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.
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.
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
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.
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.
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.
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.
Simmer for 4-5 minutes or till the curry thickens.
Add coriander leaves,lime juice and switch off the flame.
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.
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.
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.
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.
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
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.
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.
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.
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.
Simmer for 4-5 minutes or till the curry thickens.
Add coriander leaves,lime juice and switch off the flame.
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.
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.
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.
