Experience the homely comfort of North Karnataka with this aromatic Lobia Masala, a curry brimming with black eyed peas simmered in a delicately spiced coconut-onion gravy. While lobia curries are beloved across Indian households, they’re often hidden gems more common at family tables than restaurant menus. This version celebrates simplicity—a lush, creamy base created with freshly ground coconut and onions, elevating the earthy flavor of black eyed peas, making it perfect alongside jowar roti, chapati, or as a soulful accompaniment to steamed rice.
This rendition holds a special place in many homes for its ease and heartiness. Inspired by the kitchens of Maharashtra and North Karnataka, the inclusion of coconut lends a rich body and subtle sweetness that balances the spices beautifully. Don’t hesitate to adapt it—if you prefer, substitute coconut with coconut milk or khoya for an extra creamy twist, or try a Punjabi spin with cashew paste for a restaurant-style finish. In under 40 minutes, you have a nutritious, protein-rich curry that’s vibrant, flavorful, and sure to bring family and friends to the table.
Lobia Masala – North Karnataka Style Black Eyed Peas Curry
Print RecipeIngredients
- 1 cup lobia / black eyed peas
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch hing / asafoetida
- ½ onion, finely chopped
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt
- 1 tomato, finely chopped
- 3 cups water
- 2 tbsp coriander leaves, finely chopped
- 2 tsp oil (for masala paste)
- 2 cloves garlic, crushed
- 1 inch ginger
- ½ onion, sliced
- 3 tbsp grated coconut
- ¼ cup water (for grinding masala)
Instructions
Heat oil in a pressure cooker, then add mustard seeds, cumin seeds, and hing. Allow to splutter.
Add finely chopped onion and sauté until golden brown.
Lower the heat and stir in turmeric, chilli powder, coriander powder, garam masala, and salt. Cook until the spices release their aroma.
Mix in the chopped tomato and cook until soft and mushy.
Meanwhile, prepare a masala paste by sautéing sliced onion, garlic, ginger, and grated coconut in oil until golden; then grind with water to a smooth paste.
Add the coconut-onion paste to the cooker and sauté for 3 minutes.
Add the soaked lobia (soaked for 1-2 hours if preferred) and pour in water, mixing everything well.
Close the lid and pressure cook for 5 whistles or until the beans are tender.
Finish by garnishing with chopped coriander and serve hot with chapati or your favorite Indian bread.
Notes
Tips:
Soaking the lobia for an hour or two can speed up the cooking, but it's optional since black eyed peas cook quickly., You can replace fresh coconut with coconut milk or even khoya for a rich and creamy texture., To keep it authentic North Karnataka style, use coconut, but for a Punjabi variation, skip the coconut and use cashew or cream., This curry pairs wonderfully with both Indian breads and rice—try experimenting with different sides!
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