Punjabi Lobia Curry (Black-Eyed Beans) - Easy Homestyle Indian Bean Curry Recipe

Punjabi Lobia or black-eyed beans

Beans - many of us love them, but how many times do you now cook beans in a curry? Well, in India we do. Lobia, also known as rongi, is a humble black-eyed bean that finds its way into many North Indian Punjabi kitchens. This homestyle curry is comforting, affordable, and deeply satisfying, with a gently spiced onion tomato base that clings beautifully to the beans. It is the sort of dish that proves simple ingredients, cooked with care, can deliver proper flavour.

Ingredients

• 400 g canned black-eyed beans, washed and drained

• 2 tbsp neutral oil

• 1 tsp cumin seeds

• 1 brown cardamom

• 1–2 bay leaves

• Pinch of asafoetida powder

• 1 medium white onion, chopped

• 1 tsp ginger garlic paste

• 200 g canned tomatoes, pureed

• 1/2 tsp turmeric powder

• 1 tsp Kashmiri red chilli powder

• 1/2 tsp degi mirch powder or any red chilli powder

• 2 tsp coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp dried mango powder

• Salt to taste

• 100–200 ml warm water

• 1/2 tsp garam masala (for garnish)

• Fresh coriander leaves (for garnish)

Beans curry with rice and salad

Method

1. Heat the oil in a pan over medium heat. Add cumin seeds, bay leaves and brown cardamom. Fry until fragrant and the seeds begin to sizzle. Add a pinch of asafoetida and mix well.

2. Add the chopped onions and cook on medium heat for 10 minutes until golden brown, stirring frequently for even cooking.

3. Lower the heat and add the ginger garlic paste with 1 tsp water. Cook until the raw smell disappears.

4. On low heat, add all the powdered spices except the Kashmiri chilli powder. Fry for 2–3 minutes, stirring regularly so the spices do not catch.

5. Increase the heat to medium. Add the tomato purée, salt and Kashmiri chilli powder. Cook for 5–7 minutes until the tomatoes are soft and you see oil separating at the sides.

6. Add the black-eyed beans and mix well so they are coated in the masala. Pour in 100 ml warm water, cover and cook until the curry bubbles and a light sheen of oil appears on top. Stir occasionally. Add more water if you prefer a thinner consistency.

7. Switch off the heat. Garnish with garam masala and fresh coriander leaves.

   
   

Serve hot with naan or rice.