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Lobia Subzi a bowl
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Lobia Subzi | Lobia Curry

If you are looking to make an easy subzi for dinner, then this lobia subzi is the perfect choice. This lobia curry is so simple to make and is very delicious and works great with rice or roti.
Prep Time4 hrs
Cook Time40 mins
Total Time4 hrs 40 mins
Course: Lunch Box Recipes, Lunch Recipes, Side Dishes
Cuisine: Indian
Diet: Vegetarian
Servings: 4 People
Calories: 339kcal


  • Pressure Cooker
  • Grinder
  • pan
  • bowl
  • spatula


  • 1 ½ cups Karamani / Black-eyed peas / lobia
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Tamarind paste
  • to taste Salt
  • 2 tablespoon Oil
  • a handful Cilantro


  • 1 tablespoon Coriander seeds
  • 3 -4 Red chilies
  • ½ inch piece Cinnamon
  • 1 tablespoon Sesame seeds
  • ¼ cup Desiccated coconut
  • ½ teaspoon Black pepper
  • 4 Cloves
  • 1 teaspoon Oil


  • Soak the karamani for about 4 hours and then cook it in the pressure cooker for about 3 whistles. Add salt when cooking the beans. If you are like me and forgot to soak the karamani, don’t panic and just cook it for a couple more whistles.
  • Fry the ingredients mentioned under the table in 1 teaspoon of oil and grind it to a paste when it cools down. Add a little water when grinding.
  • In a pan, heat oil and add the cumin seeds. When the seeds splutter, add the cooked beans with the water.
  • Let the black eyed peas curry come to a boil and then add the ground masala paste along with the tamarind pulp. Add the salt needed. We might not need any salt since we added salt when cooking the beans. Check before adding any more salt.
  • Let the subzi come to a boil again. Mash a few beans with the ladle as it helps to thicken the gravy. Simmer for about 10 minutes and then add cilantro.
  • Serve with Chapatti or rice.


Calories: 339kcal | Carbohydrates: 42g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 15mg | Potassium: 777mg | Fiber: 9g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 6mg