Indian cuisine · Soups & Stews

Lobia Masala

Black-eyed peas in a dark onion-tomato masala with plenty of ginger, an everyday North Indian stew.

Ingredients · for 4 servings

• 250 g black-eyed peas (soaked overnight)
• 2 onions
• 4 tomatoes
• 1 piece ginger (4 cm)
• 3 garlic cloves
• 2 green chilies
• 1 tsp cumin
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp garam masala
• 3 tbsp oil
• 1 bunch fresh coriander

Instructions

1. Drain the overnight-soaked black-eyed peas and boil in fresh salted water for 25–30 min until soft to the touch; reserve the cooking water.
2. Finely dice the onions, puree the tomatoes, finely grate the ginger and garlic, and slit the green chilies lengthwise.
3. Heat the oil in a pot, roast the cumin for 30 sec until it crackles, then fry the onions for 8–10 min until golden brown.
4. Add the ginger, garlic and chilies and fry for 2 min, then stir in the turmeric, ground coriander and tomato puree and simmer for 8 min until the oil separates.
5. Add the peas with 300 ml of the cooking water, season with salt and simmer covered for 12–15 min until the sauce is thick enough to coat a spoon.
6. Season to taste with garam masala, fold in plenty of chopped coriander and serve with flatbread or rice.