I feel lobia is a really under-appreciated lentil. I hardly see any use of it in the kitchens now a days. In fact many of my friends use it to blind bake the tart shells.
Here is how it looks:
I am going to make a very simple curry using this beautiful smooth lentil that goes very well as a side dish.
You shall need: [Feeds 2-3]
1 cup…Black Eyed Pea/Lobia [Washed and soaked overnight]
2 -1/2 Cup …water
1… Plump tomato [Chopped]
1…Medium Onion [Chopped]
1…Green Chilli [Finely Chopped]
1 Tsp… Turmeric Powder
1 Tsp… Ginger Garlic paste
1/2 Tsp… Red Chilly Powder
a pinch of Hing/asafoetida
1/2 Tsp… Cumin Seeds
1 Tbsp… Oil
- Boil the pre-soaked lentil in a pressure cooker with 2 cup water. 2 whistles on high flame and 2 whistles on low flame. Dont open until the steam has escaped.
- In a pan, heat oil. Add the hing, cumin and green chilly.
- Add the onions and sweat them.
- Now put in the tomatoes. Add a few tbsp water, reduce the flame to medium. Cover the lid and let it cook until the fat comes up [oil in this case]
- Add all the masala(s) and cook for 20 sec.
- Now add the lobia with the water it was cooked in.
- Cook it covered with a lid on medium flame for 5-7 min.
- Remove lid and let the water reduce to the level you like.
- Serve hot with chapati/bhakri/paratha.
I am sending this to Dish Name Starting with L event at Learning to Cook blog by Akila