Punjabi Lobia Curry is a delicious Indian recipe served as a curries. This is highly recommended recipe for all age groups, but strongly recommended for elderly people with diabetes and for the age group between six to fifteen. This age group is highly addicted to fast and junk food.
Punjabi Lobia Curry not only give a feeling of fullness as fibre content is excellent, plus black eyed beans are high in protein, potassium, calcium, magnesium and phosphorous and best and a good source of vitamin A and C. So that's why it is said that lobia beans are a great source of antioxidants and helps in prevention of a wide range of diseases. The regular consumption helps in eliminating various harmful toxins from our body.
Lobia is also known with various names, common names of lobia are chawli, Chauli, Chauwli, Lobiya, Lobhia, Lobhiya, Black Eyed Peas, black eyed bean..
Lobia in other languages
- Karamani (Tamil)
- Bobbarlu (Telugu)
- Alasandalu (Telugu)
- Alsandhi (Kannada)
- Alsande (Malayalam)
- Chauwli (Marathi)
- Lobiya (Hindi)
- Chaurann (Sindhi)
- Raanh (Sindhi)
- Rongi (Punjabi)
- Chora (Gujarati)
- Vella Payuru (Tamil),
- Chori (Gujarati)
The uniqueness of my today's chawli recipe is that it is one pot recipe. Today's recipe of chawli not only taste good but healthy recipe prepared with minimum basic ingredients available in every Indian kitchen.
Let's start with Punjabi Lobia Curry Recipe
✒ RECIPE DETAILS
- Category : Vegetarian
- Course: Main Course
- Cuisine: Indian
- Technique: Pressure Cooking
- Difficulty: Medium
- Serving: 4
- Soaking Time : overnight or 6-7hours
- Preparation Time: 10-12 minutes
- Cooking Time: 20-25 minutes
✒ INGREDIENTS REQUIRED
- 150 g chawli
- 2-3 medium size onions
- 2-3 medium size tomatoes
- 2-3 garlic cloves
- 1 small piece ginger
- 2 green chilies or as per taste
- 1tbsp cooking oil
- 1tsp turmeric
- 2tsp red chilly powder
- 1tsp coriander powder
- Salt to taste
- Pinch of Garam masala powder
- Coriander leaves for garnish
✏ STEP 1: WASH AND SOAK OVERNIGHT
◾Wash and soak the chawli / lobia for 6-8 hours or for overnight. On the very next day, wash chawli under running water tap. Keep it aside till needed.
✏ STEP 2: MISE EN PLACE◾Peel and chop the onions finely.
◾ Make a coarse paste of tomatoes, ginger, garlic and green chilies.
✏ STEP 3: COOKING TIME (PRESSURE COOKING)
◾Heat oil in a pressure cooker, add the onions, sauté them on high flame till turns golden brown in color. (This process will take 3-5 minutes)
◾ Add coarse paste of ginger, garlic, green chilies and tomatoes, mix well, saute this coarse paste for 5-7 minutes until oil is separated from the gravy.
◾Add dry ingredients that is turmeric powder, coriander powder, red chilly powder and salt to taste, mix well and saute for a minute or two.
◾ Now its time to add Lobia and 500ml water (approx 4-5 cups), cover the pressure cooker lid and allow 3-4 whistles and then simmer for 2-3 minutes.Our Punjabi Lobia Curry is ready.
◾ Serve hot with garnished with coriander leaves, sprinkle garam masala and lemon juice. Serve hot with steamed rice.