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BY JAYOTI GUPTA
BY JAYOTI GUPTA

INGREDIENTS: Two cups lobiya (black eyed pea), ½ cup freshly grated coconut, 1 onion (medium size), 3-4 curry leaves, 1 teaspoon black mustard seeds, ½ teaspoon urad dal (vigna mungo), ½ teaspoon toor dal (pigeon pea), ½ teaspoon cumin seeds whole (jeera), 2 dry red chillies, 4-5 green chillies (finely chopped), ½ teaspoon turmeric powder, 1 tablespoon lemon juice, 2-3 tablespoon oil, coriander leaves (a small bunch ), and salt.

STEPS:

Soak the lobiya in water overnight. Wash them thoroughly and then put in the pressure cooker with adequate amount of water. Cook until 3-4 whistles. Allow it to cool down.

Heat up oil in a pan. Add urad dal, toor dal, mustard seeds, cumin seeds, curry leave, red chillies, and finely chopped onion one by one. Fry them until the onions turn translucent.

Now, add the turmeric powder and the cooked lobiya. Stir them as you add salt.

Cover the pan and cook in medium flame for 5-6 minutes. Add freshly grated coconut, green chillies, coriander leaves to the lobiya and stir thoroughly.

Once all the ingredients have been cooked, add lemon juice to them. Put out the flame.

Your spicy lobiya is ready to be served with steamed rice or chapattis.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college. Click here to read all her previous recipes.)

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