Recipe for Black Eyed Peas curry / Lobia curry / Karamani Gravy
This post is hot off my kitchen counter. I made this black eyed peas curry for lunch today and one taste of it finally made me shake off my blogging lethargy. My generous self felt that this recipe MUST be shared with the world at large. And here it is for you.
You can use any beans for this curry. Some of them I can think of are dried peas (white / green), green moong, whole masoor, moth beans, rajma beans, fresh lablab (mocchai) or anything else. Simple rule to remember is, if the beans are dried, soak them overnight.
Fresh beans like mocchai can be pressure cooked without soaking. 4 hours should do for the smaller varieties like moong, masoor, moth, black eyed peas (white/red), while the bigger beans like rajma or dried peas do well with an overnight soak.
I do love black eyed peas. They need lesser soaking time, cook to a soft mush in no time in the pressure cooker and can be used in a variety of recipes such as soups, burgers, salads, curries and so on!
Check out these recipes too!
Black Eyed Peas Curry with fresh ground masala
Time taken – Under 30 minutes with a pressure cooker