Recipe: Lobia (Black-Eyed Beans)
Lobia or black-eyed beans follow the classic recipe for lentils, so this is another nice place to start to learn the variety of Indian food. I like to think of most Indian food as falling into two broad categories - “wet” and “dry”. Last time, I demonstrated dry, so this time it’s the wet, and this can be easily used (with slight tweaks perhaps) for nearly any daal (lentils) like (and I use hindi names here out of ignorance) mung sabut (mung bean lentils?), channa (chickpeas) or channa daal (split chickpeas), and a whole variety I know not the names of. Not to mention my favourite, rajma (red kidney beans), though the preparation for that is a little different. ...