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Lobia: Black-eyed Peas in Ginger Tamarind Sauce

(recipe, Carrie Stewart)


  1. 1 cup dried black-eyed peas
  2. 2 tsp. grated ginger root
  3. ½ tsp. chili powder
  4. ¼ tsp. tumeric
  5. 1 to 2 green chilis, chopped
  6. 1 Tbsp. tamarind paste
  7. ½ tsp. cumin seeds
  8. 1 tsp. asofoetida
  9. ¼ tsp. garam masala
  10. 2 to 3 Tbsp. cilantro leaves


  1. Rinse and soak beans for a couple of hours in at least 3-½ cups of water in a medium saucepan. Bring beans to a boil over medium heat, add half the ginger, the chili powder and the tumeric. Reduce heat, cover the pan and cook slowly for 45-50 minutes. Add remaining ginger, chilis, tamarind, mix it well and let it simmer for another 10-15 minutes. Dry roast the cumin seeds and add to beans, together with Garam masala. Stir and cook another 5 minutes. Garnish with cilantro leaves and offer hot.