This Lobia curry is my all-time favorite way to prepare black-eyed beans. With just five simple ingredients (plus the beans), this vegan black-eyed peas recipe is incredibly easy and light—ideal for those warm summer days when you want something nourishing without feeling weighed down. Also known as Rongi Ki Sabji, this easy lobia recipe is a North Indian gem that’s perfect for anyone craving a nutritious vegetarian meal without fuss.
Why you’ll love this lobia dal recipe
- Quick and Easy: Soak the lobia beans overnight, and you’ll have this curry ready in just 30 minutes. Perfect for busy mornings or cozy dinners!
- Nutrient-Packed: Black-eyed beans (aka lobia) are low in fat and carbs but loaded with protein, iron, magnesium, and calcium. It’s a dream come true for vegetarians and vegans looking for plant-based protein sources.
- So Versatile: Enjoy it as a hearty side with chapattis or rice, whip it into a refreshing lobia salad, or turn it into a zesty lobia chat. The options are endless!
- Light and Summery: This dish is gentle on your stomach—ideal for warm days when you want something nourishing yet not too heavy after winter indulgences.
Lobia, or black-eyed peas, are a legume loved worldwide for their creamy texture and distinctive black spot. They cook faster than beans like rajma (kidney beans) and chole (chickpeas), making them a fantastic choice for quick and simple dal recipes.
Ingredients for lobia curry recipe
- Lobia (Black-Eyed Peas): You will find lobia or black-eyed peas at most grocery stores in the Pulses & Legumes aisle. Lobia in Bengali is often referred to as ‘borboti‘.
- Mustard Oil: swap with any cooking oil if you do not prefer using mustard oil
- Hing (Asafoetida)
- Cumin Seeds
- Fresh Ginger: Grated
- Green Chili: Adjust the heat to your liking.
- Roasted Cumin Powder
- Lemon: A squeeze of freshness to brighten it up.
- Coriander Leaves: As garnish
- Salt & Sugar: Just a touch to balance the flavors perfectly.
If you plan a bit, you can cut down the cooking time by soaking the lobia dal or black eyed peas the night before. The next day, after discarding the soaking liquid, you can pressure cook the dal and cook it much faster.
Lobia curry recipe instructions
- Soak the lobia dal or black-eyed peas overnight. This would make them tender and cut down the cooking greatly. If you are planning to make them for lunch, soaking the beans the previous night helps. Otherwise, if you want to make this lobia curry for dinner, then you can soak them in the morning of the same day.
- When you are ready to cook, discard the soaking liquid and wash the lobia beans a couple of times in clean water.
- Now, add them to the pressure cooker along with some water (enough to submerge them completely plus a little bit more), salt and a drizzle of oil. Allow it to pressure cook on high for 5-7 minutes or 2-3 whistles
- Turn off the heat and allow the pressure cooker to depressurize on its own
- Now, in a pan heat a tablespoon of oil and temper it with hing or asafoetida and cumin seeds. As they splutter, drop a green chili and the grated ginger. If you prefer heat, you can chop the green chili into smaller pieces as well. Give everything a stir on low-medium heat.
- Now drop the cooked lobia beans in the pan and stir everything.
- Check for seasoning, add a teaspoon of sugar, and allow it to simmer for 5-7 minutes.
- With the back of the ladle, mash a couple of beans to give the gravy a body. Once the consistency looks perfect to you and the beans are cooked, turn off the heat.
- Serve with a sprinkle of dry roasted cumin powder and lemon juice.
Serving suggestions
- Classic Combo: Pair this lobia recipe with fluffy rice (think Peas Pulao or Jeera Rice) or soft chapattis for a cozy, comforting meal.
- Light and Fresh: Serve it alongside a simple salad for a balanced lunch or dinner.
- Leftovers Magic: Got extras? Transform them into a lobia chat or lobia salad (details below!).
Top tips for the perfect black eyed beans curry recipe
- Make Ahead: Double the batch and freeze some. It’s a lifesaver for busy days!
- Spice It Your Way: Adjust the green chilli as per your preference. If you feel like it, you can also sprinkle some red chili powder in the end for an extra kick
- Quick Soak Hack: Forgot to soak your beans? Pour some boiling water and let them soak for an hour or so before cooking; they would turn equally soft.
Lobia recipe variations
Lobia Chat
Turn leftovers into a flavor-packed treat! Spoon some curry into a bowl and top with:
- Whisked yogurt
- Tamarind chutney and mint-coriander chutney
- Diced veggies (onion, tomato, cucumber)
- Pomegranate seeds (for a sweet crunch)
- A handful of sev (crispy chickpea noodles)
- A sprinkle of sea salt, roasted cumin powder, and red chili powder
It’s a delicious snack that’ll keep you full for hours!
Lobia Salad
- Mix cooked lobia with chopped cucumber, onion, tomato, and torn lettuce.
- Whisk up a quick dressing: extra virgin olive oil, lemon juice, sea salt, and red chilli flakes.
- Toss it all together and toss in some croutons for crunch.
Perfect as a light meal or a hearty side!
More dal recipes
- Green Moong Dal Recipe
- Rajma Masala | Kidney Beans Curry Recipe
- Panchmel Dal | Rajasthani Mixed Lentils Recipe
- Bengali Bhoger Bhuni Khichuri Recipe
- Instant Pot Masoor Dal Pulao | Masoor Biryani Recipe
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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This Lobia curry recipe is perfect for those who are looking for simple and easy recipes for making black eyes peas or lobiya. This lobia curry is a simple recipe with minimal ingredients and very nutritious. Soak them overnight so that next morning you can bring this black eyes peas curry to the table within 30 minutes!
- 1 cup Lobia or Black Eyed Peas
- 2 tbsp Mustard Oil an alternate would be any other edible oil
- A pinch of Hing or Asafoetida omit if not available
- ½ tsp Cumin Seeds
- 1 inch Ginger Grated
- 1 Green Chilli
- Dry Roasted Cumin Powder – To Garnish
- Lemon Juice to finish
- Salt to Taste
- 1 tsp Sugar
Soak the lobia dal or black-eyed peas overnight. This would make them tender and cut down the cooking greatly.
When you are ready to cook, discard the soaking liquid and wash the lobia beans a couple of times in clean water.
Now, add them to the pressure cooker along with some water (enough to submerge them completely plus a little bit more), salt and a drizzle of oil. Allow it to pressure cook on high for 5-7 minutes or 2-3 whistles. Turn off the heat and allow the pressure cooker to depressurize on its own
Now, in a pan heat a tablespoon of oil and temper it with hing or asafoetida and cumin seeds. As they splutter, drop a green chilli and the grated ginger. If you prefer heat, you can chop the green chili into smaller pieces as well. Give everything a stir on low-medium heat.
Now drop the cooked lobia beans in the pan and give everything a stir.
Check for seasoning, add a teaspoon of sugar and allow it to simmer for 5-7 minutes. With the back of the ladle, mash a couple of beans to give the gravy a body.
Once the consistency looks perfect to you and the beans are cooked, turn off the heat. Serve with a sprinkle of dry roasted cumin powder and lemon juice.
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