Punjabi Lobia Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Black-eyed peas in a spiced onion-tomato gravy with a tangy finish — simple Punjabi lobia that loves roti.
Lobia, or black eyed peas, is a quick cooking legume that people often forget about. Here it is simmered in a Punjabi onion and tomato masala with cumin, coriander and a little amchur.
Ingredients
How to Make It
Cook soaked lobia until soft.
Make onion-tomato masala with spices.
Add lobia; simmer. Finish with amchur and coriander.
Nutrition per serving
* Approximate values per serving
Health Benefits
Black-eyed peas bring plant protein and fibre for steadier meals. Tangy spices reduce the need for cream.
Lobia cooks faster than rajma or chole and does not need as long a soak. The gravy gets its body from the onion and tomato base, so the dish stays light.
Pro Tips
- →Don’t overcook to bursting.
- →Tang is key — taste at the end.
- →Soak overnight for best texture.
- →Soak the lobia for 4 to 6 hours. It cooks in 2 to 3 whistles after that.
- →Cook the masala until the oil leaves the sides before adding the lobia.
- →Mash a few beans into the gravy for thickness.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add spinach.
- 2Make a drier sukha lobia.
- 3Make it dry by cooking uncovered, and serve in a roti wrap.
Frequently Asked Questions
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