Lobia Masala – spiced Black Eyed Beans

September 7, 2015

When hunger strikes, nothing quite comes to the rescue like a tin of beans tossed in a few carefull chosen spices. Moreish and buttery smooth lobia masala, spiced black eyed beans, is an all time favourite and cooked in less than 30 minutes. I remember this well from holidays in Delhi in my youth, and it was always served with soft, hand rolled rotis, and scrunch-your-face-up tangy lime pickle. I took a recipe off my mother before she left for the motherland, and it came in very handy on a Monday lunchtime. Adjust the spices to your preference and tuck them into toasted bread pockets instead of rice if you prefer, for a bean stew with a difference.


Lobia Masala 550


Feeds 2:

  • 1 x 400gm tin of black eyed bean
  • 1 tbsp tomato puree
  • 1 large onion
  • 1 large tomato
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic (I grated both finely)
  • 1 tsp ground coriander
  • Half tsp garam masala
  • 2 inches cinnamon stick
  • 1 large bay leaf
  • 2 dry whole red chillies
  • 2 tbsp oil
  • Salt to your taste



Rinse and drain the beans. Finely chop the onion and tomato. In a Saute pan, bring the oil to heat of high.

When it sizzles around a wooden spoon, drop in the red chillies, bay leaf and cinnamon. As they sizzle up, stir in the chopped onion. Saute this for five minutes, and next, add the ginger and garlic pastes.

Stir the whole lot well for another five minutes until they turn golden. Now, add in the tomatoes, tomato puree and ground coriander, and mix it all well together. Then add half a cup of hot water and bubble the whole lot for about 10 minutes until you get a smooth masala mixture. You can stab the onions and tomatoes to make sure they disintegrate well and give you a paste texture.

After that, lower the heat to a simmer, cover for about a minute and cook until oil starts oozing out of the paste. Now, add the beans and garam masala, stir through gently and simmer covered for another couple of minutes. Finally, add salt to your taste and serve the Lobia Masala hot, with julienned ginger on top.





5 Responses to “Lobia Masala – spiced Black Eyed Beans”

  1. Mallika Says:

    January 7th, 2016 at 9:18 am

    Hi Sowmya, how lovely of you to say that. Thanks v much for your kind words and good luck blogging! x

  2. Sowmya Says:

    January 7th, 2016 at 8:24 am

    I was bowled over by the writing style and photography Mallika. Nice that I stopped by. You inspire bloggers like me.

  3. The best university in Dubai Says:

    December 14th, 2015 at 11:36 am

    i love it

  4. Mallika Says:

    September 8th, 2015 at 2:05 pm

    Hi Jacob, I would use about half, so 120gm, as the drained weight of a can is 240-250gm. Hope this helps x

  5. Jacob Mathew Says:

    September 8th, 2015 at 2:56 am

    If you are using the dry beans what is the quantity to be used

Leave a Reply


Join Mallika Basu's Mailing List