Black Eyed Beans Veg Recipes of India You Must Try

Black eyed beans, also known as lobia or chawli in India, are a staple legume packed with nutrition and flavor. They are incredibly versatile, making them perfect for a variety of delicious vegetarian dishes across Indian cuisine.

From hearty curries to light salads and even tangy stir-fries, black eyed beans offer a delightful texture and a mild earthy taste that pairs beautifully with the vibrant spices of India. Whether you’re looking for a comforting meal or a protein-rich vegan option, black eyed beans can be transformed into a wholesome dish that satisfies your taste buds and your health goals.

In this blog post, we’ll explore some of the most popular and easy-to-make black eyed beans veg recipes from India. These recipes highlight the rich culinary traditions of different regions, showcasing how simple ingredients can come together to create meals bursting with flavor.

So, grab your spices and let’s dive into these mouthwatering black eyed beans vegetarian delights!

Why You’ll Love This Recipe

Black eyed beans are not only delicious but also incredibly nutritious. They are rich in fiber, protein, and essential vitamins, making them a great choice for vegetarians and vegans looking to boost their protein intake.

These recipes are easy to prepare with everyday Indian spices and ingredients, perfect for both beginners and experienced cooks. The balance of spices and the creamy texture of the beans create comforting dishes that are perfect for any season.

Additionally, black eyed beans are budget-friendly and readily available, making these recipes accessible and practical for family meals or meal prep.

Ingredients

• 1 cup black eyed beans (lobia), soaked overnight
• 2 tablespoons oil (mustard oil or vegetable oil)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed
• Optional: 1/2 cup coconut milk (for a creamy variation)

Equipment

• Pressure cooker or large pot
• Deep frying pan or kadhai
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Bowl for soaking beans
• Serving dish

Instructions

1. Soak the black eyed beans overnight in enough water. This softens the beans and reduces cooking time.
2. Cook the beans: Drain the soaked beans and add them to a pressure cooker with 3 cups of fresh water and a pinch of salt. Cook for 3-4 whistles until beans are soft but not mushy. Alternatively, cook in a pot until tender, which may take about 45-60 minutes.
3. Prepare the tempering: Heat oil in a deep frying pan or kadhai over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until golden brown. Then add the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
5. Add chopped tomatoes and cook until they soften and the oil starts separating from the masala.
6. Spice it up: Stir in turmeric, coriander, cumin, red chili powder, and salt. Cook the mixture for 2-3 minutes to blend the flavors well.
7. Add the cooked black eyed beans along with the cooking water. Stir well and bring to a gentle simmer. Add water if needed to achieve your desired consistency.
8. Simmer and finish: Let the curry cook uncovered for 10-15 minutes on low heat, allowing the flavors to meld. If using, add coconut milk now for a creamy twist and simmer for another 5 minutes.
9. Sprinkle garam masala and mix well just before turning off the heat.
10. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or naan.

Tips & Variations

For a tangy flavor, add a squeeze of lemon juice or a teaspoon of amchur (dry mango powder) just before serving.

Try adding vegetables like spinach, tomatoes, or bell peppers to the curry for added nutrition and color.

For a dry stir-fry version, cook the beans as above but reduce the water and cook until the mixture is almost dry. Garnish with grated coconut and mustard seeds tempering.

Pro tip: Using mustard oil adds an authentic pungent flavor to the dish, but you can substitute with vegetable oil if preferred.

Nutrition Facts

Serving Suggestions

• Serve hot black eyed beans curry with steamed basmati rice or jeera rice for a wholesome meal.
• Pair with Indian breads like chapati, roti, or paratha for a quick lunch or dinner.
• Enjoy as a side dish with dal and vegetable sabzi for a traditional thali-style meal.
• Try topping the curry with a dollop of yogurt or a sprinkle of fresh grated coconut for extra richness.
• For a fusion twist, use black eyed beans curry as a filling for wraps or tacos.

More Delicious Indian Vegetarian Recipes to Try

• Classico Sun Dried Tomato Alfredo Sauce Recipe – Perfect creamy sauce for your pasta night.
• Chicken Shawarma Trader Joe’S Recipe – Although non-veg, a great inspiration for seasoning your beans stir-fries.
• Chocolate Heaven Cake Recipe – End your meal on a sweet note with this luscious cake.

Conclusion

Black eyed beans are a nutritional powerhouse and a versatile ingredient in Indian vegetarian cooking. The recipes shared here provide a wonderful introduction to cooking with lobia, offering delicious, easy-to-make options that can be enjoyed any day of the week.

Whether you prefer a spicy curry, a creamy stew, or a light stir-fry, black eyed beans adapt beautifully to different flavors and cooking styles.

With simple pantry staples and a few spices, you can whip up a wholesome, hearty meal that warms the soul and nourishes the body. Don’t hesitate to experiment with the different variations and add your favorite veggies or spices to make the dish truly your own.

For more inspiration on Indian and international dishes, explore other recipes on our site.

Happy cooking and enjoy the wholesome goodness of black eyed beans in your kitchen!

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