I started cooking Lobia after we shifted to Pune. Here they call this Chawli. In Andhra it is called Alasandalu. My neighbour here in Pune loves this when I cook. She loves my masala. This is such a filling meal and full of protein. So I love it (Of course there is nothing not to love anything about this dish). So do try this dish for yourself. Happy Cooking...
Black eyed pea/Lobia/Chawli – 1 Cup
Onion – 1 medium
Tomato Puree – 2 tbsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Whole red chilli – 2
Turmeric powder – ½ tsp
Ginger Garlic paste – 2 tbsp
Corriander powder – 1 tbsp
Cumin powder – 1 tbsp
Red chilli powder – 1 tbsp
Garam masala – 1 tsp
Ghee – 2 tbsp
Water – 4 ½ cups
Salt to taste
You can cook Lobia in two ways. You can either soak these peas overnight and then drain and cook it. But I usually don’t do this as I cook this dish whenever I feel like. So here is how I do it. For 1 cup of Lobia add 4 ½ cups water and pressure cook on high flame for 1 whistle. Then let it cook on low flame for about 20 – 25 minutes. While cooking, add salt as required with ½ teaspoon turmeric. The lobia or chawli should be soft enough and when pressed with your fingers, it should get mashed easily. Check the lobia once its done.
|In a pan or kadhai add
ghee. Add mustard seeds, |
cumin seeds, whole red chillies.
|Now add onions and fry till translucent|
|Now add ginger garlic paste and dry spices|
|Now add tomato puree and cook till ghee leaves the |
sides of the pan
|Add cooked lobia and adjust seasoning, garam masala. |
Garnish with coriander leaves
For the masala, in a pan or kadhai add ghee.
Add mustard seeds, cumin seeds, whole red chillies and onions. Let it sauté for 2 minutes on a medium flame.
Now add ginger garlic paste,coriander powder, cumin powder and red chilli powder. Let it sauté again for couple of minutes.
Add tomato puree and cook till ghee separates in the pan.
Now add the cooked lobia. Add salt per taste and add garam masala. You can adjust the thickness of the gravy by adding water. Garnish with coriander leaves and serve hot with Jeera Rice.