LOBIA MASALA !!!!!

Lobia Masala is a black eyed peas curry. It is a Punjabi gravy which goes well with rotis. Another ideal side dish for lunch box. Here i skipped adding ginger at the end, but you can add if you like that flavour. I adopted this recipe from SPICE UP THE CURRY.

INGREDIENTS

For pressure cooking:

• Lobia (black eyed beans or chawli or cowpeas) - 1 cup
• Water - 2 cups
• Black cardamom - 2
• Cinnamon stick - 1 inch piece
• Cloves - 2
• Green chili - 1, slit

For gravy:

• Ghee (Clarified butter) or oil - 1 tablespoon
• Dried red chili - 1, broken, seeds and stems removed
• Ginger paste or freshly grated ginger - 1 ½ teaspoons
• Garlic paste or freshly grated garlic - 1 ½ teaspoons
• Tomatoes - 2 medium or 1 ¼ cups chopped
• Salt - to taste
• Coriander powder - 1 teaspoon
• Red chili powder - 1 ½ teaspoons
• Turmeric powder - ½ teaspoon
• Butter - 1 tablespoon
• Garam masala - ½ to 1 teaspoon
• kasoori methi (Dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Heavy cream - 2 tablespoons
• Ginger - 1 teaspoon, julienned (i skipped this)

INSTRUCTIONS

1. Wash black eyed peas or lobia under running cold water till water runs clear.
2. Soak them in enough water for 1 hour.
3. After soaking time discard the water. Take lobia in a pressure cooker, add black cardamom, cinnamon stick, cloves and slit green chili. Also add 2 cups of water. Cover with lid, put the weight on. Turn the heat on high.
4. Pressure cook it for 1 whistle on high and then lower the heat to medium and cook for 15 minutes. Then turn off the stove. Let the pressure go down by itself. Then open the lid. It should be soft and not mushy.
5. Heat the ghee in a pan on medium heat. Once hot add dried red chili. Saute for a minute.
6. Then add grated ginger and garlic (or paste). Saute for 30 seconds.
7. Add chopped tomatoes and salt.
8. Saute till tomatoes get soft.
9. Add turmeric powder, red chili powder and coriander powder.
10. Mix well and cook for a minute.
11. Then add cooked lobia with its water.
12. Stir well.
13. Bring to a simmer.
14. Simmer it for 7-8 minutes or till the gravy thickens.
15. Now add butter.
16. Stir well so it gets melted.
17. Then add garam masala and kasoori methi.(i fried kasoori methi  in little ghee & added it in the end)
18. Mix well.
19. Now add heavy cream.
20. Stir well and simmer for a minute only. Turn off the stove.
21. Add julienned ginger.(i skipped this) Cover the pan with lid.
22. Let it sit for 5 minutes. Then open the lid. Lobia masala is ready to serve.
23. Remove it to a serving bowl and garnish with more ginger. It is optional though.

HAPPY COOKING :)))))))