Lobia (Black-Eyed Peas)

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Method

1. 1Rinse 200 g of dried lobia under cold water until the water runs clear, then soak them in 500 ml of water for at least 2 hours or overnight.
2. 2Drain the soaked lobia and set aside. Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat.
3. 3Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4Add 1 teaspoon of cumin seeds and 1 chopped green chili. Sauté for 30 seconds until fragrant.
5. 5Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of garam masala. Stir well to combine.
6. 6Add the drained lobia and stir to coat them evenly with the spices.
7. 7Pour in 600 ml of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until the lobia are tender.
8. 8Check for seasoning and adjust with salt to taste. If the mixture is too thick, add a little more water.
9. 9Turn off the heat, cover, and let it rest for 5 minutes. Fluff gently with a fork before serving.