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Punjabi lobia (Black-eyed peas)
From Regional Indian Cooking (pg 55) by Ajoy Joshi and Alison Roberts
Ingredients
  • 220 g dried black-eyed peas, soaked overnight
  • ½ tsp tumeric
  • ⅓ c veg oil
  • 2 yellow onions, chopped
  • 1 tsp salt
  • 1½ tbs minced garlic
  • 1 tbsp grated fresh ginger
  • 2 tsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • ½ tsp chili powder
  • 1 large tomato, chopped
  • ⅓ c plain yogurt
  • 2 tbsp chopped fresh cilantro
Steps
  1. Simmer peas with tumeric over medium heat until tender (20 to 30 minutes). Set aside
  2. In a large frying pan heat oil over medium-low heat. Add onions and cook until softened (10 to 15 minutes).
  3. Stir in garlic, ginger, coriander, cumin and chili and cook until fragrant (2 to 3 minutes).
  4. Stir in tomato and cook until softened (10 minutes).
  5. Remove from heat and stir in yogurt, mixing well.
  6. Add cooked peas and toss to heat.
 

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