Lobia Masala (Punjabi Black-Eyed Pea Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 480 g black-eyed peas
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 300 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
- 0.5 tsp amchur (dried mango powder)
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 9.4 g
- Carbohydrate
- 23 g
- of which sugars
- 5.6 g
- Fat
- 7.8 g
- of which saturates
- 0.7 g
- Fibre
- 8.3 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 8 minutes until golden.
- 2
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric, chilli powder and ground coriander.
- 3
Add the finely chopped tomatoes and cook for 7 minutes, mashing them down, until thickened.
- 4
Add the black-eyed peas with 150ml water, bring to a simmer and cook for 12 minutes, mashing a few against the side of the pan to thicken the sauce.
- 5
Stir in the amchur, season to taste and scatter with the chopped coriander before serving with rice.
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