pakistaniveganblack-eyed-peascurryweeknightstovetop

Lobia Masala

Name: Lobia Masala
Prep time: 12 min
Cook time: 31 min
Total time: 45 min
Yield: 2
Cuisine: Pakistani
Ingredients: 300 g cooked black-eyed peas; 150 ml water; 20 ml neutral oil; 120 g onion, finely chopped; 12 g garlic, minced; 10 g ginger, grated; 250 g tomatoes, finely chopped; 1 small (10 g) green chili, finely chopped; 1 tsp (2 g) cumin seeds; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 1/4 tsp (0.5 g) turmeric; 1/2 tsp (1 g) red chili powder; 1 tsp (6 g) salt; 1/2 tsp (1 g) garam masala; 10 g fresh coriander, chopped; 10 ml lemon juice

Lobia Masala is a comforting, warmly spiced black-eyed pea curry with a soft onion-tomato base and a bright finish of coriander and lemon. The sauce is hearty yet light, making it perfect with rice or flatbread for a simple, satisfying meal.

45 min

2 servings

279 kcal

Pakistani

Ingredients

Lobia

300 gcooked black-eyed peas
150 mlwater

Masala base

20 mlneutral oil
120 gonion, finely chopped
12 ggarlic, minced
10 gginger, grated
250 gtomatoes, finely chopped
1 small (10 g)green chili, finely chopped

Spices

1 tsp (2 g)cumin seeds
2 tsp (4 g)ground coriander
1 tsp (2 g)ground cumin
1/4 tsp (0.5 g)turmeric
1/2 tsp (1 g)red chili powder
1 tsp (6 g)salt
1/2 tsp (1 g)garam masala

Finish

10 gfresh coriander, chopped
10 mllemon juice

Instructions

1
Prepare everything before you start: finely chop the onion and tomatoes, mince the garlic, grate the ginger, chop the green chili, and roughly mash about one-third of the cooked black-eyed peas with a fork. Mashing a portion helps the curry thicken quickly without long simmering.
2
Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant but not darkened.
3
Add the chopped onion and cook for 6-8 minutes, stirring often, until soft and light golden. Beginner tip: lower the heat if the onion starts catching; slow browning builds sweetness in the masala.
4
Stir in the garlic, ginger, and green chili. Cook for 1 minute, just until the raw smell fades.
5
Add the tomatoes, ground coriander, ground cumin, turmeric, red chili powder, and salt. Cook over medium heat for 8-10 minutes, stirring regularly, until the tomatoes break down and the oil begins to separate at the edges. If the pan looks dry before the tomatoes soften, add a splash of the water.
6
Add the black-eyed peas, including the mashed portion, and the remaining water. Stir well and simmer for 10 minutes, partially covered, until the curry is slightly thick and the peas are fully coated in the masala. The finished consistency should be spoonable, not watery.
7
Turn off the heat and stir in the garam masala, lemon juice, and most of the fresh coriander. Rest for 2 minutes so the flavors settle.
8
Taste and adjust salt or acidity if needed. Serve hot, topped with the remaining coriander.

Nutrition per serving

279 kcal

Calories

11g

Protein

33g

Carbs

11g

Fat

Fiber

Notes

•For a true 45-minute beginner-friendly version, this recipe uses pre-cooked black-eyed peas. If using dried peas, soak and boil them separately in advance.
•Serve with roti, naan, or steamed basmati rice.
•For a richer finish, simmer 2-3 minutes longer after mashing a few more peas into the sauce.
•Reduce the green chili and red chili powder for a milder curry.

Background

Lobia Masala is a homestyle Pakistani curry made with black-eyed peas simmered in an onion-tomato masala. It is especially popular for everyday meals because the ingredients are affordable, nourishing, and pantry-friendly, while the spicing reflects the warm, savory flavor profile common in Pakistani home cooking.

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