Black-eyed Peas (Lobia)
見つめ合う黒い瞳！水戻し不要でホクホクに仕上がる時短の豆
Description
Small cream-colored beans with a black spot (black eye) in the center. Unlike other hard beans, requires short soaking time, possessing unique earthy aroma and fluffy texture.
Classification: For Families,Lentils,Fluffy Texture,Diet
Shops selling Black-eyed Peas (Lobia)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black-eyed peas(Lobia or Karamani)
Instructions
- Wash Lobia (black-eyed peas), soak ~30-
- mins (*if rushing, boiling longer in pressure cooker without soaking is okay).
- Fry onions, tomatoes, ginger, garlic, make tomato-based curry sauce with coriander, cumin, Garam Masala.
- Add boiled Lobia to sauce, simmer ~
- mins on low until flavors penetrate, scatter cilantro into North Indian home taste 'Lobia Masala'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Kidney beans (Rajma) or soybeans (as a sub for fluffy texture)
Pairing
Lobia Masala (Black-eyed pea curry), Chapati
Trivia
[Hardcore] Called 'Lobia' in North, 'Karamani' in South. Even if forgetting 'overnight soaking' like Rajma or chickpeas, can be curried immediately on a whim that day, making it a strong rescue ingredient for Indian mothers.
Eating tips & etiquette
[Unique Eating] Scoop up the fluffy black-eyed peas that absorbed massive spicy tomato sauce wrapping them in torn Chapati (flatbread) to eat!
Allergen
Soy