Lobia Recipe – Chawli – Lobia Masala – Black Eyed Peas Curry
Authentic lobia recipe that is so easy to make, hearty and filled with flavor. Also called chawli.
An easy, quick hearty meal, Indian black eyed peas or lobia
This Indian black eyed peas or lobia or rongi recipe is a delicious, flavorful dish which you may hear referenced as chawli or lobia masala. Chawli, lobia or rongi means black eyed peas.
It is a delicious one pot meal that is great paired with hot roti or steaming bowl of basmati rice!
This version we make at home includes a ton of spinach.
Why make chawli or lobia masala?
- Ready in 20 minutes
- Vegan
- Sneak in tons of spinach
Some of the key ingredients are:
- Black eyed peas
- Spinach
- Onions
- Ginger
- Garlic
- Crushed tomatoes
- Spices (see recipe card)
Making this lobia recipe
I used canned black eyed peas to make this recipe as it speeds up the process.
At a high level, you make chawli/lobia masala by:
- Prep the ingredients
- Heat oil in a pan cook onions, ginger, garlic and spices
- Add water
- Add black eyed peas, crushed tomatoes and spinach
- Cover and cook 4-5 minutes
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Looking For Other Traditional Indian Dishes?
- Peas Cauliflower Shaak
- Karela nu shaak (bitter melon)
- Bhinda nu Shaak
- Spinach Dal
- Gajar ka Halwa (Indian carrot pudding)
- Methi Na Gota
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Lobia Palak Recipe – Chawli – Lobia Masala (Black eyed peas and spinach Indian dish)
Authentic lobia recipe that is so easy to make, hearty and filled with flavor. Also called chawli.
Equipment
- Pot
Ingredients
- 31 oz black eyed peas 2 cans (US) or about 878 g
- 1 tsp garlic minced
- 1 tsp ginger minced
- 2¼ cup spinach packed
- 10 curry leaves can skip if do not have, but gives good flavor
- ¼ cup onions chopped
- ¼ cup crushed tomatoes
- 1 tsp cumin seeds
- ¼ tsp asofetida hing
- ¾ tsp salt adjust to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder lal mirch
- 1 tbsp cumin – coriander powder dhana jeeru blend
- 1 cup water 8 oz
- 1 tsp sugar
Instructions
- Prep ingredients – wash spinach, chop onions, ginger and garlic. Drain and wash black eyed peas from can.
- Heat oil in pan on medium. Once hot, add cumin seeds. Then after 1 min the asofetida.
- Add onions and cook 3-4 minutes until translucent. Then add in ginger and garlic.
- After mixing the ginger and garlic and letting cook 30 seconds, add in the turmeric, cumin/coriander, turmeric, red chilli powder and curry leaves. Mix well. Add 1 cup of water and let come to boil.
- Add in the black eyed peas
- Add in spinach and mix
- Add in crushed tomatoes, sugar and salt.
- Mix and let simmer 2-3 minutes. Taste and adjust salt as needed before serving.
Notes
Serve with some jeera rice
Curry leaves give great flavor and can be found in Indian stores
Nutrition
Calories: 208kcalCarbohydrates: 38gProtein: 14gFat: 1gSaturated Fat: 1gSodium: 317mgPotassium: 636mgFiber: 13gSugar: 1gVitamin A: 1153IUVitamin C: 38mgCalcium: 68mgIron: 4mg
Tried this recipe?Let us know how it was!
