Punjabi lobia recipe
Punjabi lobia recipe prepared in an onion tomato gravy and served best with rice or roti.
Course
Dinner
,
Lunch
,
Main Dish
,
side dish
Cuisine
indian
,
north indian
,
punjabi
Keyword
Indian Gravies
,
lentil
,
Lobia
,
Vegetarian Main
Servings
Prep Time
4
ppl
15
minutes
Cook Time
20
minutes
Servings
Prep Time
4
ppl
15
minutes
Cook Time
20
minutes
Ingredients
1
cup
lobia/ Black eyed peas
soaked
1
big
onion
pureed with a little water
1/4
cup
tomato puree
or 1/2 cup pureed tomatoes sieved
2
cloves
1/2
inch
cinammon stick
1/2
tsp
cumin seed jeera
1
Black Cardomom
1
green cardomom
1
tsp
salt
or to taste
1
tsp
red chili powder/degi mirch
or to taste
2
tsp
coriander powder
1/2
tsp
garam masala five spice powder
coriander leaves
for garnish
2
tbsp
Desi Ghee/ Clarified Butter/Oil
1
tbsp
Ginger garlic paste
1/2
tsp
turmeric powder/ haldi
Instructions
Heat oil/ghee in a pressure cooker. (or in a deep bottom pan with a lid)
Add black cardamom, green cardamom, jeera, and ginger garlic paste.
Mix well and then add the pureed onions.
Cook the onions till golden brown.
Add 3 tbsp water to this and then add all the spices and salt. Don’t add garam masala at this point. We add the garam masala at the end.
Cook on simmer till oil is separated.
Add the tomato puree. Cook again for a few minutes till oil is separated again.
Now, add the lobia peas and mix well. Cook on simmer for 2-3 minutes. Then add 1 cup of water.
Close the lid of the pressure cooker and cook on high flame up to 1 whistle. Then simmer and cook till 2-3 whistles.
Close the flame. Let it rest until all the pressure is released.
Add a little water if needed for consistency. Add garam masala and mix well. Garnish with coriander leaves and serve hot.