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Slow Cooker Indian Lobia Masala (Black Eyes Peas Curry)
This easy, slow-cooker Indian Black Eyed Peas Curry, also known as Lobia Curry, is the ideal meatless meal for a nutritious and satisfying dinner. You'll learn how to season black-eyed peas just right with a mouthwatering recipe for lobia masala – it might just become your new favourite healthy family meal!
Ingredients
Black Eyes Peas (Lobia)
- 2 cups black-eyed peas, dry, uncooked, soaked overnight
- 4 cups water
Lobia Masala
- 1 tbsp olive oil, extra virgin
- 1 tsp cumin seeds
- 2 bay leaves
- 1 black cardamon, seeds, crushed
- 3 tsp garlic, fresh, crushed
- 1 onion, large, chopped
- 2 tsp curry powder
- 1 tsp paprika
- 2 tsp coriander powder, made from grinding whole coriander seeds
- ½ tsp red chilli
- 1½ tsp salt
- 1 cup tomato puree, thick consistency,
- 1 cup cilantro, fresh, washed, chopped
- 1 lemon , fresh, juice
Equipment
- Slow cooker
Instructions
Black Eyes Peas (Lobia)
- After thoroughly rinsing and draining the soaked black-eyed peas, place them into the slow cooker along with the specified amount of water. Set the cooker to high heat.
Lobia Masala
- In a medium pan, heat olive oil over medium heat. Add cumin seeds, bay leaves and crushed cardamom seeds. Fry until fragrant, being careful not to burn them.
- Add crushed garlic and onion and sauté until the onions turn golden brown.
- Stir in curry powder, coriander powder, paprika, salt and red chilli. Sizzle for a few seconds.
- Add the tomato puree and cook for an additional minute, mixing well.
- Transfer the tomato-spice mixture into the slow cooker with the black-eyed peas. Stir thoroughly.
- Cover the slow cooker and cook on high for 7 hours. Once cooked, garnish with fresh cilantro and lemon juice.
Notes
Cooking method tip
- If you prefer a thicker consistency for your curry, you can cook it for an additional hour or so in the slow cooker with the lid off to reduce the liquid content. Feel free to adjust the salt and spice levels according to your taste.
Food save storage
- To ensure your slow cooker black-eyed peas (lobia curry) stay delicious, follow these food safety guidelines. Allow the lobia curry to cool to room temperature before refrigerating. Then, transfer it into airtight containers to prevent moisture and odours from affecting its taste.
- Store in the refrigerator for up to 3-4 days. For longer storage, freeze the curry in a freezer-safe container for one month. When reheating, make sure to heat it thoroughly until piping hot to ensure food safety.
Nutrition Information:
Calories: 297kcal (15%)Carbohydrates: 51g (17%)Protein: 18g (36%)Fat: 4g (6%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 737mg (31%)Potassium: 1104mg (32%)Fiber: 10g (40%)Sugar: 9g (10%)Vitamin A: 739IU (15%)Vitamin C: 22mg (27%)Calcium: 121mg (12%)Iron: 8mg (44%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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