Lobia Rassedar

Lobia Rassedar, a black-eyed peas curry, is a dish that combines the rustic flavors of Indian spices with the earthy richness of lobia. This curry, with its thick, aromatic gravy, is a popular choice in many Indian households, especially in North India. Perfectly spiced and comforting, Lobia Rassedar pairs beautifully with steamed rice or soft rotis, making it a versatile dish suitable for lunch or dinner.

What sets Lobia Rassedar apart is its simplicity and the nutritious punch it packs. Black-eyed peas, also known as cowpeas or lobia, are a powerhouse of essential nutrients and have been a staple in Indian cuisine for generations. The combination of protein, fiber, and a variety of vitamins and minerals makes this curry not just delicious but also incredibly healthy.

Ingredients:

• Black eyed peas or Lobia - 1½ cups
• Onions - 2 (chopped finely)
• Tomatoes - 2 (chopped finely)
• Ginger - 2 tbsp.
• Garlic - 2 tbsp.
• Cumin Seeds - 1 tsp.
• Fenugreek Seeds - ½ tsp.
• Red Chillies - 2
• Cinnamon Stick - 1 inch piece
• Turmeric Powder - ½ tsp.
• Red Chilli Powder - 1 tsp.
• Coriander Leaves - a handful
• Ghee - 4 tbsps.
• Salt - as needed

Method:

• Soak the lobia in water for 8 hours.
• Pressure cook the lobia until soft and set aside.
• In a separate pan, heat 1 tablespoon of oil, and add the fenugreek seeds, cumin seeds and the dried red chillies.
• Fry the spices in the oil for a minute or so, and then transfer into a mixie and grind along with the chopped ginger and garlic into a coarse paste.
• Now, heat 3 tablespoons of oil in a pan and add the cinnamon stick.
• Fry for a minute and add the onions and fry on medium flame until the onions are medium brown.
• When the onions are brown, add the tomato, ground paste, turmeric powder, red chilli powder and salt and mix well.
• Cover and cook till well combined and oil begins to ooze out from the sides.
• Stir in between to prevent the paste from sticking to the bottom of the pan.
• Now add the lobia with the cooked water into the pan.
• Cover and bring to boil, then simmer for at least ten to fifteen minutes till the gravy thickens.
• Garnish with coriander leaves and serve hot with rotis or rice