Indian black eyed pea curry Recipe

    The Indian black-eyed pea curry or ‘Punjabi Lobia Masala’, as the dish is popularly known as in northern India, is considered to be warm and comforting food as the beans add a rich and buttery flavor to the dish. Black-eyed peas are considered a multicultural symbol of upcoming good fortune and is specifically prepared on New Year’s Day to bring in good luck and prosperity. The great thing about black eyed peas is that they don’t take as long as other legumes to cook. This recipe not only tastes great but can be modified as per one’s taste and liking. It’s hearty, rich in fiber, high in protein and a good source of calcium. Serve this black-eyed pea curry with rice or naan or you can eat a bowl of it on its own to satiate your hunger.


    Delhi, India
    1 person made this


    • 2 tablespoons oil
    • 1 medium yellow onion, chopped
    • 3 cloves garlic (minced)
    • 1-1/2 teaspoons minced fresh ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 3 tablespoon Dabur Hommade Tomato Puree
    • ½ teaspoon cayenne pepper
    • ½ cup diced tomatoes
    • 3 cups cooked black-eyed peas (boiled)
    • Salt to taste
    • ½ teaspoon sugar
    • 1 Tablespoon Lemon Juice
    • ¼ cup coriander leaves, plus extra for garnishing once finished cooking


    1. Take black eyed peas in a bowl. Wash it well. Then soak it in water and soak it overnight
    2. Next day drain the water
    3. Add it to pressure cooker, cover with fresh water and pressure cook for 3 whistles
    4. Simmer the flame and cook for 10 mins
    5. Turn off the heat and let the steam go all by itself
    6. Open the cooker and drain the liquid from the peas. Set aside
    7. Open the cooker and drain the liquid from the peas. Set aside
    8. On the other side, heat the oil in a large saucepan over medium-high heat
    9. Add the onion and cook, stirring frequently, until the onion turns golden
    10. Add the garlic, ginger, coriander, turmeric, cumin, and cayenne and cook
    11. Stir frequently. Cook for 1-2 minutes or till the mixture is fragrant and starts to leave the sides of the pan
    12. Reduce heat to medium, add the diced tomatoes and any accumulated juices to the saucepan and cook until the tomatoes begin to break down
    13. At this stage, also add tomato puree to the mix and stir well
    14. Let the mix cook for 2-3 minutes
    15. Now, add the pre-cooked black-eyed peas to the tomato mix
    16. Add salt, sugar (as required) and stir to mix.
    17. Reduce heat to medium-low and simmer for about 15-20 minutes, stirring occasionally, or long enough for the sauce to thicken slightly and for the flavors to meld.
    18. Add the lemon juice and cilantro leaves and cook for another minute
    19. Taste and adjust salt as required
    20. Serve hot
    21. Garnish with a few cilantro leaves, if desired


    The dish can be served with pav, rice pulao, naan or any bread of your choice and still will taste good. For extra taste and flavor, you can squeeze in some fresh lemon juice on to and serve it with a garnish of slit green chilies.

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    Indian black eyed pea curry Recipe

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