Himalayan Cowpeas (Lobia) Recipe: A Delicious and Nutritious Dish
Are you trying to find a new recipe? Look no further than Himalayan cowpeas, also known as lobia. This nutritious legume is commonly used in the Himalayan region of India, Nepal, and Bhutan, and is a great source of protein, fiber, and essential vitamins and minerals. In this article, we’ll provide you with a step-by-step recipe for preparing this delicious dish, as well as some background information on the nutritional benefits of lobia.What is Lobia?
Lobia is a type of legume that is native to Africa but is also grown in many other parts of the world, including the Himalayan region. It is also known as black-eyed peas or cowpeas and is a staple food in many countries due to its high protein and nutrient content. Lobia is a great source of dietary fiber, which can help regulate blood sugar levels and improve digestive health. It is also rich in vitamins and minerals such as iron, calcium, and potassium, making it an ideal ingredient for a healthy diet.Himalayan Cowpeas (Lobia) Recipe
Here’s what you’ll need to make this delicious Himalayan cowpeas recipe:Ingredients:
- 1 cup of lobia (cowpeas)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2-3 cloves of garlic, finely chopped
- 1 inch of ginger, finely chopped
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnishing
Instructions:
- Soak the lobia in water for at least 6-8 hours or overnight.
- Drain the water and rinse the lobia well.
- In a pressure cooker, add the lobia, 3 cups of water, and salt to taste. Cook the lobia until it becomes soft and tender. It should take around 20 minutes.
- In a separate pan, heat 2 tbsp of oil and add the cumin seeds. When they start to splutter, add the chopped onion, garlic, ginger, and green chili. Saute the mixture for 2-3 minutes until the onions become translucent.
- Add the chopped tomato and all the powdered spices (coriander, turmeric, red chili, and garam masala) to the pan. Mix everything well and cook for another 3-4 minutes until the tomato becomes soft and mushy.
- Add the cooked lobia to the pan and mix everything well. If the mixture seems too thick, you can add a little water to adjust the consistency.
- Cook everything together for another 5-7 minutes until all the flavors blend well.
- Garnish the dish with fresh coriander leaves and serve hot with rice or roti.
