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Gujarati Choda nu shak | lobia masala recipe | black eyes peas recipe | lobia recipe

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

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curry
Cuisine Indian
Servings 4 servings

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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