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Vegetarian, South and Southeast Asian

Lobia masala with rice

Lobia masala is black eyed peas simmered in a tomato sauce seasoned with garam masala, served over basmati rice. It serves 4, takes 40 minutes, is very easy to make, and costs about €1.30 per person. The key is letting the tomato sauce reduce fully before adding the beans.

Tonight, lobia masala, black eyed peas simmered in a tomato sauce with garam masala, served with basmati rice.

Lobia masala with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Lobia masala starts with a tomato sauce that gets time to concentrate, seasoned with cumin, turmeric, and garam masala, then the black eyed peas finish cooking right in it, soaking up every bit of flavor. Mashing a few beans naturally thickens the sauce, so it coats the basmati rice without ever turning watery or too heavy.

It is the kind of dish you can throw together on a weeknight without much planning, since the beans come from a can and everything happens in one pot. Kids usually warm up quickly to its tomato forward, gently spiced flavor, and it is the sort of meal that feels satisfying on a cold fall or winter evening, all without stretching the budget.

The ingredients

4 people

Pantry

  • Canned black eyed peasoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Cumin seedsoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh ginger 1 tbsp
  • Fresh cilantro 4 sprigs

The step by step recipe

  1. Heat the oil with the cumin seeds until they sizzle, then add the sliced onion and cook until golden. 8 min

    Keep an eye on the pan the whole time, cumin can burn within seconds.

  2. Add the chopped garlic and ginger, let them release their aroma for a minute. 1 min

    Add them after the onion so they do not burn.

  3. Pour in the tomatoes, turmeric, garam masala, and salt, and let it reduce until the sauce thickens. 10 min

    It is ready when the oil starts separating at the edges.

  4. Add the drained black eyed peas with a glass of water and simmer, mashing a few beans as you go. 12 min

    Mashing about one bean in ten is enough to thicken the sauce.

  5. Cook the rice in salted water and serve the lobia masala with fresh cilantro. 11 min

    Let the dish rest for 5 minutes before serving, the flavors come together.

Our tips to get it right

  • Drain the canned black eyed peas well before adding them, otherwise the sauce gets watered down and takes longer to thicken.
  • Use good quality canned tomatoes, they carry most of the flavor of the dish, so there is no point piling on spices if they taste flat.
  • Start the rice while the sauce simmers, both take about the same time, which saves you ten minutes overall.

The variations

  • Swap the black eyed peas for canned chickpeas to make a chana masala, the cooking method stays exactly the same.
  • Stir in a splash of coconut milk at the end for a rounder, milder sauce, a good move if your kids find the dish too spiced.
  • For a quicker version, skip browning the onion for as long and simmer five minutes less, the sauce will just be a touch thinner.

What to serve it with

  • Plain yogurt to cool the spices
  • Warm naan bread
  • Mango chutney

Storage

Lobia masala keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use dried black eyed peas instead of canned?

Yes, but soak them overnight and cook them for about 45 minutes before adding them to the sauce. With canned beans, the dish is ready in 40 minutes total.

Is lobia masala very spicy?

No, the garam masala and turmeric add warmth and aroma more than heat. If you want more kick, stir in a pinch of chili powder with the sauce.

Can the sauce be made ahead of time?

Yes, the spiced tomato sauce can be made the day before and kept in the fridge. Just add the beans and simmer for 12 minutes before serving.

How do you thicken the sauce without mashing the beans?

Let it simmer uncovered for a few extra minutes so the water evaporates and the sauce thickens on its own. Mashing a few beans is still the fastest way to get there.

How long does it take to make a lobia masala with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lobia masala with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lobia masala with rice cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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