Although I love all sort of beans and lentils now, I used to be very picky in case of beans before… I never preferred to have fava beans or lobia (aka chola in gujarati or black eyed beans). Since I got married, came to know that my mil makes it every thursday and there’s no alternate to it. I somehow managed to eat a little bowl of it with roti or rice… but never developed the taste!
Ever since I started cooking independently here, I have been making it often, my way! And I’m quite liking it… ;) May be a pure gujju taste of lobia doesn’t work for me.. Making no onion-garlic version just with routine spices isn’t that interesting, right?
I had pinned a north-Indian version of lobia masala and thought of trying it out. But somehow, my love for Maharastrian Goda masala with beans didn’t let me try a different one ;) In case if you wanna try North-Indian way, my dear friend Khyati will post it soon on her space: BeingDesiGirl
1 cup Lobia, soaked overnight and pressure-cooked for 3-4 whistles
1″ Ginger Piece, grated
2 cloves Garlic, chopped
1/4 cup Spring Onion, whites
1 tomato, chopped
1 Bayleaf, 2-3 cloves, 1 black Cardamom
1-1.5 tsp Goda Masala
Salt, to taste
1 tsp Red Chilly Powder
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/4 tsp Cumin Seeds
3 tbsp Oil
STEPS TO FOLLOW:
- Heat oil in a pot and add cumin seeds into it.
- Once it crackles, add bayleaf, cloves and cardamon and cook for a few seconds until it releases aroma.
- Add ginger, garlic and spring onions along with goda masala and saute it for a while.
- Add chopped tomatoes, all other spices and mix well.
- Cook it covered for 3-4 mins.
- Add cooked lobia into it and mix everything well. Cook it again for 7-8 mins.
- Turn off the heat and add lemon juice before serving.
- Enjoy it with a bowl of steamed rice or roti :)