Lobia (Black-Eyed Peas Curry)

Name: Lobia (Black-Eyed Peas Curry)
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 cup black-eyed peas; 1.5 tsp salt; 1.5 tsp ground coriander; 0.75 tsp ground cumin; 0.5 tsp ground turmeric; 2 tbsp oil; 1 small onion; 2 large garlic cloves; 0.75 inch gingerroot; 0.5 tsp cumin seed; 1 medium tomatoes

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

1 hr 25 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 70 min · 85 min total
Difficulty: medium

1
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
2
Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
45 min
3
Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved. Mixture should be soupy.