Lobia Daal/ Lentil Pulse Recipe

 

Lobia daal Unique Recipe

Lobia Daal Recipe

About This Recipe

Lobia (black-eyed peas) daal is a delicious and satisfying one-pot meal made from boiled lobia beans, spices, and aromatics. Perfect for a comforting midweek meal, it's versatile enough to serve up in so many ways; cook up a curry with potatoes or spinach for added flavor, temper the daal down with yogurt for a more refreshing taste, or serve over steaming hot basmati rice for a more robust main. This dish is packed full of protein and slow-release energy and contains dietary fiber to help keep us fuller for longer. What's not to love? Plus, the best part - you can whip this up in around 35 minutes so it's an excellent quick fix when time is short.

Nutrition Value

Lobia daal is a delicious and nutritious option that is packed with proteins, vitamins, and minerals. Rich in fiber, the daal can stimulate digestion and provide you with essential nutrients like vitamins A, C, and K, B-complex vitamins, iron, and magnesium. Lobia daal also contains zinc, phosphorus, potassium, and other key vitamins. Moreover, it is very versatile - you can cook it as a vegetarian dish by adding vegetables to make a flavorful stew or use it to season lentils for dal soup. Either way, you can get maximum nutrition from this tasty legume!

Ingredients

To make Lobia Daal, begin by gathering the necessary ingredients.

• One cup of black-eyed peas 
• One cup of split soybean
• One medium onion,                                                 
• Two cloves of garlic,
• One inch of freshly grated ginger,
• One small tomato,
• Three tablespoons of sunflower oil or vegetable oil,
• One-half teaspoon of cumin seeds,
• One-half teaspoon of minced red chili pepper,
•  One-eighth teaspoon of turmeric,
• One-fourth teaspoon of garam masala,
• Salt to taste,
• And one-half cup of fresh coriander.

Procedure

1. To begin the preparation, soak the labia in several cups of water for about one hour. This helps to soften the beans and reduce cooking time.
2. Next, rinse both the labia and soybean together in a strainer, and pressure cooks them in a pot with a one-to-two ratio of beans to water. Cook until the peas are soft and cooked through.
3. In a separate skillet over medium heat, heat the oil.
4. Then add the cumin seeds, red chili pepper, and minced garlic, stirring until the garlic turns light brown.
5. Then add the grated ginger, onion, and tomato, cooking for several minutes until the vegetables are softened.
6. Add the cooked beans to the skillet and mix together, then add the turmeric, garam masala, salt, and fresh coriander, stirring until the mixture is blended.

Serving

Turn off the stove, cover the skillet, and let the flavors infuse for five minutes. Taste and adjust the seasoning as needed. Serve warm with roti or rice.