Rajdhani

Lobhiya Lal ki Sabzi (Red Cowpea Curry)

Prep Time 15 min

Cook Time 25 min

Servings 4 People

Ingredients

1 1 cup (200g), dried Lobhiya Lal (Red Cowpeas)

2 1 large, finely chopped Onion

3 2 medium, pureed or finely chopped Tomatoes

4 1.5 tbsp Ginger-Garlic Paste

5 1-2, slit lengthwise (adjust to taste) Green Chillies

6 2 tbsp Ghee or Cooking Oil

7 1 tsp Cumin Seeds (Jeera)

8 A pinch Asafoetida (Hing)

9 1/2 tsp Turmeric Powder (Haldi)

10 1 tsp (adjust to taste) Red Chilli Powder (Laal Mirch)

11 1.5 tsp Coriander Powder (Dhaniya Powder)

12 1/2 tsp Garam Masala

13 To taste Salt

14 2 tbsp, chopped (for garnish) Fresh Coriander Leaves

15 As needed (approx. 3-4 cups total) Water

Instructions

1 Rinse the Lobhiya Lal thoroughly and soak them in ample water overnight, or for at least 6-8 hours. Drain the water completely before cooking.

2 Pressure cook the soaked lobhiya with 3 cups of fresh water and 1/2 teaspoon of salt for 4-5 whistles on high heat, then reduce heat and simmer for 10-12 minutes until they are tender but still hold their shape. Alternatively, boil in a pot until tender. Drain, reserving the cooking liquid.

3 Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Add a pinch of asafoetida.

4 Add the finely chopped onions and sauté until they turn golden brown, stirring frequently to prevent burning (about 5-7 minutes).

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

6 Add the tomato puree (or finely chopped tomatoes) and cook, stirring occasionally, until the oil separates from the masala and the tomatoes are soft and pulpy (about 5-7 minutes).

7 Lower the heat and add turmeric powder, red chilli powder, coriander powder, and salt (remembering salt was added to lobhiya). Mix well and cook for 2-3 minutes, adding a splash of the reserved lobhiya cooking liquid if the masala starts to stick.

8 Add the cooked lobhiya to the prepared masala. Mix gently to coat the cowpeas evenly with the spice mixture.

9 Pour in the reserved lobhiya cooking liquid or fresh water (about 1 to 1.5 cups) to achieve your desired gravy consistency. Bring the curry to a gentle boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld beautifully.

10 Stir in the garam masala and check for seasoning, adjusting salt if necessary.

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

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 Lal

Lobhiya Lal ki Sabzi (Red Cowpea Curry)

Ingredients

Instructions

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