I love cowpeas so much so that, I always prepare pitlai with this instead of chickpeas and that’s what I posted on my blog too. When I saw that Lobia curry is quite common in Gujarati thali spread, I didn’t even think twice and made up my mind to prepare it. I did prepare, and here I am sharing the same with you all. Beans, legumes, and lentils are one among the major sources of plant-based protein. I try to include these in the day to day cooking as much as I can. Over the weekend, I prepare the sprouts and use them in Kuzhambu or salads or curries like below. I know I cannot rely only on these for protein, but still, these play some role in providing the protein content. Our friend N was kind enough share both the lobia curry recipe and the Gujarati dal recipe. She shared all the variations in these recipes and few other interesting recipes with kokum. I would like to thank her for sharing the recipes and the tips. The instant pot fanatic in me made me try this recipe in that. :-) But please check the notes section for the stove-top method. This time, I tried capturing the video and here is Gujarati Lobia Masala Curry video recipe link. Please subscribe to my youtube channel and stay tuned. :-)
Instant Pot Gujarati Lobia Masala Curry
Ingredients:
Black Eyed Peas – ½ cup Water – 2 cups Oil – 2 tsps Mustard Seeds – ½ tsp Cumin Seeds – 1 tsp Curry leaves – few Hing – ¼ tsp Coriander Powder – 1 tsp Red Chilli Powder – ½ tsp Cumin Powder – ¼ tsp Kokum – 1 Salt – 1 tsp Jaggery – 2 tsps Besan – ½ tsp Cilantro – a handful
Prep – Work:
Wash and soak the black eyed peas for at least 4 hours.
Steps:
Set the IP in saute mode and add oil. Once the oil is hot, add the mustard seeds, cumin seeds, curry leaves and hing. As they start to splutter, add the black-eyed peas and 2 cups of water and mix well. Now add salt, coriander powder, cumin powder, red chili powder, one kokum, jaggery and mix well. Set it in manual mode and cook for 6 minutes and let the pressure release normally. Open the lid, when the pressure is gone and now add the besan and cilantro and let it simmer for 5 minutes. That’s it. Lobia curry is ready.
Notes:
Stove Top Method:
Pressure cook the black eyed peas for up to two whistles by adding 2 cups of water and ¼ tsp of salt. Then heat the kadai and add do the tempering. Once the tempering is done, add the cooked beans and all the dry masalas including salt and jaggery and let it simmer for 5 minutes. Finally, add the besan and cilantro mix and simmer it again for 5 minutes. That’s it.
Besan is included to thicken the curry. You can either mix with 3 tbsps water or add or directly. But make sure you mix it well. If you want thin consistency, you can skip the besan. You can replace kokum with one tsp of tamarind paste. Adjust salt and jaggery as per your preference. Green chilies can be included for additional spice. I did not add turmeric but about ½ tsp can be included.
📖 Recipe
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