How to Cook North Indian Home Style Lobiya Stirfry

Cooking a North Indian home-style Lobiya (black-eyed peas) stir-fry is a delightful and nutritious dish. Here’s a simple recipe to make it:

Ingredients:

• 1 cup dried Lobiya (black-eyed peas), soaked overnight and boiled until tender
• 2 tablespoons oil (mustard oil or any cooking oil of your choice)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, finely chopped (adjust according to your spice preference)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges (optional, for serving)

Instructions:

1. Preparation:

• Soak the dried Lobiya (black-eyed peas) in water overnight. Drain and rinse them.
• Boil the soaked Lobiya in water until they are tender. Drain and set aside.

1. Cooking:
2. Heat oil in a pan or kadhai over medium heat.
3. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add minced garlic, ginger, and green chili. Sauté for another minute until the raw aroma disappears.
6. Add chopped tomatoes and cook until they soften and oil starts to separate.
7. Now, add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined and aromatic.
8. Add boiled Lobiya (black-eyed peas) to the pan. Stir well to coat the peas with the masala (spice mix). Cook for another 5-7 minutes, stirring occasionally.
9. Check for seasoning and adjust according to your taste.
10. Garnish with fresh coriander leaves.
11. Serve hot with roti (Indian flatbread) or rice. You can also squeeze some lemon juice on top before serving for an extra zing.

Enjoy your North Indian home-style Lobiya stir-fry!