Lobia Curry (Black Eyed Peas)

Black Eyed Peas is not just the music band starring Fergie. It's also a type of lentil bean that is a great source of protien. I recently learned that the Indian term for black eyed peas is "Lobia." I actually bought a few fresh stings of lobia last week, but it was not enough for any type of curry. I ended up just adding the peas to the khichadi. This time I am making a curry from the dry lentils that I bought from the market over the weekend.

1 cup lobia (black eyes peas), soaked overnight * See Note 1 below
1 onion
1/4 tsp cumin powder
1 tbsp ginger-garlic-green chili paste
3-4 tomatoes, chopped
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
Pinch of asafoetida
1 tsp mustard seeds
1 tsp oil/ghee
2 tbsp chopped cilantro for garnish
Salt to taste

1. Soak the lobia beans for 30 minutes to an hour in warm water. I soaked them overnight instead. Then wash it a few times under running water.
2. Pressure cook the beans with enough water for 5-6 whistles. [Only 3-4 whistles if you soaked overnight. Otherwise, it will burn so watch out!] Add a bit of salt to help cook faster.
3. Heat ghee in pan. When hot, add the mustard seeds and allow to splutter. When fully splutters, add the asafoetida, green chili-ginger-garlic paste and fry for few seconds. Then add the onions and sautee until golden brown in color.
4. Next add the tomatoes and mix. Add salt, turmeric, red chili powder, coriander powder and cumin powder. Add a bit of water and close lid to cook tomatoes. Cook the tomatoes for about 10-15 minutes.
5. When tomato gravy has cooked down, add the cooked lobia beans. Mix well, cover and cook on low heat for 8-10 more minutes so that beans absorb all the spices. Add more water if necessary.
6. Garnish with chopped cilantro and serve hot with rice or roti and a side salad.

Note 1: If cooking for two, only soak 1/2 cup of dry beans because the beans double in size when soaked overnight.

This dish reminds me of the one we had once in Goa at this restaurant called Mum's Kitchen. It was soo good. We both thoroughly enjoyed the meal and the restaurant. My creation could not compare, of course, but it was good enough for us. I am adding this curry to Leftovers because it tastes great the next morning with toast. Yes, I know ir sounds weird, but it taste so good. Try it for yourself.