Main Course

Black-Eyed Beans Curry – Lobiya Masala

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There are days when you don’t have a good vegetable in the refrigerator and you are forced to think “out of the box”….literally. I usually alternate a day of vegetable and a day of legume since dinner is the only meal the whole family has together. I want to make sure its healthy, nutritious, but ofcourse…suits everybody’s taste buds 🙂

I stack up a whole set of legumes in my little pantry and they are real life savers I must say!!! Black-eyed beans or Lobiya as its commonly called in India, is not a very common dish at home. However, I try and include it in some form or the other. I prefer it in my adds a beautiful crunch apart from the fact that they are low in fat!!!

Black-eyed beans are rich in soluble fiber which helps to eliminate cholestrol from the body. As a high-potassium, low-sodium food they help reduce blood pressure too. When combined with grains, beans supply high quality proteins which provides a healthy alternative to meat and animal protein.

I wanted to serve a curry dish yesterday night with chappatis so I decided to make Lobiya Masala….

Ingredients: Serves 4 portions
1-1/2 cup black-eyed beans, washed, soaked in water for 2-3 hrs,
1 inch cinnamon,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
3 tbsp oil,
Salt as per taste,
Fresh coriander,

To grind:
2 medium sized onions, coarsely chopped,
2 medium sized tomatoes, coarsely chopped,
1 inch ginger,
6 cloves of garlic,
1 tsp cumin seeds,
1/2 tsp fenugreek seeds,
2 dried red chillies,

1.) Boil the soaked beans until its three-fouth cooked and set aside.
2.) Heat a little oil in a wok, add the cumin seeds, fenugreek seeds, whole red chillies, onions, tomatoes, ginger, & garlic. Saute for 2-3 mins over low heat, stirring continuously until the aromas are released. Remove from heat and set aside to cool.
3.) When cooled, grind the mixture into a fine paste.
4.) Heat the remaining oil in a wok, add the cinamon, ground paste, turmeric powder, red chilli powder and little salt. Stir contiously until oil seperates.
5.) Add the boiled beans along with the boiled water and mix evenly. Adjust the seasoning. Cover and cook in sim for 7-8 mins.
6.) Garnish with coriander and serve hot with chapatties,rice, or neer dosa.

Sneek Peek:

I added more water above the boiled water of the beans since I wanted it to be quite liquidy. However, if you do not want a watery gravy, do not add extra water.

This is my second entry for Suganya’s My Legume Love Affair, Sixth Helping – Hot & Spicy event.


  1. Dear Jayashree, Thanks a lot for thinking of my to pass on this award. Sorry I did not respond earlier as my broadband was down and could not access my blog for many days. I am truely touched.

  2. Looks fantastic, what a coincidence I just made curried black eyed peas and here I see another recipe, had I seen it earlier I would have tried your recipe….well will try this the next time 🙂

  3. I made black eyed peas & other mixed lentil soup yesterday:-) Looks really spicY.

  4. Yummy dish..lovely n awesome clicks…

  5. Wow yummylicious curry. Never tried this beans before. Looks gr8.

  6. Simply delicous this curry!

  7. Happy New year to you & your Family!


  8. Looks great! I recently made Lobiya with Spinach inspired by my love for Ethiopian food. Do drop by our blog: