Black Eyed Beans (Lobia)



  • 1 cup black eye beans (lobia,chawalie)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • Pinch of asafetida
  • 1 tablespoon coriander powder (dhania)
  • 1 tablespoon shredded ginger (adrak)
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric (haldi)
  • ½ teaspoon mango powder (amchoor)
  • ¼ teaspoon garam masala
  • 1 teaspoon salt
  • 3 cups water
  • 1 chopped tomato
  • For Garnish
  • 2 red green chili
  • 2 wedges of lemon


Step 1

Wash and soak beans for one hour or more.

Step 2

In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.

Step 3

Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Step 4

Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.

Step 5

Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.

Step 6

Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.

Step 7

Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.

Step 8

Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

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