How to make Gobi Lobia Dal Tadka?

This is my mom’s recipe, very simple but tastes delicious. Black eyed peas and cauliflower is cooked in yogurt gravy with spices. This dish is healthy and perfect for a weekday dinner. I love to have it with plain rice. The Lobhia (Raungi/Chawli) curry has a different flavor and authentic taste because it has no onion no garlic in it. Whisked yogurt and milk is used for the preparation of its gravy.

Preparation Time : 15 minutes

Cook time : 26-30 minutes

Serve : 4

Ingredients

• Black Eyed Peas (Lobia), Soaked- 3 medium size cups
• 1 small Cauliflower (Gobi), cut into florets
• Cumin seeds- 1 teaspoon
• Red Chilli Powder- 1 teaspoon
• Asafoetida (Hing)- ¼ of small teaspoon
• Cloves (Laung)- 2/3
• Cinnamon(Dalchini)- ½ inch
• Cardamom/ Green Elaichi- 1/2
• 1 bay leaf (tej patta)
• Black Pepper- ¾
• Coriander Powder- 1 teaspoon
• Fenugreek Seeds- ½ teaspoon
• Salt to taste
• Garam Masala- 1 teaspoon
• Milk- ½ cup
• Yogurt- ½ cup
• Fresh chopped coriander for garnishing

How to make Gobi Lobia Dal Tadka

Step 1: Soak the black eyed peas for  3-4 hours. Drain, rinse the Lobia with water and boil them in a pressure cook for 2 whistles.

Step 2: Cut the cauliflower into florets and wash them thoroughly in the running water. Drain and keep aside.

Step 3: First we have to stir fry the Gobi. Take a pan, heat oil and add cumin seeds, fenugreek seeds, red chili, asafoetida, ginger paste and sauté for 1 minute on low flame.

Step 4: Add cauliflower, turmeric powder, coriander powder, red chili powder, salt to taste and mix well. Pour some water, cover the lid and cook on low flame till the vegetable becomes soft.

Step 5: Now, we have to check the beans. Let the pressure go down by itself and then open the cover. They should be soft and mushy. Keep stirring the cauliflower in between as well. Once it is cooked, transfer the vegetable in some bowl and keep aside.

Step 6: Heat oil in another pan and add cloves, green cardamom, black pepper, cinnamon and bay leaf. Sauté till light brown.

Step 7: Add whisked yogurt and stir continuously.  Keep the flame at low and stir it vigorously to prevent from breaking. *Please note that don’t put the yogurt in hot oil as it will break.

Step 8: Add boiled beans, cooked Gobi and mix well. Then, put some milk to thicken the gravy and stir it for 1 minute.

Step 9: Also, put the black eyed peas cooking liquor, salt and bring it to boil for 5-6 minutes.

Step 10: Turn off the heat, garnish with coriander leaves and serve hot with steamed rice.