How to make Punjabi Lobia Masala for dinner at home

Punjabi Lobia Masala is a classic curry made with soaked lobia also known as black-eyed peas. It is a protein-rich and classic dish that is enjoyed with rice or roti.

1 cup soaked lobia, 2 tbsp oil, 1 tsp cumin seeds, 1 bay leaf, 1 onion, 1 tbsp ginger-garlic paste, 2 tomatoes, 1 green chilli, ½ tsp turmeric powder, 1 tsp red chilli powder, 1½ tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala, salt to taste, 1 tsp kasuri methi, water, and fresh coriander leaves

Soak the lobia overnight and drain it next morning.

Pressure cook with salt and enough water for 3–4 whistles.

Heat oil in a deep pan, add cumin seeds and bay leaf. Saute until golden.

Next, add ginger-garlic paste and green chilli. Cook till the raw smell disappears.

Now, add tomato puree and cook until oil separates.

Add turmeric, red chilli powder, coriander powder and cumin powder. Cook for a minute and low the flame.

Now, add the cooked lobia and reserved cooking water from the cooked lobia. Simmer for 10–15 minutes.

Add garam masala and crushed kasuri methi, garnish with coriander leaves and serve hot with rice or roti.