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Black Eyed Beans (Lobia)

Black Eyed Beans (Lobia)

Black Eyed Beans (Lobia)

Black Eyed Bean is also known as Lobia or Chawli This is a basic recipe, easy and nutritious recipe to make, very delicious and protein-rich.
3.67 from 12 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 1 cup black eyed beans lobia, chawli
  • 2 tbsp oil
  • 1 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp coriander powder dhania
  • 1 tbsp ginger shredded
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric haldi
  • 1/2 tsp mango powder aam choor
  • 1/4 tsp garam masala
  • 1 tsp salt
  • 1 tomato chopped
  • 3 cups water approx.

Garnishing

  • 2 green chili
  • 2 lemon slices

Instructions
 

  • Wash and soak beans for one hour or more.
  • In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
  • Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
  • Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
  • Turn off the heat and wait until the steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
  • Add mango powder, garam masala, and tomatoes, and cover the cooker for a few minutes. That will give tomatoes a chance to get semi-cooked with steam.
  • Garnish this with lemon wedge.

Notes

Tips
Making a paste with the spices will prevent the spices from burning.
Tried this recipe?Let us know how it was!

Make The Best Black Eyed Beans Recipe

Mastering the Art of Black-eyed beans are a type of legume that are also known as black-eyed peas. They are a variety of cowpea and are commonly used in cooking around the world. Black-eyed beans are a popular ingredient in many cuisines due to their versatility and nutritional value. They are a good source of plant-based protein, making them a great option for vegan and vegetarian diets. 

Additionally, they are naturally gluten-free, making them suitable for those with gluten sensitivities or celiac disease. Black-eyed beans can be used to make a variety of dishes, including salads, soups, stews, and curries. They are often used in combination with other ingredients such as vegetables, spices, and grains to create flavorful and nutritious meals.

Cooking Black-Eyed Beans: A Flavorful Delight

Introduction to Black-Eyed Beans

Black-eyed beans, also known as black-eyed peas, are a versatile legume that adds texture and flavor to a variety of dishes. Whether used in soups, stews, salads, or curries, black-eyed beans are a nutritious and delicious addition to any meal. This guide will teach you how to cook black-eyed beans to perfection, ensuring that they are tender, flavorful, and ready to be enjoyed in your favorite recipes.

Step 1: Soaking the Black-Eyed Beans

Before cooking black-eyed beans, it’s essential to soak them to reduce cooking time and improve digestibility. Rinse the beans thoroughly under cold water to remove any dirt or debris, then transfer them to a large bowl. Cover the beans with water and let them soak for at least 6-8 hours or overnight. Soaking helps soften the beans and reduces the risk of digestive discomfort.

Step 2: Cooking the Black-Eyed Beans

Once the beans have soaked, drain and rinse them again before cooking. Transfer the beans to a large pot and cover them with fresh water, ensuring that there is enough water to fully submerge the beans. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beans simmer gently. Cook the beans for about 45 minutes to 1 hour, or until they are tender but not mushy. Check the beans occasionally and add more water if necessary to keep them submerged.

Step 3: Adding Flavor to the Black-Eyed Beans

While the beans are cooking, you can enhance their flavor by adding aromatics and seasonings. Consider adding chopped bay leaves, and a pinch of salt to the cooking water for added depth of flavor. You can also experiment with different herbs and spices such as thyme, cumin, or smoked paprika to customize the taste of the beans to your liking.

Step 4: Testing for Doneness 

To check if the black-eyed beans are done, simply take a few beans out of the pot and press them gently between your fingers. They should be soft and tender without any resistance. Be careful not to overcook the beans, as they can become mushy and lose their texture if cooked for too long. Once the beans are cooked to perfection, remove them from the heat and drain any excess cooking liquid.

Step 5: Serving the Black-Eyed Beans 

Once cooked, black-eyed beans can be enjoyed in a variety of ways. Serve them as a side dish alongside rice, quinoa, or roasted vegetables for a hearty and nutritious meal. Alternatively, use them as a base for soups, stews, salads, or bean burgers for a flavorful and satisfying dish. The possibilities are endless when it comes to incorporating black-eyed beans into your cooking repertoire.

