Lobia (Black-Eyed Pea Curry)

Rich in plant-based protein and dietary fiber, this traditional Indian curry provides a highly nourishing and satisfying meal prepared with minimal healthy fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 260 g (1 1/3 cups) dry black-eyed peas, soaked overnight · 814 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 medium (130 g) onion, finely diced · 52 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tbsp (12 g) fresh ginger, grated · 10 kcal in the whole recipe
• 2 medium (260 g) fresh tomatoes, puréed · 47 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 15 g fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 1 tsp cumin seeds, 1/2 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, salt to taste, and water

Method

1. Drain the soaked dry black-eyed peas, boil them in a pot with water for 20-25 minutes until tender, and drain.

   

2. Heat olive oil in a wide pot, add cumin seeds until they sizzle, then add onion, garlic, and fresh ginger, sautéing for 5-6 minutes until golden.

   

3. Add puréed tomatoes, tomato paste, turmeric, chili powder, and salt, cooking for 5-7 minutes until the masala darkens and thickens.

   

4. Stir in the cooked black-eyed peas and 3 cups of warm water, cover, and simmer on low heat for 15 minutes to allow flavors to meld.

   

5. Mix in garam masala and fresh cilantro just before taking off the heat, then serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.