Moving on… I have always documented my struggle to put across vegetarian meals on the table that will be accepted. Most of the time, I prepare them so limited so that I don’t have any leftovers. Lobia or black eyed beans is one lentil that I absolutely love. I have already shared a recipe before, the way umma makes it for lunch along with rice. On my hunt for a different lobia recipe, I chanced upon this Sanjeev Kapoor recipe and immediately made it. The first time I made it, I had a runny sauce so I tried it again with some amends and it came the way just I wanted it. It was delicious to be scooped with a chapathi and was thankfully finished in not much time. Off to the recipe…
- 1/2 cup lobia/ black eye beans soaked for 4-5 hours or overnight
- 1 1/2 tbsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 dried red chilli
- 1 inch pc ginger
- 6 cloves garlic
- 1 small stick cinnamon
- 1 large onion sliced
- 1 small tomato chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Coriander leaves for garnishing
- Cook the lobia with one cup water in a pressure cooker till done - around 5 to 6 whistles on high flame. Switch off and allow pressure to go by itself.
- In a small frying pan, heat 1/2 tbsp oil. Briefly fry cumin, fenugreek seeds and red chilli, taking care not to burn.
- Pound this mixture along with the ginger and garlic in a mortar and pestle. Set aside.
- In a saucepan, heat the remaining oil. Fry the cinnamon stick for a minute.
- Add the onion and saute till it becomes soft and brownish.
- Now add the pound masala and saute till the raw smell goes.
- Add the tomato, turmeric and chilli powder and cook till the tomato gets mashed and the oil separates. Sprinkle water if the mixture sticks to the pan.
- Add the cooked lobia along with its water and some salt and cook on simmer for 10 minutes, stirring occasionally. Add more water if required.
- Switch off, garnish with coriander leaves. Serve warm with rice or rotis.