Punjabi Lobia Masala | Black Eyed Beans Masala | Karamani Masala | Cow peas Masala

Which is your favourite lentil or legume? For me it's this cute looking black eyed peas or cow peas. It's known by many names like lobia or karamani in tamil or vanpayar in malayalam. And with this black eyed peas I made Punjabi lobia masala to bring to you folks! It's a very easy recipe, a fail proof recipe and that which brings fond memories of my London weekends. This was a regular most of the weekends for me. Coz I love this dish and it's very easy to make and it doesn't consume much time and I can go back to binge watching series with a happy tummy and less dishes to wash. That's good right.. So let's see how to make this easy recipe..

Serves: 2-3 persons

I Took: 

Preparation Time: 5 minutes

Soaking Time: 30 minutes

Cooking Time: 30 minutes

I Used:

Lobia/Karamani	-	1 cup
Oil	-	1 tbsp
Mustard	-	¼ tsp
Onion	-	1 medium sized (finely chopped)
Tomato	-	2 medium sized (finely chopped)
Red chilly powder	-	1 tsp
Coriander powder	-	1 tsp
Turmeric powder	-	¼ tsp
Garam masala	-	½ tsp
Salt	-	As needed
Coriander leaves	-	To Garnish

The Way:

1. Soak the cow peas/lobia in water for 30 minutes - 1 hour as time permits for you

2. Pressure cook the soaked peas with salt for 3-4 whistles. I keep for 2 whistles in high and 2 in sim. If you do not have time to soak the peas then pressure cook for more whistles say 7-8

3. In a pan heat oil. Splutter mustard 

4. Then add the onions and a little salt (little for the onions as the lobia is already boiled with salt) and saute. The onions should turn transclucent

5. Then add the powders - turmeric, chilly, coriander powders and garam masala. Saute well and allow it to cook for 2-3 minutes till the raw smell goes off

6. Now add the chopped tomatoes and saute. The tomatoes should turn mushy

7. Then add the boiled cow peas along with the water and give a nice stir. Add more water if required to suit your needs of gravy

8. Allow it to cook on low flame (preferably with a lib to the pan) for 4-5 minutes to allow the masala to coat the peas well

9. Before switching off the flame add garam masala and give a quick stir and off the flame. Garnish with coriander leaves

Serve hot with rice or phulkas !

Notes:

• I generally do not add ginger or garlic or ginger-garlic paste to this. If needed you can add 1 tsp ginger garlic paste or 1 tsp finely chopped ginger and 1 tsp finely chopped garlic

Cheers,
Chitz