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lobia curry

A tangy and delicious Punjabi style curry made with black eyed beans. This simple yet flavorful vegan and gluten-free curry is perfect to be served with chappati or rice.



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30 Mins

13 Ingredients

shyft recipe


1/4 cup lobia (black eyed beans)

1 tomato, finely chopped

1/2 teaspoon mustard oil

1/2 teaspoon mustard seeds (rai / sarson)

1 teaspoon garlic, finely chopped

7 to 8 curry leaves

1/2 teaspoon coriander seeds

1/4 teaspoon cumin seeds

1 small onion

1/4 teaspoon fenugreek seeds

1/4 teaspoon turmeric powder

salt as per taste

1/2 tablespoon coconut, freshly grated


Soak lobia for 2 hours in hot water

In a saucepan, heat some oil and add finely chopped onions and cook until brown

Then, add tomatoes and mix well

Take coriander seeds, cumin seeds, fenugreek seeds, garlic, turmeric powder, and grated coconut and blend them well to form a paste

Add the paste to the onion and tomato paste and mix well

Cook for 3-4 minutes on medium flame and stir occasionally

Then, add soaked lobia and 1 cup water into it and simmer for a few minutes

Heat the olive oil and add mustard seeds

Then, add garlic and curry leaves and sauté on a low flame

Mix in curry and cook for one minute on a medium flame

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