Lobia or Chawli ki Sabzi with Gravy

Lobia is a high protein cereal. The best part is it is a hard seed and so can be stored easily. Yesterday morning while replacing the cocoa powder in the cupboard, I noticed a cup full of lobia lying. It had been there for the past 4 months since MIL left. I had made it only once after and HD also likes it a lot so I decided to make it for dinner. I soaked the grains in 3 cups of water in the morning and left it out in a warm dry place in the kitchen. After coming home at night (around 12 hours later), I drained the water. The lobia had absorbed water and had become soft and grown in size. However, I boiled them in pressure cooker with 1 cup of water to make the preparation faster. Anyways, sometimes these grains do not become soft enough on soaking alone and need to be boiled once before being used in the final preparation.

Preparation time – 20 mins

Servings – 4


1 cup lobia, soaked and boiled

1 oniondsc000771

2 tomatoes

2 cloves

1 tblsp ginger garlic paste

1 green chilli

A ½ cm cinnamon stick

2 tblsp oil

1 tblsp zeera

A pinch of hing

3 tblsp salt

1 tblsp haldi

2 tblsp dhaniya powder

1 tblsp red chilli powder

1 tblsp garam masala powder

Grind onion, tomatoes, cloves, cinnamon and green chilli in a blender to make puree. Keep aside. Heat oil in a cooker. Add zeera and hing. When zeera starts to splutter, add the onion tomato puree along with ginger garlic paste. Cook till the oil separates from the puree. Add the boiled lobia. Add 2 ½ cups of water and all the spices except garam masala. Cook on high flame till one whistle and then simmer for 10-12 mins. Let the steam escape and then open the cooker. Add garam masala and serve.

One Response

  1. Thanks Sam.

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