It is a simple and easy Gujarati curry recipe for rice or roti made with black-eyed beans and regular spices. It is a mildly sweet, tangy, and spicy gravy-based curry recipe. It is simple to prepare and love by all kinds of age groups. So with a few basic ingredients try out Gujarati rasawala choda nu shaak or lobia masala.
The key to making tasty lobia masala at home are
- Soak lobia in slightly hot water to decrease its soaking time.
- Roasted besan gives thickness to curry.
- Along with lobia you can also add a potato for variation.
- Lastly, the addition of ghee tadka to curry, adds more flavor and taste to it.
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Recipe Video
Gujarati Choda nu shak | lobia masala recipe | black eyes peas recipe | lobia recipe
Ingredients
To pressure cook lobia (choda)
- 1 cup lobia
- 3 cup water
- Salt to taste
For tomato gravy
- 2 medium size tomatoes
- 1 green chilli
- 1 inch ginger
- 3-4 garlic cloves
- 2 medium size tomatoes
For lobia masala
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2 dry red chilli
- 1 bay leaf
- 1 medium size chopped onion
- 1 tbsp gram flour
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- ½ tsp cumin powder
- Tomato gravy
- Salt to taste
- 1 cup water
- ½ tsp garam masala
- 1 tbsp jaggery
- 1 tsp lemon juice
For tadka
- 2 tbsp ghee
- ½ tsp red chilli powder
Instructions
- In a pressure cooker, add soaked lobia, water, and salt. Close lid and cook chana on a medium flame for 3 whistles.
- When the pressure cooker cools down, check lobia is properly cooked or not and discard its water.
- Add tomatoes, green chilli, ginger, and garlic in a mixture jar. Grind it into a smooth paste.
- Now heat oil in pan, add mustard seeds, cumin seeds, hing, dry red chilli and bay leaf. Sauté for a minute.
- Then add gram flour and roast till it slightly changes its color.
- Take 3 tbsp water in a mixing bowl, add red chili powder, coriander powder, turmeric powder, and cumin powder. Mix well.
- Add masala paste and roast till it oil separates from it.
- Then add tomato gravy and salt. Cover and cook till oil releases from the sides of the gravy.
- Then add boiled lobia with water and mix well.
- Cover and cook 4-5 till the gravy thickens.
- Add garam masala, jaggery and lemon juice. Mix well.
- Now heat ghee in a pan and add red chilli powder. Mix well and add tadka on rasawala chana masala. mix well.
- Garnish with coriander leaves and Serve with rice or roti.
Notes
- pressure cook chori (lobia beans) on medium flame
- masala paste gives dhaba style color and flavor to sabzi.
- Lobia masala tastes great with jeera rice or roti.
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