Wednesday, December 5, 2012

Lobia Masala & Jeera Rice | Easy Lunch Recipes

Lobia Masala
Sunday mornings are typically lazy mornings at our place.I'd have decided on the breakfast and kept everything ready the previous night because by the time we finished reading our papers and had our morning tea,we'd be starving.It is mostly Masala Dosa or Puttu Kadala for breakfast so that we'd be full after the breakfast which would give me enough time to laze around before I even think about making lunch.
garden1 
Last Sunday,we set about repotting our small balcony garden.Ok,Ajay did all the work while I sat on the swing giving my unwanted tips and ideas.
garden2 I'd already decided on the Lunch menu too the previous night and precooked the lobia and the masala,so making lunch was a breeze.I have never used Cowpeas/Lobia in a North Indian curry before,so when Bharathy posted it a while back,I was quite eager to try it out.Made a very simple Jeera rice to pair with it and the combo is an instant hit.

Lobia Masala/Black eyed Beans Curry
Recipe courtesy - Bharathy

Ingredients

Cowpeas/Lobia/Black eyed beans - 1 cup(I used white)

For the Masala

Oil - 2 tbsp
Onions - 2,sliced
Tomato - 2,sliced
Ginger garlic paste - 1 tbsp

For the gravy

Oil - 1 tbsp
Red chilly powder - 1/2 tsp
Haldi powder - 1/4 tsp
Pepper - 1/4 tsp
Garam masala - 1/2 tsp
Salt to taste
Lime Juice - 1 tsp

Method

Lobia Masala-step1 
Wash the cowpeas in running water and soak in enough water for 2-3 hours.Pressure cook till soft but not mushy.It took around 4-5 whistles in my pressure cooker.
Lobia Masala-step2 
For the masala - In a non stick kadai add oil and saute onions till they start changing in colour.Mix in the ginger garlic paste and tomatoes and saute till the tomatoes get cooked and become pulpy.
Switch off the flame and let it cool.Grind to a smooth paste adding very little water.
Lobia Masala-step3 
For the gravy - In the same kadai,add oil and saute the masala paste for 1-2 minutes.
Mix in the red chilly powder,haldi,pepper,garam masala and salt to taste.
Lobia Masala-step4 
With the back of a spoon,mash the cooked lobia slightly so that some get mashed and some retain the shape,this helps in thickening the gravy.
Add the cooked lobia along with a cup of water and let the gravy come to a boil.
Lobia Masala-step5 
Simmer for 4-5 minutes or till the curry thickens.
Add coriander leaves,lime juice and switch off the flame.


Jeera Rice

Jeera Rice
Recipe adapted from VahChef

Ingredients

Basmati Rice - 1 cup
Oil/ghee - 1 tbsp
Jeera - 1 tsp
Green chilly -1,sliced
Mint leaves - 2 tbsp
Coriander leaves - 2 tbsp
Salt to taste
Water - 2 cups
Kesari colour - a pinch mixed in water

Method

Wash the basmati rice in running water till the water runs clear.Soak in enough water for 20 minutes.
Jeera Rice-step1 
In a pressure pan add oil/ghee and splutter jeera.
Mix in green chilly,mint and coriander.Add the rice and mix well.
Mix in water and salt to taste and cook exactly for 1 whistle.
Jeera Rice-step2 
Switch off flame and let the cooker come to room temperature.
Open the lid and pour the colour mixed in water.Close the lid and let it remain closed for 2-3 minutes.
Open and fluff with a fork.

12 comments :

  1. This is one of my fav combo..looks nice

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  2. Thats a very yummy combo... Flavorful lunch idea

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  3. The color in the pulao is simply lovely and lobia looks just so homey and delicious

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  4. Loving the pulao and what lovely pots of flowers :)

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  5. Beautiful pots, loving ur small garden.. Even i would like to have this easy and healthy lunch like this.

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  6. Pulao and Lobia masala looks tempting. Loved your garden too..

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  7. That jeera rice is what I am drooling for Divya. Absolutely stunning colors and delicious!

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  8. Taking time to de-lurk just to let you know that I loved the images from your garden. Beautiful flowers there...am guessing your periwinkle is a hybrid variety...lovely colours!
    Cheers,
    Mini

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  9. I tried this yesterday and it turned out to be really good.Thanks for sharing this recipe.

    Thanks,
    Sapna

    ReplyDelete

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Love,
Divya.

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