Ingredients
- Black eyed peas 2 cups, soaked overnight
- Oil 1/4 cup
- Cumin seeds 2 cups
- Red chili flakes 1/2 tsp
- Onion 1 big, chopped
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 2 biggest size, chopped
- Salt 1.5 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Garam masala 2 tsp
- Coriander powder 2 tsp
- Green chilies 1-2, chopped
- Water 5 cups
- Green chilies 4-5, whole
- Fresh coriander, chopped
Preparation
- Soak the beans in water overnight.
- Next day, Heat oil in a pressure cooker and add cumin seeds and red chili flakes. When they start to splutter, add onions. Sauté until soft.
- Add ginger and garlic paste and tomatoes. Cook until the tomatoes are soft.
- Add salt, red chili powder, turmeric powder, garam masala and coriander powder.
- Add 1-2 green chilies.
- Sauté for 1 minute and add 5 cups of water.
- Drain the beans and wash with fresh water. Drain again and add to the pressure cooker.
- Pressure cook for 12 minutes.
- Allow the pressure to release on its own.
- Adjust salt if needed, add more water if needed and cook for 5 more minutes if needed.
- Add green chilies and fresh coriander.
- Serve hot with roti or white rice.
- Enjoy!
Instant Safed Lobia – in Pressure Cooker (Black eyed peas/ White Beans)
Ingredients
- Black eyed peas 2 cups soaked overnight
- Oil 1/4 cup
- Cumin seeds 2 cups
- Red chili flakes 1/2 tsp
- Onion 1 big chopped
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 2 biggest size chopped
- Salt 1.5 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Garam masala 2 tsp
- Coriander powder 2 tsp
- Green chilies 1-2 chopped
- Water 5 cups
- Green chilies 4-5 whole
- Fresh coriander chopped
Instructions
- Soak the beans in water overnight.
- Next day, Heat oil in a pressure cooker and add cumin seeds and red chili flakes. When they start to splutter, add onions. Sauté until soft.
- Add ginger and garlic paste and tomatoes. Cook until the tomatoes are soft.
- Add salt, red chili powder, turmeric powder, garam masala and coriander powder.
- Add 1-2 green chilies.
- Sauté for 1 minute and add 5 cups of water.
- Drain the beans and wash with fresh water. Drain again and add to the pressure cooker.
- Pressure cook for 12 minutes.
- Allow the pressure to release on its own.
- Adjust salt if needed, add more water if needed and cook for 5 more minutes if needed.
- Add green chilies and fresh coriander.
- Serve hot with roti or white rice.
- Enjoy!
