Name: Punjabi lobia masala recipe by Bindiya Sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup Lobia (black eye peas) soaked overnight; 2 medium onions chopped; 4 medium tomatoes chopped; Ginger- garlic paste- 1 tsp; Turmeric powder- 1/2 tsp; Cumin seeds- 1/2 tsp; Deggi mirch- 1/2 tsp; Garam masala- 1 tsp; Green chilli 1 chopped; Salt to taste; Ghee/oil- 2 tbsp; Lemon juice- 2 tbsp; Green coriander leaves- a handful

Ingredients Serving: 4

1 cup Lobia (black eye peas) soaked overnight
2 medium onions chopped
4 medium tomatoes chopped
Ginger- garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1/2 tsp
Deggi mirch- 1/2 tsp
Garam masala- 1 tsp
Green chilli 1 chopped
Salt to taste
Ghee/oil- 2 tbsp
Lemon juice- 2 tbsp
Green coriander leaves- a handful

Instructions

Soak lobia overnight to quicken the cooking process. Next morning take a pressure cooker and add ghee/ oil to it. Tip in the cumin seeds and deggi mirch and let sputter on low flame.
Now add the onions and fry till lightly browned, add in the tomatoes, ginger garlic paste, turmeric and green chilli
Let cook till oil separates from the masala.
Now add the soaked lobia (drain well and wash then add more water), the garam masala and salt.
Shut the lid of the cooker and cook for 7-8 whistles, let the pressure release on its own.
Open and give it a good stir. Serve garnished with lemon juice and coriander leaves alongside freshly boiled rice.

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