- 1 pound minced Lamb/Goat
- 1 cup Lobia soaked in water for 4-5 hours
- ½ cup yogurt
- 1 tomato finely chopped
- 2 medium onions finely chopped
- 2 tbsp ginger paste
- 1 tbsps garlic paste
- 1 tbsp lemon juice
- 1 tbsp green chilies paste
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- 2 tbsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 bay leaves
- ½ ” cinnamon stick
- Salt to taste
- 4 tbsps cooking oil
- Ginger juliennes to garnish
- Fresh chopped coriander to garnish
- Heat 3 tbsp oil in a pan on medium flame and add bay leaf and cinnamon stick; fry till they are light brown.
- Add onion slices and sauté in oil until light brown. Add ginger, garlic, green chili paste and fry for a minute. Now add all dry spices, yogurt and chopped tomatoes. Cook on medium heat until water is almost dried. Add minced meat and dry the water again.
- Add soaked Lobia and 2-3 cups of water (adjust the consistency of gravy according to your choice). Season it with salt.
- Pressure-cook up to three pressure releases or whistles.
- Turn off fire, garnish with ginger juliennes and coriander leaves.
- Serve with salad and hot roti (Indian Flat Bread) or Nan.
Do You Know?
Lobia or Black Eyed Beans are leguminous plants. Legume plants have symbiotic relationship with certain bacteria known as rhizobia found in the root nodules of these plants. With the help of these bacteria, legumes have ability to fix up atmospheric nitrogen. This reduces fertilizer costs for farmers and gardeners who grow legumes, and allows legumes to be used in a crop rotation to replenish soil that has been depleted of nitrogen.
Legume seed and foliage have comparatively higher protein content than non-legume material, probably due to the additional nitrogen that legumes receive through nitrogen-fixation symbiosis. This high protein content makes them desirable crops in agriculture.