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Chawli Masala / Lobia Curry / Black Eye Bean Curry
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Chawli Masala / Lobia Curry / Black Eye Bean Curry

Chawli Masala / Lobia Curry / Black Eye Bean Curry is a simple and quick curry made in a pressure cooker by cooking soaked black eye bean along with onion, tomato, ginger garlic paste and regular indian spices. Addition of sambhar masala gives a different flavor and aroma to the dish. The curry is vegan, protein rich and can be enjoyed with roti, bhakri or rice or add some chopped tomato, onion, green chutney , sev to it and serve as a healthy breakfast or chat.
Course curry, dinner, lunch, Main Dish, pulses, vegan
Cuisine Indian
Keyword black eye bean, chawli, curry, dinner, garlic, lightlunch, lobia, main dish, no onion garlic, pulses, roz ka khana, sambhar masala, tomato, vegan
Prep Time 15 minutes
Cook Time 20 minutes
soaking time 6 hours
Servings 4 people
Calories 96kcal

Equipment

  • bowl
  • plate
  • pressure cooker
  • spoon
  • knife

Ingredients

Instructions

  • Wash and soak the black eye bean/ chawli / lobia for 6 hours in water.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Heat oil in a pressure cooker pan. Add mustard seeds, cumin seeds and let them crackle. Add asafoetida and curry leaves and saute.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add the chopped onions, some salt and mix well.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Saute till the onions are translucent. Add the ginger garlic paste and saute for 30 seconds.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add the chopped tomatoes. Saute till the tomatoe soften.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add spices - turmeric powder, red chili powder, coriander cumin powder, sambhar masala. (You can add garam masala in place of sambhar masala). Saute the spices till aromatic.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add the soaked black eye bean/ chawli/ lobia alongwith the water. Add additional water if needed. The total water should be around 3 cups.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add salt and mix well.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Close the pressure cooker lid with whistle and pressure cook the black eye bean for 4-5 whistles on high heat and 2 on low heat. (If you want the black eye bean to be less soft then cook for 2-3 whistle on high heat and 1 on low).
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Let the pressure cooker cook by itself. Remove the whistle and open the lid. The black eye bean/chawli/lobia is cooked.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Stir gently the curry. Add water to adjust the consistency.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Add chopped coriander and mix well. Simmer the curry for 5-7 minutes. Mash some black eye beans with spoon if you want to thicken the gravy.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • The chawli masala / lobia curry/ black eye bean curry is ready to serve.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • Remove the chawli masala / lobia curry/ black eye bean curry in a serving bowl. Garnish with coriander and serve hot with roti, bhakri or rice.
    Chawli Masala / Lobia Curry / Black Eye Bean Curry
  • I have served the chawli masala / lobia curry/ black eye bean curry with kathiyawadi wheat flour biscuit bhakri, dry garlic chutney and date nut rolls for a simple lunch.
  • I have made chawli masala bhakri pizza on tava for my son.
    Bhakri Pizza On Tava With Chawli Masala Topping

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 219mg | Fiber: 4g | Sugar: 2g | Vitamin A: 642IU | Vitamin C: 56mg | Calcium: 33mg | Iron: 2mg