Tips for Cooking the Best Black-Eyed Beans

  • Use Fresh Beans: Whenever possible, use fresh, high-quality black-eyed beans for the best results. Fresh beans will cook more evenly and have better texture compared to older beans.
  • Don’t Salt Too Early: Avoid adding salt to the cooking water until the beans are almost fully cooked. Adding salt too early can toughen the beans and prolong the cooking time.
  • Customize the Flavor: Experiment with different seasonings and aromatics to customize the flavor of the beans to your taste preferences. Don’t be afraid to get creative and try new combinations of herbs and spices.

Variations of Black-Eyed Beans

  • Spicy Black-Eyed Beans: Add diced jalapenos, crushed red pepper flakes, or hot sauce to the cooking water for a spicy kick.
  • Creamy Black-Eyed Beans: Stir in a splash of coconut milk or cream towards the end of cooking for a creamy texture and rich flavor.

Benefits of Black-Eyed Beans

  • Rich in Protein: Black-eyed beans are a good source of plant-based protein, making them an excellent choice for vegetarians and vegans.
  • High in Fiber: With a high fiber content, black-eyed beans help promote digestive health and keep you feeling full and satisfied.
  • Nutrient-Dense: Black-eyed beans are packed with essential vitamins and minerals, including folate, iron, and magnesium, which are important for overall health and well-being.

Frequently Asked Questions (FAQs)

Do I need to soak black-eyed beans before cooking?

  • While soaking is not strictly necessary, it helps reduce cooking time and improve digestibility. If you’re short on time, you can skip the soaking step and cook the beans for a longer period.

Can I cook black-eyed beans in a pressure cooker?

  • Yes, cooking black-eyed beans in a pressure cooker is a quick and efficient method. Follow the manufacturer’s instructions for cooking times and pressure release methods.

How long do cooked black-eyed beans last?

  • Cooked black-eyed beans can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.

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47 thoughts on “Black Eyed Beans (Lobia)

  1. Hi Aunty
    You mention adding green chilli to the ginger paste, but there’s no mention of green chilli in the main ingredients ( only garnish). Red chilli powder is mentioned in the main ingredients but not in the method. Is it red chilli pwdr that has to be added to the paste, not green chilli? Would you clarify pls?
    Many thanks in advance.

  2. This was delicious. I have made several recipes from your website and all are delicious and representative of the food I loved during my years in southern Nepal and northern India. The best food I have ever had.

  3. I used to work at an Ayurvedic restaurant and I think this is why the recipe does not have garlic or onions. This recipe doesn’t need either of them, anyway. I have used this recipe (without a pressure cooker) for several years now. I use this and only this for my new years black-eyed-peas recipes, for good luck. So simple and so darn good. I added a bit of hearty greens this time and still so wonderful.
    My 16 yr old daughter and I eat this till its gone, we cant keep it. Maybe I should try a quadruple batch!

  4. Excellent! I made this today, and it was delicious, even though I didn’t have the mango powder or asafoetida. I used sun-dried tomatoes, since fresh tomatoes have little flavor in winter. To get mine to look like yours, I had to cook it for a couple of minutes longer and with a bit less water, in my pressure cooker. The videos are great, and I love seeing how the finished dish is supposed to look. So much better than using a cookbook, and having to guess. It is like having a favorite aunt to teach me Indian cooking!

  5. I find the recipes easy to follow my family are great funs of Indian Cuisine. I am African by origin but have a Gujurati blood line..and visit India alot. Thanks so much Aunty

  6. I loved this simple recipe. I’ve made it twice in a matter of one month. The second time, I tweaked it a little. I added some onions and garlic, it turned out fabulous.
    Thank you Aunty for all the wonderful recipes. I love them all. I’m planning a Chaat party next month and I’m planning to try out the samosas. I also want to make my own puris for pani puri. Can’t wait to try them!

  7. Hello Aunty,
    I loved this recipe. We make it very often but with onions and tomatoes in it. My mom use to make paratha of lobia. Once it is boiled, take it out and add dry spices like salt, red chilli, garam masala and mango powder. Mash it an dthen stuff in parathas like any other stuffed paratha. This use to taste so good during winter in India. Miss those days. Thanks for sharing this recipe with us.

  8. Hi Aunty – I do not have a pressure cooker and would like to make this dish. Would a regular cast iron pot work instead of teh pressure cook? if yes, how much longer does the beans need to cook? Please advise when you have a moment. Thank you.

  9. Hi Manjula aunty,
    i tried the lobia for lunch today. it was sooooo super fantastic. i used to think lobia cant be made without the onion garlic tadka. but today’s lunch was made special by ur recipe. thanks.

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