Saturday 5 May 2018

Masaledar Lobia - Black eyed beans cooked with dill

Hello friends,

The Indian name for Black Eyed Pea is Lobia or Chowli but we Parsis call it Chora. It is cooked when a housewife is tired of cooking usual sabzis and wants to cook an interesting dish. Sometimes to avoid non veg on the dinner table and give her family some variety. It is also known as cow peas in English. They are good source of iron, calcium and protein. It can be cooked in many ways. Mostly combined with tamarind or  kokam to add tanginess to the gravy.

It can be eaten with rice or roti.  I combine it with Suva bhajji  or Dill to add more nutrient value to the dish. Dill has an unique taste and distinct flavour.  I like it soupy style. Check out the easy recipe and note the ingredients.


1 cup Black eyed pea/cowpeas
1 onion
2 tomatoed
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 cup chopped dill
½ tsp  turmeric powder
1 tsp Chilli powder
1 tsp Cumin seeds/jeera powder
1 tsp Coriander powder
 ½ tsp Garam masala powder
Oil – 2 tbsp

1. You need to soak the black eyed peas overnight or for 5 hours. Give it a strong rub while washing to ignite the soaking process.
2. Put it in a pressure cooker with a little salt and cook for 3 whistles or until soft.
3. Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and sauté till it turns translucent.
4. Now add ginger, garlic and sauté for a few more minutes.
5. Add the dry spices, tomatoes and finely chopped dill leaves.
6. After tomatoes are cooked, add garam masala, boiled  black eyes peas and ½ cup of water and simmer for 10 minutes.
7. Let the consistency of the gravy neither thick nor thin.
8. Garnish with coriander leaves.
9. Now your dish us ready to be relished
10. Serve it with roti or rice. If you want it soupy style, add some raw chopped onions and garlic sev, Trust me you will love this interesting combination. 😇😇😇

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