CHOLA NU SHAK / LOBIA MASALA CURRY

Step 1: Soak and Cook Lobia

Take 1/2 cup of lobia (black-eyed peas) in a pressure cooker. Add salt to taste and hot water. Soak the lobia for 3-4 hours. After soaking, pressure cook the lobia for 3-4 whistles on a medium to slow flame until it is soft and cooked through.

Step 2: Prepare the Tempering

Heat oil in a pan. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter. Once they splutter, add 1 teaspoon of besan (gram flour) and stir well.

Step 3: Cook Tomato Puree and Spices

Add the puree of 1 tomato to the pan and mix thoroughly. Cook until the oil separates from the mixture. Then, add a little water (about 1/4 cup) to the gravy and let it come to a boil. Add 1/2 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, and 1 teaspoon of cumin coriander powder. Mix all the spices well with the tomato gravy and cook for 1-2 minutes until the flavors are combined.

Step 4: Combine Lobia with Gravy

Add the cooked lobia, along with any remaining water from the pressure cooker, to the prepared masala gravy. Mix everything well and cook for 3-4 minutes on a slow flame, allowing the lobia to absorb the flavors of the gravy and the curry to reach your desired consistency.

Step 5: Garnish and Serve

Once the lobia curry has thickened to your preference, garnish it with fresh coriander leaves. Your Lobia Masala Curry (Chola Nu Shak) is now ready to be served.

• Soaking lobia in hot water for 3-4 hours helps in faster cooking.

• Adding besan (gram flour) to the tempering helps thicken the gravy and gives it a rich texture.