Lunch Ideas
Lobia Masala with Roti
Black-eyed beans in a homestyle onion-tomato masala, with two rotis. The most underrated dal in the Indian kitchen, and one of the cheapest sources of protein.
440
kcal
20g
protein
77g
carbs
7g
fat
Per serving · makes 3 · 40 minutes
Ingredients
- •150 g lobia (black-eyed beans), soaked 6 hours
- •1 large onion (100 g), finely chopped
- •2 tomatoes (150 g), chopped
- •1 tsp ginger-garlic paste
- •1 tbsp oil
- •1 tsp coriander powder, half tsp each of turmeric, red chilli, cumin and garam masala
- •Salt, coriander leaves
- •180 g atta for 6 rotis (2 per person, counted in the numbers)
Method
- 1.Pressure cook the lobia with salt for 3 to 4 whistles. They should be soft but still hold their shape.
- 2.Heat the oil, add cumin, then the onion, and cook until golden.
- 3.Add ginger-garlic paste and tomatoes and cook until mushy. Add the spices.
- 4.Add the lobia with its water and simmer 10 minutes, mashing a few beans to thicken the gravy.
- 5.Top with coriander and serve with 2 rotis per person.
Coach’s note
Lobia cooks faster than rajma or chole and is easier on the stomach for many people. If beans usually bloat you, start here.
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