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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Aug 25, 2015 · Modified: Jan 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Lobia Subzi – Karamani Subzi - Black Eyed Peas Subzi

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This Lobia Subzi or Black Eyed Peas Subzi is something that I make a lot as it is very flavorful and also quick to make. It does not necessarily need the overnight soaking of the beans like the other beans need.

Lobia Subzi in a white bowl

Lobia or karamani is my new found favorite among the many legumes we use. Couple of years back I used karamani also known as cow peas or black eyes peas for making the Karadayan Nombu adai or the sweet karamani sundal. Blogging has opened a whole new world of flavor and I have started using many ingredients that I have never used a lot before.

I have been making lobia vadai often now as it is very crispy in texture and also remains crispy for quite a while after frying. For Navarathri, I have also started making the salt sundal from karamani instead of just the sweet version (although my favorite of all the sundals is the sweet karamani sundal).

Lately this lobia subzi is something that I make a lot as it is very flavorful and also quick to make. It does not necessarily need the overnight soaking of the beans like the other beans need. I am often very forgetful and forget to soak the beans. This one needs just about 4 hours of soaking and it cooks perfectly well.

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As a vegetarian, it is very important for me to use as many varieties of beans and legumes to provide the protein for my growing kids. I am also determined to use more of the legumes this year as a regular portion in their lunch boxes in some form of sundal.

Black Eyed Peas Subzi with garnish

Preparation time – 15 minutes plus 4-6 hours of soaking time
Cooking time – 45 minutes
Difficulty level – easy

Ingredients to make Lobia Subzi – (serves 4-6)

  • Lobia / Karamani / Black eyed peas – 1 cup
  • Onion – 1 large (chopped finely)
  • Tomatoes – 3 (made into puree)
  • Green chilies – 2 (sliced)
  • Ginger garlic paste – 1 ½ tsp
  • Red chili powder – 1 teaspoon (adjust based on spiciness)
  • Turmeric powder – ½ tsp
  • Dhania Jeera powder / Cumin coriander powder – 1 tbsp
  • Garam Masala – 1 tsp
  • Bay leaf – 1
  • Cinnamon – 1 inch piece
  • Cumin seeds – 1 tsp
  • Oil – 2 tbsp
  • Salt – to taste
Karamani Subzi with garnish

Procedure to make Black Eyed Peas Subzi –

  • Soak the lobia / karamani in enough water for at least 4 hours. Soaking it overnight will work as well. Once the legume/bean is soaked, it will puff up and become almost double in size.
Puff Beans
  • Wash the soaked beans and then add fresh water to cover the beans. Cook the beans in pressure cooker for about 3 whistles to cook until soft. Once the beans are cooked it should be very soft.
Soaked beans
  • In a separate pan, heat 2 tablespoon of oil and add the cumin seeds. Let the seeds crackle and then add the cinnamon and the bay leaf. Let it fry for about 20 seconds.
  • Add the chopped onions and fry until translucent. Then add the ginger garlic paste and green chilies and fry for a minute more.
Frying Onion
  • Now add the pureed tomatoes and all the dry spices (turmeric powder, dhania jeera powder, red chili powder, garam masala, and salt). Fry the masala for about 5 minutes on medium flame or until it becomes aromatic.
Mixing Masalas
String Masalas
  • Add the cooked beans along with the water. If there is too much water, take some out. Always make sure that the beans are cooked just in enough water so as to not waste the nutrient cooking water.
Lobia Subzi in pot
  • Mash some of the beans with the back of the ladle. This helps the gravy to thicken and come to the right consistency. Let the subzi simmer in low flame for about 8 – 10 minutes.
  • Garnish with fresh coriander leaves and serve the Lobia Subzi with chapatti or rice.
Lobia Subzi serve in bowl

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Lobia Subzi in a Bowl

Lobia Subzi – Karamani Subzi – Black Eyed Peas Subzi

This Lobia Subzi or Black Eyed Peas Subzi is something that I make a lot as it is very flavorful and also quick to make. It does not necessarily need the overnight soaking of the beans like the other beans need.
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Course: Lunch Recipes, Main Course
Cuisine: Indian
Diet: Vegetarian
Prep Time: 5 hours 15 minutes
Cook Time: 45 minutes
Total Time: 6 hours
Servings: 6
Calories: 106kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 Cup Lobia / Karamani / Black eyed peas
  • 1 Onion Chopped finely
  • 3 Tomatoes Made into Puree
  • 2 Green chilies Sliced
  • 1 ½ teaspoon Ginger garlic paste
  • 1 teaspoon Red chili powder Adjust based on spiciness
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Dhania Jeera powder / Cumin coriander powder
  • 1 teaspoon Garam Masala
  • 1 Bay leaf
  • 1 Inch Piece Cinnamon
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Oil
  • To Taste Salt

Instructions

  • Soak the lobia / karamani in enough water for at least 4 hours. Soaking it overnight will work as well. Once the legume/bean is soaked, it will puff up and become almost double in size.
  • Wash the soaked beans and then add fresh water to cover the beans. Cook the beans in a pressure cooker for about 3 whistles to cook until soft. Once the beans are cooked it should be very soft.
  • In a separate pan, heat 2 tablespoon of oil and add the cumin seeds. Let the seeds crackle and then add the cinnamon and the bay leaf. Let it fry for about 20 seconds.
  • Add the chopped onions and fry until translucent. Then add the ginger-garlic paste and green chilies and fry for a minute more.
  • Now add the pureed tomatoes and all the dry spices (turmeric powder, dhania jeera powder, red chili powder, garam masala, and salt). Fry the masala for about 5 minutes on medium flame or until it becomes aromatic.
  • Add the cooked beans along with the water. If there is too much water, take some out. Always make sure that the beans are cooked just in enough water so as to not waste the nutrient cooking water.
  • Mash some of the beans with the back of the ladle. This helps the gravy to thicken and come to the right consistency. Let the subzi simmer in low flame for about 8 – 10 minutes.
  • Garnish with fresh coriander leaves and serve the Lobia Subzi with chapatti or rice.

Nutrition

Calories: 106kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 278mg | Fiber: 4g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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