Punjabi lobia masala also referred to as chawalie or chawli are rich in nutrients and a good source of fiber. As a kid I was a very picky eater and seeing lobia on my plate made me loose all my appetite. With time your eating habits change and now, lobia is my favorite dish and relish it a lot.
Very versatile recipe can be made with or without onion garlic. Today’s recipe is cooked in tomato puree and boiled lauki paste – makes it a perfect no onion no garlic dish. Believe me there is no after taste of lauki in the dish. Not only it tastes good it even thickens the gravy. You can substitute dry lobia/black eyed peas for the canned black eyed peas and can save 2-3 hours of soaking time. If you choose to use onion – garlic in this recipe than make a masala and skip the boiled lauki paste.
Boil lobia until its soft and tender. Prepare gravy and simmer until its well blended. As per one’s liking you can add cream at the last to give it a rich and creamier taste. Can be enjoyed anytime be it dinner or lunch. Enjoy it with tandoori roti or jeera rice.
Do try out our other No onion no garlic recipes.
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Punjabi lobia masala - no onion no garlic recipe
- 2 cups Soaked Lobia/Black eyed peas
- 2 medium Tomatoes, pureed
- 2 tablespoon Boiled lauki paste
- 1/4 teaspoon Crushed ginger
- 1/4 teaspoon Red chili powder
- 1/4 -1/2 teaspoon Coriander powder (sukha dhaniya)
- 1/4 -1/2 teaspoon Garam Masala Powder
- 1/8 teaspoon Haldi (optional)
- 1/4 teaspoon Cumin seeds
- Salt to taste
- 1 tablespoon Oil
- Assemble all the ingredients. Oops! missed photographing the boiled lauki paste.
- Soak lobia/black eyed beans for 2-3 hours.
- Drain the water and add soaked lobia to a pressure cooker, add in salt, turmeric powder and cook for 3-4 whistles.
- Meanwhile wash and grate tomatoes..
- And ginger.
- In a pan heat oil, add tomato puree, and ginger paste.
- Stir in all the spices and boiled lauki paste.
- And saute till oil separates from the masala.
- Boiled beans will look like this all cooked and opened up.
- Add cooked beans to the masala..
- Add enough water to make a thick gravy..
- Cover and cook for 2-3 minutes.
- Serve hot with warm rotis or over warm rice.