Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi | How to make lobia masala sabzi | Recipe of Black eyed peas curry with step by step instructions

Vegan and gluten free Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi is indian style curry cooked using lobia/Black eyed beans/sukhi Chawli in onion tomato based gravy with aromatic indian spices.

This is delicious, easy to make, protein rich diet for vegetarians. Enjoy this black eyed peas curry with simple chapati/roti/flatbread or with piping hot steamed rice.

Black eyed bean blondies are worth a try sweet treat from my blog.

A word about Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi

As the name suggests these dried peas have a  black spot on the creamy skin. These are considered to be the most nourishing amongst the legumes variety.

Lobia is known by many names such as Chawli in Marathi, Lobia in Punjabi, Chauri, Chawli or Raungi in Hindi and Raanh in Sindhi.

These are cooked once in 15 days at our place along with Chole bhature, Soyabean nutrella sabzi/curry, Rajma, Kala chana, and whole green moong in rotation.

What is Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi

Lobia/sookhi chawli masala sabzi is also known as black eyed peas curry.

A very popular dish, Lobia masala is cooked in many homes in India quite often. However everyone has their own style to make it.

To make this curry perfect, one of the most important thing to keep in mind is to soak the black eyed peas for atleast an hour.

Soaking beans before cooking helps to reduce the cooking time. I always soak lentils, pulses and legumes beforehand.

Forgot to soak these beans? Don’t worry, just boil the enough water, switch off the flame and drop these beans. Cover and let it soak for atleast half an hour.

What to serve Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi with?

We always prefer to eat this curry with hot fulka/chapati/ indian flatbread. In addition to that, I serve Gobhi aloo/Cauliflower and potatoes, or Suran ki sabzi/ Jimikand masala and some Cucumber peanut raita or Vegetable raita.

Similarly, this goes well with steamed rice also.

Step by step instructions and pictorial presentation to make Lobia masala sabzi

Soak lobia in water for about an hour. Wash and drain the lobia and keep aside.

Heat oil in a thick bottom pan, add the finely chopped onions and saute till it turns translucent. At this stage add salt to cook them faster.

Once onions have turns light brown in colour, add minced ginger garlic chilli.

Mix and saute till the onions start turning deep brown and all the raw smell goes off.

Next add all the basic spices mentioned like turmeric powder, red chilli powder, coriander powder, and mix well.

Mix grated tomatoes and saute till the oil starts separating from this mixture.

To this, add the soaked lobia and mix. Pour in almost 3 cups or more of water and give it a boil.

Transfer this to pressure cooker with its lid and weight and let it cook for 2 whistles on high flame.

Then turn the flame on low and let it cook for about 10 minutes. Switch off the flame and allow the cooker to cool and the pressure to release.

Open the lid and check the consistency of the lobia curry. If you find it dry, add some more water.

Check seasoning and place this back on stove top to allow it to simmer for a few more minutes and then switch off the flame.

Garnish with some finely chopped coriander leaves and serve.

This curry goes well with chapati, paratha, plain rice or jeera rice.

Notes :

If you wish to cook this early morning, I would suggest to soak lobia previous night.

You can adjust the amount of spiciness as per your preference.

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5 from 3 votes

Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi

Vegan and gluten free Lobia masala sabzi | Black eyed peas curry | Sukhi Chawli sabzi is indian style curry cooked using lobia/Black eyed beans/sukhi Chawli in onion tomato based gravy with aromatic indian spices.

Prep Time10 minutes mins

Cook Time15 minutes mins

soaking time1 hour hr

Course: Main Course

Cuisine: Indian

Keyword: Black eyed peas curry, Chawli ki sabzi, Lobia masala sabzi, Sookhi chawli sabzi

Servings: 4

Author: Lata Lala

Ingredients

• Lobia safed chawli/ black-eyed peas/ cowpeas 1 cup
• Large tomatoes grated 2
• Onion finely chopped 2
• Garlic paste 1 tsp
• Ginger paste 1/2 tsp
• Green chillies minced 2
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Oil 2 tbsp
• Some chopped coriander leaves to garnish

Instructions

• Soak lobia in water for about an hour. Wash and drain the lobia and keep aside.
• Heat oil in a thick bottom pan, add the finely chopped onions and saute till it turns translucent. At this stage add salt to cook them faster.
• Once onions have turns light brown in color, add minced ginger, garlic and chillies.
• Mix and saute till the onions start turning deep brown and all the raw smell goes off.
• Next add all the basic spices mentioned like turmeric powder, red chilli powder, coriander powder, and mix well.
• Mix grated tomatoes and saute till the oil starts separating from this mixture.
• To this, add the soaked lobia and mix. Pour in almost 3 cups or more of water and give it a boil.
• Transfer this to pressure cooker with its lid and weight and let it cook for 2 whistles on high flame.
• Then turn the flame on low and let it cook for about 10 minutes. Switch off the flame and allow the cooker to cool and the pressure to release.
• Open the lid and check the consistency of the lobia curry. If you find it dry, add some more water.
• Check seasoning and place this back on stove top to allow it to simmer for a few more minutes and then switch off the flame.
• Garnish with some finely chopped coriander leaves and serve.
• This curry goes well with chapati, paratha, plain rice or jeera rice.

Notes

1. If you wish to cook this early morning, I would suggest to soak lobia previous night.

2. You can adjust the amount of spiciness as per your preference.

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