Masala lobia (black-eyed peas with broccoli and coconut milk)
Indian cuisine · Curries With Bumbi · ♥ 894 likes · 30.8K views · 6 min video
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Read about black-eyed peas in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ large onion chopped onions
- 1 inch finely chopped ginger
- ½ tsp cumin seeds
- 186 g broccoli
- 4–5 cloves chopped garlic
- 1 tsp Kashmiri red chilli powder
- ½ tsp kasuri methi
- ½ tsp garam masala powder
- 4 tbsp coconut milk
- 2 tbsp chopped coriander leaves
- 1 tsp red chili flakes
- ⅓ cup black-eyed peas
Soak the black-eyed peas overnight in water with a heaped teaspoon of salt.
- 3 cup hot water
Pressure cook the peas and lentils with the chopped onion, ginger and 3 cups hot water: 20 minutes in an Instant Pot or 15 minutes in a stovetop pressure cooker. Let the pressure release naturally.
Pressure cooking the peas
- 2 tbsp oil
Heat 2 tbsp oil in a pan over medium heat; lower to low and add the cumin seeds, stirring a second.
- 4 whole large red ripe tomatoes
Add the tomato puree (four large tomatoes blended), careful of splatter; cook on medium-low until most of the water evaporates and the oil leaves the sides.
- salt
Meanwhile fry the broccoli in hot oil with some salt, lid on over medium heat, stirring now and then, until tender but still a little crunchy.
When the oil releases from the puree, add the chopped garlic and stir a minute.
Garlic, peas and spices
- salt
Add the cooked peas with all their cooking water, salt, Kashmiri chilli powder and crushed kasuri methi; cover on low 10 minutes.
- coconut milk
Plate; top with more coconut milk if wanted and the broccoli.
Plating and the sizzling oil topping
- 1 tbsp oil
Heat 1 tbsp oil until smoking, lower to low, add chopped coriander and red chili flakes, and pour the sizzling oil over the top.