Punjabi Lobia – Punjabi Style Black-Eyed Peas
Lobia or specifically Punjabi lobia is an acquired taste for me. I generally love more complex beans such as chickpeas and red kidney beans. However, the lobia cooks down with 15 minutes of electric pressure cooking and no soaking. Its efficient demeanor has won over my heart. There are obviously many ways to cook this pretty and delicate bean. In Instant Indian, I share a Konkani recipe which is from the Southern Part of India. Today’s recipe is a Punjabi variation. Something that I make often during the week.
My Punjabi Lobia Story
Woa! and what a week it has been! I was super determined to beet the jinx and make sure we had a complete dinner tonight. This blog exists because of my deep need to have balanced food on the table a few times a week. On a bad week, when that does not happen I feel especially dejected. It is really about control. Controlling the kitchen and food on the table keeps me grounded.
Today, despite the freezing cold, I did the farmer’s market round. Yes, a couple of rounds to the school, it seems to have become my second home. Work, school, school work and sometimes home. You get the drift. I have been toying with the thought of facebook live series, just a little unsure about the technology. There is something a little daunting about talking, live and unfettered for 30 minutes. Also, the fact that I am not sure if the effort is worth it.
For me there is always a bit of fun, in trying something new, but, sometimes, I am not sure whether the end justifies the means. In my case, whether the time justifies the means. You knew that is what I meant. And now time for some simple and piping hot lobia or black-eyed peas.
If you like your black-eyed peas or lobia, you can check out my pumpkin dal with Lobia and my keema lobia recipe.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A quick take on North Indian style black-eyed peas or lobia.
Ingredients
- 3 to 4 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 medium sized red onion, finely diced
- 2 cloves of garlic, minced
- 1 tablespoon fresh ginger minced
- 1/2 cup canned or jarred diced tomatoes or 3 medium sized tomatoes, diced
- 1 teaspoon salt or to taste
- 1 teaspoon turmeric
- 1 teaspoon red cayenne pepper
- 3/4 cup dried black-eyed peas aka lobia
- 3/4 cup water
- 1 teaspoon dried fenugreek, kasuri methi (optional)
- 1 teaspoon fresh garam masala
- 2 tablespoons chopped coriander leaves
- 1 or 2 teaspoons fresh lime juice
- Chopped tomatoes or onions to garnish
Instructions
- Turn the instant pot onto saute mode, add in the oil and let it heat for about a minute. Add in the whole cumin seeds and wait for them to sizzle.
- Add in the chopped onions, garlic and ginger and saute for 4 to 5 minutes. You need to saute them until the mixture is fragrant and arromatic.
- Add in the tomatoes, salt, turmeric and red cayenne pepper and mix well.
- Add in the lobia beans and the water. Cover set on 15 minutes of pressure.
- Release the pressure after 5 minutes.
- Mix well and check for the seasonings. Stir in the dried fenugreek (if using), add in the garam masala and the chopped coriander leaves.
- Sprinkle with the lime juice.
- If desired you can add extra chopped tomatoes or onions and serve with rice or flatbreads.