Black-eye peas curry or Lobhi curry

Black eyed peas is a light cream colored legume with a dark spot in the center. It has a distinct flavor, and has a very high nutrition value. Its an excellent source of calcium, folate. I make this curry often along side rotis. I often forget to soak the beans, so I end up cooking it directly and I usually cook for a longer time. This is a very easy recipe, and tastes good as well.


1 cup dried black-eyed peas, soaked in water

1 medium onion, finely chopped

2 gloves garlic, minced

1/2 " ginger, minced

2 tomatoes, chopped finely

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp Kitchen King powder

4 tsp Cooking oil

2 tsp ghee or clarified butter

1/2 tsp Cumin Seeds

Salt to taste

1 tbsp coriander leaves, chopped for garnish


1) Drain the Black eyed peas and wash thoroughly, and pressure cook the beans until soft and tender. If its soaked for couple of hours, it will cook quickly. When its cooked, reserve the water, too.

2) In the mean time, heat a oil and ghee in kadai/pan. When hot, add cumin seeds and let it sizzle. Follow by chopped onions, and fry until golden. Add the minced garlic and ginger and fry for 2 or 3 minutes, or until the raw smell fades away.

3) Now add finely chopped tomatoes, and fry until its pulpy, and you see oil separating at the edges.

4) Add red chili powder, Kitchen king powder, turmeric powder, and fry for a minute or two.

5) Now add the cooked Black-eyed peas along with water reserved about 1 cup or so. Add salt and mix well. You can mash the beans a little so the curry thickens naturally. Adjust the spice level.

6) Garnish with coriander leaves

Serve with rotis or rice

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