Lobia– the black eyed beans or cow peas are not only unique in their name and appearance, but taste wonderful even when prepared simple. I have used lobia as a lentil/dal, and quite a few times in salads. This Sunday, I prepared it as a rice dish, cooking it along the lines of vegetable biryani and it tasted absolutely delicious with it’s exotic flavors and spices that enhanced the taste of this dish.

 

I personally like lobia and cook it quite often than regular beans or chick peas, as it cooks easily without needing any additional soaking beforehand, thus making the cooking process quick and easy. I always keep this bean in store as it ranks much higher nutrition-wise, thereby making it a hidden healthy gem. They’re fully loaded with multi vitamins, protein, zinc, calcium and iron. Apart from being rich in nutrients, it lowers cholesterol and promotes weight-loss as well. It is also very beneficial for diabetic people, it’s high anti-oxidant compounds avoid any risks of cancer. Now, isn’t this all enough to include this super food in our diet? If you haven’t already, then do try these nutrition-packed beans in your food and stay healthy!

 

 

I prepared it as a rice dish, calling it ‘lobia rice’. In fact, you can call it lobia biryani if you cook it with basmati rice. This one-pot rice dish doesn’t need any side dish to eat with it, as it’s already loaded with vegetables, beans and rice and combined with all the flavorful spices mixed throughout, thereby making it a comfort food. The best option to prepare on lazy Sundays when you want to try something new and tasty while keeping it nutritious too. A nice and healthy lunch box meal for your family, and the best way to include a protein-rich diet with your homestyle cooking. Hope you like it!

 

Check out my other recipes for Rice dishes below:

Mango Rice            Gongura Rice

Lobia Rice Recipe:

 

 

Rinse the lobia beans a couple of times under tap water. Taking a pressure pan, add lobia along with just enough water to boil the lobia. Add a pinch of turmeric and salt to taste. Cook it in the pressure pan for just one whistle. Lobia cooks very quickly so one whistle is enough to cook them properly. Drain the cooked lobia, if there’s any excess water left, and keep it aside for later use.

 

 

Heat ghee or oil in a pan, and when the oil is hot enough, add all of the whole spices to it. I added bay leaf, cloves, cinnamon, black pepper, cardamom and cumin seeds to it. Sauté the spices till they crackle and then add chopped vegetables to it. I added chopped cauliflower, potatoes, carrots and bell peppers to it. Let them fry for a few minutes over medium heat, sautéing once in a while (make sure not to burn). Add in ginger-garlic paste to it and fry for another 5 minutes.

 

 

Add chopped tomatoes and green chillies to it. You can also use tomato purée instead of chopped tomatoes. Let the tomatoes cook for a while and then add all the powdered spices you want. I added turmeric powder, chili powder, cumin powder, coriander powder, garam masala (whole spice mix powder) and salt to taste. You can use biryani masala instead of all these spices as well. Stir it well to spread the spices evenly into the vegetable mix. Don’t overcook the vegetables.

 

 

Add the cooked lobia to the vegetable mix and combine well. Adjust salt and spices if required. Cook for another 5 minutes and and turn the heat off. Add some fresh coriander leaves on top. You can have this as a side dish along with plain rice or mix it with the cooked rice and make it into a biryani or rice dish like I did.

 

 

 

Add some oil or ghee at the bottom of the pressure cooker and add a layer of the lobia mix on top. Then add a tablespoon of beaten yogurt or milk to it. Add a layer of cooked white rice on top and then repeat the layer of lobia and then rice till you’re done with all your lobia mix. Keep adding a tablespoon of yogurt or milk on the top of the lobia mix every time, to add sourness and moisture to it. Let the topmost layer be rice.

 

 

Deep fry some thinly sliced onions in oil, till they turn crispy and golden brown. Sprinkle them on the top layer, that is on the rice layer. Now place this pressure cooker on medium to low heat (without whistle) and cook for 10-12 minutes to let the flavors settle well into the rice. Turn it off from the heat and serve it hot. The healthy, nutritious, spicy and flavorful Lobia rice is ready! Enjoy this along with some raita or plain yogurt by side. Happy eating 🙂

 

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