लोबिया मसाला चावल

Lobia Masala Chawal combines black-eyed peas cooked in a simple onion-tomato gravy with fluffy basmati rice. This pressure-cooker recipe is suitable for a regular family meal.

Preparation time: 15 minutes
Soaking time: 4 hours
Cooking time: 40 minutes
Servings: 4

Buy Dinesh Flour Mills Products Used

• White Lobia

• Best Basmati Rice

• Kitchen King Masala

Ingredients

For Lobia Masala

• 1 cup Dinesh Flour Mills White Lobia

• 3 cups water

• Salt to taste

• 2 tablespoons oil or ghee

• 1 teaspoon jeera

• One pinch of hing

• 1 onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 tomatoes, pureed

• ¼ teaspoon haldi powder

• 1 teaspoon dhaniya powder

• ½ teaspoon red chilli powder

• 1 teaspoon Dinesh Flour Mills Kitchen King Masala

• ½ teaspoon garam masala

• Fresh coriander

For Rice

• 1 cup Dinesh Flour Mills Best Basmati Rice

• 1¾ cups water

• Salt to taste

• 1 teaspoon ghee, optional

Method

1. Wash and soak the lobia for approximately 4 hours.

2. Drain and pressure-cook it with fresh water and salt for 4 to 5 whistles.

3. Heat oil or ghee in a kadai.

4. Add jeera and hing.

5. Add onion and cook until golden.

6. Add ginger-garlic paste and cook for one minute.

7. Add tomato puree, haldi, dhaniya powder and red chilli powder.

8. Cook until the masala thickens.

9. Add Kitchen King Masala and the cooked lobia.

10. Simmer for 8 to 10 minutes.

11. Add garam masala and fresh coriander.

12. Rinse and soak the rice for 20 minutes.

13. Cook it with water, salt and optional ghee.

14. Rest the rice for 5 minutes before fluffing.

15. Serve the Lobia Masala with rice, sliced onion and lemon.