Recipe - Lobhiya (Black eyed peas)

Recipe - Lobhiya (Black eyed peas) (alasandula pappu)

Black eyed peas cooked with spices

Summary:

Lobhiya, rich in nutritional value, can be eaten with rice or roti/paratha. It is a very popular dal in north India.
For busy people, slow cooker can also be used for cooking. In this case, the cooking process has to start 12 - 15 hours before the meal time. The dal has to be pre-soaked for cooking in a slow cooker.

For pressure cooking, pre-soaking the dal reduces the cooking time.

Ingredients:

* 1 cup Black eyed peas
* 1 medium onion (Chopped)
* 1 medium tomatoes (Finely chopped optional)
* 1 tablespoon grated ginger (optional)
* 1 tablespoon Coriander powder
* Red chilli powder (according to taste)
* 1/2 teaspoon turmeric powder
* 1 tablespoon ghee or clarified butter or oil
* 1 tsp. cumin seeds
* A large pinch of hing (Asafoetida)
* 2 tablespoons - chopped coriander leaves (Garnish)
* 2 teaspoons - Salt to taste (according to taste)
* 3 cups water (to cook Dal)

Procedure

Wash and soak black eyed peas overnight. If you decide on cooking without pre-soaking, pressure cook it for more time.
Pressure cook the dal in 3 cups of water (at least 6 whistles) with onion, green chillies (optional), grated ginger (optional), salt, red chili powder, and turmeric.
If you notice, the Dal is still standing out you can always lightly mash it into slight mixture, keep it aside.

Seasoning:

Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter.


Add the seasoning to dal and cook the dal on medium heat for two or three minutes,let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.


Preparation time 20minutes
# Servings 4 - 6