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Lobiya Masala Curry ( No Onion garlic )

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Lobiya Masala Curry ( No Onion garlic )

   Vegetarian ,   September 18, 2015  Comments Off on Lobiya Masala Curry ( No Onion garlic )

Whenever I cook something I always look back as to when and where did I actually start eating a particular veggie, legume or fruit. There is always a memory related to each and every food I tasted. Do you also do that ?? Honestly I was a fussy eater when I was little , for me only Potato was my love , my life & my savior ūüėõ ¬†After I was out for studies I had no ‘other choice’, ¬†then eating what is available when I was hungry. In college we use to order lunch boxes from outside¬†and I remember that I tasted the ”¬†Lobiya Masala Curry ” in my lunch¬†box for the first time . I still remember the taste of it , it was just awesum . The person who used to cook and deliver ( = the caterer )¬†was a Maharashtrian guy & he use to cook just amazing lobia curry. Honestly ¬†I don’t know what was in his recipe but I am sure that you can cook a Indian curry in plenty of ways .Every household ¬†has a distinct way of cooking curries. Today I am sharing my way of making this super delicious & healthy legume which can go well with hot Roti/ Chapati or even with some hot rice.


The black-eyed pea or black-eyed bean, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.¬†They are available dried, frozen and canned and offer several health benefits when included in a well-balanced diet. They make a good addition to soups, stews and salads and are also a healthy side dish. It has¬†high fiber content so people looking for some fibre in their diet should start eating Lobia ūüôā


My recipe is quite simple & it doesn’t require onion or garlic , we just need few basic spices along with Tomato & ginger , and we can have a delicious curry ready in just few min. So lets begin ūüôā


  • 1 cup lobia/black eyed beans/cow peas
  • 2 medium size tomatoes
  • ¬Ĺ inch piece ginger , roughly¬†chopped
  • 2-3 green chilly
  • 2 small bay leaves
  • ¬Ĺ tsp cumin seeds/jeera
  • 2 tsp turmeric powder/haldi
  • 1/2 tbsp¬†red chilli powder
  • 1/2 tsp dry Mango powder
  • ¬Ĺ tsp garam masala powder
  • 1 tsp coriander powder
  • 2¬†cups of water
  • 2 tbsp oil
  • Chopped coriander leaves for garnishing
  • Salt to taste


  • Soak lobia overnight or 1 hr before you cook in warm water.
  • Mix chopped tomatoes, ginger & green chilly & make a smooth paste.
  • Heat oil in a pressure cooker ,add the cumin seeds and let¬†it splutter.
  • Then add the¬†bay leaves & saute for 30 sec.
  • Add the tomatoe+ginger+ green chilly paste &¬†saute till the raw aroma of the paste¬†goes away. ( 5-7 min )
  • Add the dry spices – turmeric powder, red chili powder, coriander powder and garam masala.
  • Saute the masala on a low flame, till the mixture starts leaving¬†oil ¬†from the sides.
  • Now add the lobia or black eyed beans., salt to taste & dry mango powder & Stir well. Cook the Lobia in the spices for 4-5 min in low flame.
  • Now add¬†2 cups water & mix well.
  • Pressure cook till the lobia is cooked completely. For me its 4-5 whistle ( depending on your pressure cook give 5 or 6 or 7 whistle )
  • After the pressure is released from the pressure cooker , add chopped coriander & let it¬†simmer without the lid for 3-4 min so that¬†gravy gets¬†thickened. (You can also mash a few cooked beans to thicken the gravy.)
  • Your tasty & delicious Chikoo style Lobiya Masala Curry is ready to be served with rotis or steamed rice. ( BTW Chikoo is my nick name ūüôā Ting !!!!!!!





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