Black-Eyed Pea/Lobiya Masala Recipe

Black-Eyed Pea/Lobiya Masala picture


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings5
Speciality, , , Interest Group, ,


 Lobiya1 Cup (16 tbs) (black-eyed peas)
 Onion1 , chopped
 Green chillies3 , slit lengthwise
 Tomatoes1 , chopped
 Ginger garlic paste1 Teaspoon
 Curd1 Tablespoon
 Besan1 Teaspoon (Leveled) (gram flour)
 Mustard seeds1⁄2 Teaspoon
 Jeera1 Teaspoon (cumin seeds)
 Turmeric2 Pinch
 Dhaniya powder1 Teaspoon
 Garam masala powder1 Teaspoon
 Ground peppercorns1⁄2 Teaspoon
 Lime juice1 Teaspoon
 Salt To Taste
 Chilly powder To Taste

Nutrition Facts

Serving size

Calories 205 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.4 g2%

Trans Fat 0 g

Cholesterol 0.39 mg

Sodium 182 mg7.6%

Total Carbohydrates 36 g12%

Dietary Fiber 6.9 g27.8%

Sugars 2.6 g

Protein 13 g26.2%

Vitamin A 7.8% Vitamin C 35.6%

Calcium 8.9% Iron 34.4%

*Based on a 2000 Calorie diet


Soak Black-eyed peas overnight or for at least 8 hrs.

Pressure cook Black-eyed peas up to 3 whistles or boil them on the stove for at least 45 minutes.

Add oil in a skillet, when hot, add mustard seeds & allow them to splutter. Then add jeera seeds, curry leaves , onions, ginger garlic paste, chillies & saute until onions turn brownish.

Add chopped tomatoes, turmeric powder, salt and chilly powder. Cover with lid until tomatoes turn tender, then smash the tomatoes with a spoon/spatula.

Add curds, dhaniya powder and garam masala powder.

Let boil until mixture becomes like a puree, then add black-eyed peas & mix well.

Add little water if needed & bring to boil.

Sprinkle ground peppercorns & add lemon juice & simmer for two minutes

Serve Hot with any Indian Bread.