana?
Hi Mallika, Yes I have used the same quantity as given here.
ReplyDeleteHowever, I must admit I use very less oil in cooking. So if you want, you can use more according to your needs.
Do let me know how it came out!