INGREDIENTS
- 1 cup lobia (black-eyed peas)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped or puréed
- 1 tablespoon freshly ground ginger-garlic paste
- 1 bay leaf, 1 black cardamom, 1 star anise and some cumin seeds
- Dry spices to taste (Kashmiri red chilli powder, coriander powder, chaat masala, turmeric and garam masala)
- 5 tablespoons ghee
- Salt to taste
METHOD
- Soak the lobia overnight. Then pressure cook it till it is soft.
- In a pan, heat the ghee. Add cumin seeds, followed by the whole spices.
- Add the onion and the ginger-garlic paste.
- Let the onion cook till it turns golden brown.
- Add the tomato and let it cook till the ghee separates.
- Now add the dry spices and salt.
- Add the cooked lobia and mix well. Cook on simmer for 4 minutes.
- Add hot water as per your desired consistency and let it boil for 10 minutes.
- Serve with steamed rice, parantha or naan.
Warning: Ask a parent or adult to help with this recipe.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
