Lobia (Black-Eyed Bean Curry)

Name: Lobia (Black-Eyed Bean Curry)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 800 g black-eyed peas; 2 tbsp cooking oil; 3 large onions; 2 large tomatoes; 2 tbsp garlic paste; 1 tbsp ginger paste; 2 tsp coriander powder; 1 tsp cumin powder; 0.5 tsp red chili powder; 0.25 tsp turmeric powder; 2 tsp garam masala; 2 tbsp tamarind pulp; 1 tbsp gingerroot; 2 tbsp fresh coriander leaves

Black-eyed peas, tomatoes and coriander simmered on the stove and spiced with ginger and cumin for a Pakistani dish.

1 hr 15 min · Serves 10 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 45 min · 75 min total
Difficulty: medium

1
Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste. Heat the oil in a deep, thick-bottomed pan on a medium flame.
2
Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
3
Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
5 min
4
Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
5
Add salt to taste and water to make gravy (about 1 1/2 cups). Simmer and cook covered for 10 minutes.
10 min
6
Use a flat spoon to mash some of the beans coarsely. Mix well. Garnish with juliennes of ginger and finely chopped fresh coriander leaves.