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# Lobia Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Soaking Time** | 1 hr |
| **Total time** | 40 min |
| **Serves** | 3 servings |
## Ingredients
* 1 cup lobia / alasande kalu / black eyed peas
* 1 tbsp oil
* ½ tsp mustard
* 1 tsp cumin / jeera
* pinch hing / asafoetida
* ½ onion *(finely chopped)*
* ¼ tsp turmeric
* 1 tsp kashmiri red chilli powder
* 1 tsp coriander powder
* ½ tsp garam masala
* 1 tsp salt
* 1 tomato *(finely chopped)*
* 3 cup water
* 2 tbsp coriander *(finely chopped)*
### for masala paste:
* 2 tsp oil
* 2 clove garlic *(crushed)*
* 1 inch ginger
* ½ onion *(sliced)*
* 3 tbsp coconut *(grated)*
* ¼ cup water
## Instructions
1. firstly, in a pressure cooker add 1 tbsp oil and splutter ½ tsp mustard, 1 tsp cumin and pinch hing.
2. saute ½ onion until it turns golden brown
3. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt.
4. saute on low flame until spices turn aromatic.
5. now add 1 tomato and saute until it turns soft and mushy.
6. furthermore, add prepare coconut masala paste and saute for 3 minutes.
7. add in soaked lobia along with 3 cup water. mix well.
8. pressure cook for 5 whistles.
9. finally, garnish with coriander and serve lobia masala with chapati.
## Step-by-step
firstly, soak lobia for 1 hour or you can skip soaking and pressure cook for 7 whistles later.
now prepare masala paste by adding 2 tsp oil and roast 2 clove garlic, 1 inch ginger.
also, saute ½ onion until it turns golden brown.
further, add 3 tbsp coconut and saute on low flame.
cool the mixture and transfer to the blender.
add ¼ cup water and blend to smooth paste. keep aside.
now in a pressure cooker add 1 tbsp oil and splutter ½ tsp mustard, 1 tsp cumin and pinch hing.
saute ½ onion until it turns golden brown.
keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp [garam masala](/recipes/homemade-garam-masala-recipe) and 1 tsp salt.
saute on low flame until spices turn aromatic.
now add 1 tomato and saute until it turns soft and mushy.
furthermore, add prepare coconut masala paste and saute for 3 minutes.
add in soaked lobia along with 3 cup water. mix well.
pressure cook for 5 whistles or until lobia is cooked completely.
now mash few of the lobia to get thickness in the curry.
finally, garnish with coriander and serve **lobia masala** with chapati.
## Video
## Notes
* firstly, along with lobia you can also add a potato for variation.
* also, if you are looking for slightly dry gravy then just add 2 cups of water.
* additionally, adding coconut masala paste is optional, however, it enhances the flavour.
* finally, **lobia masala recipe** thickens once cooled.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/lobia-recipe-lobia-masla-rongi-recipe/](https://hebbarskitchen.com/lobia-recipe-lobia-masla-rongi-recipe/)
