Lobia Rassedar is a delicious North Indian-style gravy that goes well with rice and with chapatti. You can eat it with bread too! You can make the gravy as thick or as thin as you desire. Try it out for a Protein-Rich healthy diet.
Black Eyes Peas Gravy
Lobia is known as cowpea and black-eyed peas and is an oval shaped bean with a black eye. Lobia can be used in soups and salads can be used in dal and vegetable preparations to enhance their nutritive value multi-fold. Cowpeas are not as popular as chickpea or kidney bean but are higher on nutrition.
Lobia is filled with B-complex vitamins, protein, zinc, calcium and iron.
The Health Benefits of black-eyed peas are assorted as it has cholesterol-lowering properties, diabetic friendly as well as promotes weight loss.Lobia is packed with antioxidant compounds which keep ageing and cancer at bay. Lobia also contains a significant amount of flavonoids that protect against cardiovascular problems. Additionally, it also eases problems associated with urination. Since these beans are rich in Iron, protein and folate they are good for pregnant women.
So is Lobia new to Goans? Of course not we call them Alsande and they are eaten traditionally as Boiled Alsande, Alsande Tonak, the leaves are eaten as a vegetable too, Alsande Usal.
This month I will be featuring one more dish featuring Alsande so wait to see it.
I have adapted it from Sanjeev Kapoor's Book Kitchen Secrets.
Lobia Rassedar| Cow Peas Gravy| Black Eyed Peas Gravy
Equipment
- Pressure cooker
- chutney jar of mixer/blender
Ingredients
- 1 ½ cups black eyed peas or lobia, soaked
- 3 Onion diced
- 2 Tomatoes chopped
- 1 inch Ginger chopped
- 5 Garlic cloves, chopped
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 2 dried red chillies optional
- 1 inch cinnamon stick
- ½ teaspoon turmeric powder
- 1-2 tsps red chilli powder optional
- Coriander leaves chopped
- 4 tbsps Oil
- Salt to Taste
Instructions
- Soak the lobia in sufficient water for 4-5 hours.
- Pressure cook the soaked lobia until soft and the peas squash easily between your fingertips. Set aside with the cooking liquid.
- In a pan, fry the fenugreek seeds, cumin seeds and the dried red chillies in 1 tbsps oil. Take care not to burn them. Coarse grind the spices with the chopped ginger and garlic.
- Meanwhile, heat 3 tbsps of oil in a pan and add the cinnamon stick.once the stick starts sizzling add the onions and sauté for about ten minutes until the onions are medium brown.
- Add the tomato, ground paste, turmeric powder, red chilli powder, and salt.
- Cover and cook for until oil begins to ooze from the sides of the mixture. Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning
- Add the lobia with its cooking the water into the pan. Add a little more water if needed. Cover and bring to boil, then simmer for at least ten to fifteen minutes.
- Garnish with cilantro leaves and serve hot.
Rajani says
Though lobia is used a lot in the South Indian cooking, I have never heard of using the leaves before. Good to know that Archana!
Kalyani says
love such simple yummy sides for roti / bread 🙂
Srivalli Jetti says
I simply love lobia and can have it in any form..this one sounds so good with rotis!
Gayathri Kumar says
We mostly use lobia in sundal or in gravies. This curry is such a great protein packed side dish for rotis.
Anlet Prince - Annslittlecorner says
simple and nutritious curry best fit to have with rotis
Sowmya says
Love this lobia curry. Looks fresh and nutritious. Nice way to include lobia in a daily meal
Sapna says
We love lobia curry but a slight more rasedar. Didn't knew about the edible leaves though.
Sharmila - The Happie Friends Potpourri Corner says
So creamy and delicious lobia masala. Perfect with roti!!
Srividhya Gopalakrishnan says
I think lobia is everyone's favorite bean. 🙂 Seeing lot of lobia dishes this week. This rasedar sounds very interesting and perfect side for rotis.
Vaishali says
I use lobhia quite regularly . And this bowl looks great , perfect for protein Rich theme !
Mayuri Patel says
A tempting bowl of lobia. Would love to have it with some bread. One of the local dishes made in Kenya is cowpea leaves with coconut milk.
Priya Suresh says
Such a delightful protein rich lobia masala, am sure this gravy makes a prefect pair for some rotis.
ruchi indu says
somehow i am not a fan of this lobia. But i have tried similar recipes with other lentils...
PJ says
I didnt know the leaves were edible!! Learnt something new today! This gravy would go great with roti