Curry · Main Course · North Indian · Vegetarian

Lobia Dal

Being born and raised in South India I was not exposed much to North Indian dishes, other than the typical dishes served in North Indian restaurants which obviously did not include some of the easy and lovely homemade dishes in their menu like the Lobia Dal.

Tasted this brilliant yet simple dal for the first time when a colleague Swati got it in her lunchbox and instantly fell in love with it. Asked for the recipe and tried it out….

Ingredients: (Serves 3-4 )         Preparation time – 30 mins​
Black eyed peas/Lobia – 1 cup approximately 100-150 gms soaked overnight in water
Oil – 3 tbsp
Turmeric powder – 1 tsp
Cumin/Jeera powder – 1 tbsp
Coriander powder – 1 tbsp
Chilli powder – 1 tsp
Ginger – a small piece, de-skin and chopped finely
Garlic – 4-5 pods, finely chopped
Green chillies – 1-2, chopped (Tip: Add more chillies if you want to increase the spice level)
Onions – 2 large, finely chopped
Tomatoes – 2 large, finely chopped
Water – 2 cups, approximately 250ml
Salt to taste
Coriander leaves – 4-5 sprigs, finely chopped

Wash the soaked black eyed peas, drain and keep aside.
Heat oil in the cooker, make sure the flame is set to low. Add the chopped garlic once the oil is hot, saute for a minute.
Add the chopped green chillies and saute for a minute.
Add the chopped ginger and saute.
Next add the chopped onions along with a pinch of salt. Also add the different powders (Turmeric, Cumin, Coriander  , Chilli )and saute them till they start losing their stiffness.
Now add the tomates and saute them till the pulp of the tomatoes start losing its stiffness.
Add the black eyed peas.
Add enough water for the beans to cook along with salt to taste.

Tip: If you require more gravy then you can add more water. Also if you need a thicker gravy you can add small cubes of peeled potatoes along with the water.
Pressure cook for 3 whistles. Once the pressure is released, open, mix well and transfer to a serving bowl.

Garnish with some finely chopped coriander leaves and serve hot along with some hot chapati’s or steamed rice.​


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