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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.
Course Main Course
Cuisine Indian
Keyword Black eyed peas curry, Chawli ki sabzi, Lobia masala sabzi, Sookhi chawli sabzi
Prep Time 10 minutes
Cook Time 15 minutes
soaking time 1 hour
Servings 4
Author Lata Lala


  • 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


  • 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.


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.