Lobia Masala Recipe
Chawla Recipe
Lobia Masala or Chawla is a very popular dish in northern India. Lobia is known as black eye beans.
It is called Rongi in Punjabi and Chawli in Marathi.
Lobiya Masala has high protein and good nutritious value. This dish also controls cholesterol and blood sugar.
Lobia dish may be eaten as chat by mixing it with chopped onions, tomatoes, cucumber, and some namkeen over it. It is also served with roti or paratha.
Soaking Time:
8 Hours
Preparation Time:
5 Minutes
Cooking Time:
15 Minutes
Share Our Recipes:
Ingredients (Servings - 4 people)
- Lobia – 250 g or 1 cup
- Salt – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Red Chili Powder– 1 teaspoon
- Green Chili, chopped – 1 teaspoon
- Black Pepper Powder – ¼ teaspoon
- Ginger, grated – 1 teaspoon
- Cumin Seeds(sabut jeera) – ½ teaspoon
- Hing – 1 pinch
- Oil/Ghee – 1 tablespoon
- Lemon Juice – 1 teaspoon
Tamarind Sauce(Imli Chutney) or Tomato Sauce – 1 tablespoon
- Green Chutney – 1 teaspoon
- Chat Masala – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Tomato, chopped – 2 tablespoon
- Onion, chopped – 2 tablespoon
- Bhujia(feeki sev) – As per taste
- Water – 1 glass
- Mint & Coriander leaves, chopped for garnishing
How to make Lobia Masala
Soaking of Lobia
- Soak lobia in a pan for 7-8 hours in water.
- The quantity of water should be 3 times the quantity of lobia.
Boiling lobia
- Wash lobia 3-4 times with fresh water.
- Add lobia, turmeric powder, salt, coriander powder, and 1 glass of water in a cooker and boil it for 4 whistles.
Preparing the Tadka
- For tadka, heat ghee in a pot(or kadai) and add cumin and hing.
- Let them sputter. Add ginger and green chili on low flame and saute.
- Add red chili powder in the tadka & immediately pour lobia in the pot (Kadai) and mix and cook for 5 minutes on low flame.
- Turn off the flame.
- Add chat masala, tamarind(Imli) chutney or tomato sauce, green chutney, lemon juice, black pepper powder, tomato, and onion, and mix well.
- Garnish with coriander and mint leaves.
- At the time of serving, sprinkle bhujia(feeki sev) over the lobia to increase its taste.
Liked this recipe?
Subscribe to our mailing list and get every new recipes directly to your mail box
Lobia Masala Recipe Tips
which add magic to your recipe!!!
Tip 1
While soaking, the quantity of water should be 3 times the quantity of lobia.
Tip 2
Do not prepare lobia very dry.
Tip 3
Lobia may also be eaten alone in breakfast.
Tip 4
It may also be served with chapati or paratha.
Tip 5
Do not overcook the lobia otherwise it may turn mushy.
Recipe Card
Lobia Masala | Chawla Recipe
Lobia Masala or Chawla is a very popular dish in northern India. Lobia is known as black eye beans.
Ingredients
- 250 g Lobia
- 1 teaspoon Salt
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Green Chili, chopped
- ¼ teaspoon Black Pepper Powder
- 1 teaspoon Ginger, grated
- ½ teaspoon Cumin Seeds (Sabut Jeera)
- 1 pinch Hing
- 1 tablespoon Oil or Ghee
- 1 teaspoon Lemon Juice
- 1 tablespoon Tamarind Sauce (imli ki chutney)
- 1 tablespoon Green Chutney
- 1 teaspoon Chat Masala
- 1 teaspoon Coriander Powder
- 2 tablespoon Tomato, chopped
- 2 tablespoon Onion, chopped
- 1 glass Water
- Bhujia(feeki sev) as per taste
- Mint & Coriander leaves, chopped for garnishing
Instructions
Soaking of Lobia
- Soak lobia in a pan for 7-8 hours in water. The quantity of water should be 3 times the quantity of lobia.
- Boiling lobia
- Wash lobia 3-4 times with fresh water.
- Add lobia, turmeric powder, salt, coriander powder, and 1 glass of water in a cooker and boil it for 4 whistles.
Preparaing the Tadka
- For tadka, heat ghee in a pot(or kadai) and add cumin and hing.Let them sputter. Add ginger and green chili on low flame and saute.
- Add red chili powder in the tadka & immediately pour lobia in the pot (Kadai) and mix and cook for 5 minutes on low flame.Turn off the flame.
- Add chat masala, tamarind(Imli) chutney or tomato sauce, green chutney, lemon juice, black pepper powder, tomato, and onion, and mix well.
- Garnish with coriander and mint leaves.At the time of serving, sprinkle bhujia(feeki sev) over the lobia to increase its taste.
Unbeatable plating