Rajdhani

Pindi Lobhiya (Spiced White Lobhiya Curry)

Prep Time 15 min

Cook Time 30 min

Servings 4 People

Ingredients

1 1 cup (200g), dried Lobhiya Safed (White Lobhiya/Black-eyed Peas)

2 2 medium, finely chopped Onion

3 2 medium, pureed Tomato

4 1 tablespoon Ginger-Garlic Paste

5 1-2, slit lengthwise (adjust to heat preference) Green Chilli

6 2 tablespoons Vegetable Oil or Ghee

7 1 teaspoon Cumin Seeds (Jeera)

8 1/2 teaspoon Turmeric Powder (Haldi)

9 1 teaspoon (or to taste) Red Chilli Powder (Lal Mirch)

10 2 teaspoons Coriander Powder (Dhania Powder)

11 1/2 teaspoon Garam Masala

12 1/2 teaspoon (optional, for tang) Amchur Powder (Dry Mango Powder)

13 To taste Salt

14 3-4 cups (for soaking & cooking) Water

15 2 tablespoons, chopped (for garnish) Fresh Coriander Leaves

Instructions

1 Rinse the lobhiya thoroughly. Soak in 3 cups of fresh water overnight (8-10 hours) or for a minimum of 4 hours. Drain and rinse again.

2 Transfer the soaked lobhiya to a pressure cooker. Add 2.5 cups of fresh water and a pinch of salt. Pressure cook for 4-5 whistles on medium-high heat, then reduce heat and cook for another 5 minutes, ensuring the lobhiya is tender but holds its shape. Let the pressure release naturally.

3 Heat vegetable oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and allow them to splutter.

4 Add the finely chopped onions and sauté until they turn golden brown, about 7-10 minutes.

5 Stir in the ginger-garlic paste and green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.

6 Add the tomato puree and cook, stirring occasionally, until the oil starts to separate from the masala, about 5-7 minutes.

7 Lower the heat and add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 2-3 minutes, adding a tablespoon or two of water if the masala sticks to the bottom.

8 Add the cooked lobhiya (along with about 1/2 cup of its cooking liquid, if desired, otherwise add fresh hot water to adjust consistency) to the pan. Mix gently to combine with the masala.

9 Bring the curry to a gentle simmer. Cover the pan and cook for 10-15 minutes on low heat, allowing the flavors to meld and the lobhiya to absorb the spices.

10 Stir in the garam masala and amchur powder (if using). Cook for another 2-3 minutes.

11 Garnish generously with fresh chopped coriander leaves. Serve hot with roti, naan, or steamed rice.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

Lobhiya Safed

Pindi Lobhiya (Spiced White Lobhiya Curry)

Ingredients

Instructions

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