Lobia Masala Recipe

Hearty black-eyed peas are cooked with spinach and tomatoes in a deeply savory and aromatic base of onion, ginger, and garlic. Our combination of cumin, coriander, turmeric, and other spices bring this dish to life. Packed with fiber and plant-based protein, this is your go-to vegan dish! Serve over fragrant Basmati rice.

Included:
Black eye peas
Basmati rice
Bay leaves
Packet One
Packet Two

You will need:
2 tablespoons cooking oil or ghee
2 cups finely diced onion
2 tablespoons minced ginger
2 tablespoons minced garlic
2 cups finely diced tomatoes
16 oz chopped spinach (or 10 oz frozen)
Fresh cilantro, chopped (optional, garnish)

Place rice in a medium bowl and fill with water. Swish water and rice grains gently then drain. Repeat a few times until the water is clear. Drain. Add fresh water to cover rice grains by 1/2 inch. Set aside to soak for 30 minutes as you make the peas.

Remove bay leaves from the bag of black eyed peas and set aside. Rinse peas under cool water. Put peas in a bowl and add enough water to barely cover the peas. Set aside until step 4.

ELECTRIC PRESSURE COOKER METHOD

1. Preheat electric pressure cooker by selecting the “Saute” function. When the pot heats up, add ghee or oil. When the ghee or oil is hot, add contents of Packet One. Watch closely. When seeds begin to pop, add the onion and bay leaf. Saute for 6-8 minutes until onions are golden brown.

2. Add ginger and garlic. Cook, stirring occasionally for 2-3 minutes. Add tomatoes and contents of Spice Packet 2. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down and liquid starts to reduce.

3. Add spinach

If using frozen spinach: Drain peas and add them along with spinach to pot with 1 cup of water. Secure the lid on the pot. Cook on High for 20 minutes. Allow pressure to release naturally for 10 minutes, then release remaining pressure manually. When pressure has released, remove the lid and stir.

If using fresh spinach: Drain peas and add them to pot with 2 cups of water. Secure the lid on the pot. Cook on High for 20 minutes. Allow pressure to release naturally for 10 minutes, then release remaining pressure manually. Remove the lid and stir in fresh spinach, one cup at a time, allowing each cup to wilt before adding the next. Simmer for about 3-5 minutes until spinach is fully incorporated. Avoid overcooking or the spinach may turn brown. Skip to Step 4 (over)

STOVETOP METHOD

 

1.Heat ghee or oil in a large pot. When oil or ghee is hot, add contents of Packet One. When seeds begin to pop, add the onion and bay leaf. Saute for 6-8 minutes until the onions are golden brown. Add the ginger and garlic, and cook for 2-3 minutes. Add tomatoes and contents of Packet Two. Cook for about 5 minutes stirring occasionally, until the tomatoes start to break down and liquid starts to reduce.

 

2a. If using frozen spinach: Drain peas, then add them, along with frozen spinach and 2.5 cups of water to the pot. Bring water to a boil, cover, reduce heat to low and simmer for 20-30 minutes until peas are soft but not mushy.

 

2b. If using fresh spinach: Drain peas, then add them and 2.5 cups of water to the pot. Bring to a boil, cover, reduce heat to low and simmer for 20-30 minutes until peas are soft but not mushy. Remove the lid and stir in fresh spinach, one cup at a time, allowing each batch to wilt before adding the next. Simmer for about 3-5 minutes until spinach is fully incorporated. Avoid overcooking or the spinach may turn brown.

 

 

FINAL STEPS FOR BOTH METHODS

4. While peas cook, make rice. Drain rice and put it into a medium saucepan. Add 1/4 teaspoon salt and enough water to cover rice by about 1 inch. Cover and bring to a gentle boil then let simmer for 10 minutes. After 10 minutes, keeping the lid on, remove the pan from heat. Allow rice to rest covered for 10 minutes. Fluff gently with a fork before serving. Remove bay leaves from peas. Stir, taste, add salt if needed. Serve over rice. Garnish with fresh cilantro.