Lobia – Black-eyed Peas in Ginger and Tamarind Sauce

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  • 250 gms dried black-eyed peas
  • 2 tsp grated ginger root
  • 1/2 tsp chili powder
  • 1/4 tsp tumeric
  • 1-2 green chilis, chopped
  • 1 tbsp tamarind pulp
  • 1 medium sliced onion
  • 1/2 tsp cumin seeds
  • 4-5 cloves garlic, chopped
  • 1/4 tsp garam masala
  • 2-3 tbsp coriander leaves


  1. Rinse and soak beans for a couple of hours in at least 1 litre of water in a medium saucepan.
  2. Bring beans to a boil over medium heat, add half the ginger, the chili powder, and the tumeric.
  3. Reduce heat, cover the pan and cook slowly for 45-50 minutes Add remaining ginger, chilis, tamarind pulp, mix it well and let it simmer for another 10-15 minutes.
  4. Meanwhile, SLOWLY dry fry onion to gradually carmelize it, as it begins to color add cumin seeds and garlic (add a little water to prevent burning if necessary).
  5. Remove pan from heat just as garlic darkens. Pour mixture into beans, together with Garam masala, stir and cook another 5 minutes. Before serving, stir in coriander leaves and serve hot.

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