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Black Eyed Beans (Lobia)

Black Eyed Beans (Lobia)

Black Eyed Beans (Lobia)

Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.
3.67 from 12 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 3 people


  • 1 cup blak eyed beans lobia, chawalie
  • 2 tbsp oil
  • 1 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp coriander powder dhania
  • 1 tbsp ginger shredded
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric haldi
  • 1/2 tsp mango powder amchoor
  • 1/4 tsp garam masala
  • 1 tsp salt
  • 1 tomato chopped
  • 3 cups water approx.


  • 2 green chili
  • 2 lemon slices


  • Wash and soak beans for one hour or more.
  • In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
  • Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
  • Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
  • Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
  • Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.
  •  Garnish this with wedge of lemon.


Making a paste with the spices will prevent the spices from burning.
Tried this recipe?Let us know how it was!

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47 thoughts on “Black Eyed Beans (Lobia)

  1. Hi Aunty
    You mention adding green chilli to the ginger paste, but there’s no mention of green chilli in the main ingredients ( only garnish). Red chilli powder is mentioned in the main ingredients but not in the method. Is it red chilli pwdr that has to be added to the paste, not green chilli? Would you clarify pls?
    Many thanks in advance.

  2. This was delicious. I have made several recipes from your website and all are delicious and representative of the food I loved during my years in southern Nepal and northern India. The best food I have ever had.

  3. I used to work at an Ayurvedic restaurant and I think this is why the recipe does not have garlic or onions. This recipe doesn’t need either of them, anyway. I have used this recipe (without a pressure cooker) for several years now. I use this and only this for my new years black-eyed-peas recipes, for good luck. So simple and so darn good. I added a bit of hearty greens this time and still so wonderful.
    My 16 yr old daughter and I eat this till its gone, we cant keep it. Maybe I should try a quadruple batch!

  4. Excellent! I made this today, and it was delicious, even though I didn’t have the mango powder or asafoetida. I used sun-dried tomatoes, since fresh tomatoes have little flavor in winter. To get mine to look like yours, I had to cook it for a couple of minutes longer and with a bit less water, in my pressure cooker. The videos are great, and I love seeing how the finished dish is supposed to look. So much better than using a cookbook, and having to guess. It is like having a favorite aunt to teach me Indian cooking!

  5. I find the recipes easy to follow my family are great funs of Indian Cuisine. I am African by origin but have a Gujurati blood line..and visit India alot. Thanks so much Aunty

  6. I loved this simple recipe. I’ve made it twice in a matter of one month. The second time, I tweaked it a little. I added some onions and garlic, it turned out fabulous.
    Thank you Aunty for all the wonderful recipes. I love them all. I’m planning a Chaat party next month and I’m planning to try out the samosas. I also want to make my own puris for pani puri. Can’t wait to try them!

  7. Hello Aunty,
    I loved this recipe. We make it very often but with onions and tomatoes in it. My mom use to make paratha of lobia. Once it is boiled, take it out and add dry spices like salt, red chilli, garam masala and mango powder. Mash it an dthen stuff in parathas like any other stuffed paratha. This use to taste so good during winter in India. Miss those days. Thanks for sharing this recipe with us.

  8. Hi Aunty – I do not have a pressure cooker and would like to make this dish. Would a regular cast iron pot work instead of teh pressure cook? if yes, how much longer does the beans need to cook? Please advise when you have a moment. Thank you.

  9. Hi Manjula aunty,
    i tried the lobia for lunch today. it was sooooo super fantastic. i used to think lobia cant be made without the onion garlic tadka. but today’s lunch was made special by ur recipe. thanks.

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