How to make Spicy Lobia

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Black Eyed Peas, Scraped Fresh Coconut

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Sarson kja Saag-SK Khazana, Parangikai Pulikai, Mung Ni Dal Ne Papeta, Aloo Ka Bharta.

Spicy Lobia

Spicy Lobia Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spicy Lobia Recipe

  • Black Eyed Peas 1 cup

  • Scraped Fresh Coconut 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Oil 1 tablespoon

  • Onion roughly chopped 1 medium

  • Green chillies 3

  • Garlic finely chopped 2 teaspoons

  • Sugar 1 teaspoon

  • Tamarind paste 1 teaspoon

Method

Step 1

Heat sufficient water in a deep non-stick pan. Add black eyed peas and turmeric powder, mix well and boil.

Step 2

Dry roast coriander seeds and cumin seeds till fragrant. Remove from heat and cool.

Step 3

Grind together dry roasted spices alongwith red chillies and coconut into a smooth paste.

Step 4

Heat oil in a non-stick pan. Add onion and saute well.

Step 5

Slit green chillies into halves lengthwise and add to the pan alongwith garlic and saute for 2 minutes.

Step 6

Add ground paste, mix well and sauté for 2 minutes. Add boiled black eyed peas alongwith the stock and stir to mix.

Step 7

Add sugar and tamarind paste and mix well. Simmer for 3-4 minutes.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.