Punjabi lobia masala in slow cooker or crockpot
A slow cooker version of lobia/black eyed peas flavored with onion-tomato masala and spices. A perfect accompaniment to tandoori roti and jeera rice.
Servings: 4 PEOPLE
Ingredients
FOR COOKING LOBIA/BLACK EYED PEAS
- 1 cup Lobia/Black eyed peas
- 1/2 -1 teaspoon Red chili powder
- 1 teaspoon Coriander powder (sukha dhaniya)
- 1/4 cup Onion - Tomato masala (for slow cooker masala recipe - scroll up)
- 1 teaspoon Garam Masala Powder
- 2 tablespoon Chopped cilantro leaves - to garnish
- 4 cups Water
- Salt to taste
TO MAKE FRESH ONION-TOMATO MASALA
- 2 small Onions, grounded to paste
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 medium Freshly grated tomatoes
- 2 tablespoon Oil
Instructions
- Measure lobia.
- Clean and wad under cold water.
- Add lobia to slow cooker and add 4 cups of water.
- Add all the spices and..
- Onion tomato masala. Scroll up to follow the link on how to make slow cooker onion-tomato masala in slow cooker (in the main post).
- Mix it well.
- Set the timer to 6 hours on HIGH setting, cover the lid and let it cook undisturbed for 6 hours or until beans are fully cooked.
- All cooked and well blended lobia.
- Adjust seasonings and garnish with chopped cilantro leaves.
- Serve hot with warm rotis or jeera rice.
