Indian Cooking with Lobia (Black Eyed Beans) Explained

Lobia/Black-eyed pea/Cowpea is a kind of bean that has a black eye shape/print on its body. This is oval and it is cultivated as a common legume.

Cowpeas or lobia are found in various colors such as creamy white, brown, black, red, etc. Vigna Unguiculata or Lobia comes in various types, sizes, shapes, and tastes like Crowder Pea, Yardlong Bean, Southern Pea, Black-Eyed Peas, and Catjang.

This legume has its orientation between 200 to 300 BC, especially in India and Africa, only cows used to consume the whole plant, and the legumes that are obtained from this are known as Cowpeas.

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What is Lobia?

Lobia is another name for black-eyed peas, which are a type of legume or bean. They are commonly used in Indian and African cuisine, and are known for their nutty flavor and tender texture.

Lobia is a good source of protein, fiber, and several essential vitamins and minerals, making it a nutritious addition to many dishes.

In Indian cuisine, lobia is often used in soups, stews, and curries, and can also be sprouted and used in salads or as a snack.

Uses of Lobia in Indian Cuisines

Lobia is popular due to its savory flavor and various nutritional value. In southern and northern cuisine, lobia is one of the staple foods.

It has a strong flavor and taste, present in many Indian restaurants such as Lobia or Chawli. It is added to curries, dal, soups, and even salads.

This is a bean which is very each and quick to cook. Let us check out some exciting recipes which are easy to cook yet perfect to taste.

Punjabi Lobia Masala

Here in this dish, you need to soak the lobia for 4 to 5 hours and then pressure cook the beans for at least 2 whistles.

Heat ghee in the pan, add bay leaves, cloves, and even cinnamon sticks. Add cumin to the ghee and wait for it to crackle.

Then add ginger garlic paste and cook until the raw smell goes away. Add finely chopped onions and sauté till it is hot.

Then add the tomato puree and regular spices like turmeric, cumin powder, red chili powder, etc, and cook until the ghee leaves the masala.

Then when the gravy is thick, add the lobia and add Kasuri methi when you are about to say it is done.

Apart from this curry or masala, you can also try to add in some salads and make kebabs out of it – just like Chickpea Kebabs and even Lobia Sundal, etc.