Black Eyed Peas Curry with Coconut (Lobia Curry)
Recipe GLPR792a5f6498a29f
A fragrant, creamy Indian curry made with tender black eyed peas simmered in a smooth coconut and onion-based sauce, seasoned with cumin, turmeric, and fresh green chilies. Finished with a traditional tempering of mustard seeds and curry leaves, this plant-based dish is naturally gluten-free and vegan.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Black eyed peas, dried
3 cups Water, for cooking peas
2 Green chilies, slit lengthwise
1 medium Onion, medium, thinly sliced
1 cup Water, for boiling onions and chilies
1 medium Onion, medium, roughly chopped
3 Green chilies, roughly chopped
¼ cup Water, for puree
½ cup Coconut, fresh or frozen, shredded
1 teaspoon Cumin seeds
¼ teaspoon Turmeric powder
Salt, to taste
3 teaspoons Oil, for cooking and tempering
1 teaspoon Mustard seeds
7 Curry leaves
Directions
Rinse the dried black eyed peas under cold running water until the water runs clear. Add them to a pressure cooker along with 3 cups of water. Place the cooker over high heat and bring to a boil.
Once boiling, add the sliced onion and the 2 slit green chilies to the pressure cooker. Stir to combine.
Close the pressure cooker lid and place the weight on top. Cook on high heat for 1 whistle, then reduce to low-medium heat and continue cooking for 20 minutes.
Turn off the heat and allow the pressure to release naturally. Once depressurized, carefully open the lid.
While the peas cook, bring 1 cup of water to a boil in a separate pan. Add the roughly chopped onion and the 3 roughly chopped green chilies. Let simmer for 4–5 minutes until the onions are soft.
Drain the water from the boiled onions and chilies, reserving the vegetables. Allow them to cool slightly.
In a blender, combine the cooled boiled onions and chilies, ¼ cup fresh water, shredded coconut, cumin seeds, and turmeric powder. Blend until completely smooth.
Pour the coconut-onion puree into the cooked black eyed peas. Add salt to taste and stir well.
Place the curry over medium heat and cook for 6–7 minutes, stirring occasionally, then turn off the heat.
Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them pop and crackle. Follow immediately with the curry leaves.
Pour the hot oil tempering (mustard seeds and curry leaves) directly into the curry and stir well to distribute.
Serve the curry hot while fragrant. This dish pairs well with rice or flatbread.
