L for Lobia-Shimla :)

Hey friends, time to head for Nupur's A-Z meetup. I am packing some L for Lobia-Shimla and lots of love :). Lobia or Raungi or Roongi or Roong or Chawli (or Black-eyed beans) as its known, is one of my recent favorites. The regular white colored lobia is also called chitta (Punjabi-White) lobia and the pink/red lobia is called lal lobia. and recent favorite?? you ask-yes! there was a time when i ate them but didn't enjoy 'em as much. He he, quite a childhood thing :)). It changed slowly.....Usually i would demand Rajma-Chawal for any special occassion, like the last day of exams :). On one such occassion, i.e. after the exams were over, Mom decided to make raungi instead.....and boy! did i make a face.....Rajmas can not be replaced with anything else :)). But somehow, that day, when i had the first byte, i fell in love with this marvellous bean :). Our hostess, Nupur beautifully describes these beans when she says that to her "they look like beans wearing kohl" :).


Over the time, i realized that most people who don't enjoy lobia as much, feel that it needs something more.....it needs to have a fuller flavor. In simpler words, it needs to be spiced up a bit :)). I usually make lobia as a daal, sometimes with potatoes (yes, we Punjabis add aloo to everything: so you have stuff like Rajma aloo, aloo chhole etc). Another favorite of mine is to make lobia with eggplants. But today, we'll try out lobia with bell peppers i.e. Shimla mirch :). Shimla adds that special something to this lovely legume :).

So lets say Love to Lobia and get ready :)

We need:

• Black eyed beans (1 cup)
• 1 bell pepper (cut long)
• 1/4 tsp. shah jeera
• 1 onion (chopped long)
• 1 tbsp. chopped ginger
  
• 2-3 big, ripe tomatoes (cubed)
• Turmeric (about a pinch) and red chilli powder (to taste)
• Salt to taste
• 2 tsp. amchur
• 1 tsp. melted ghee
• Kasoori methi or chopped cilantro for garnishing

Soak the lobia for half an hour or so in warm water. Pressure cook it with just a lil' bit of water (4-5 whistles) and allow to cool (consistency should be like the picture above). Meanwhile, lets prepare the tadka/masala. In hot ghee, spluttershah-jeera and then saute' onions till golden brown. Add chopped ginger and saute'. You may add a lil' garlic paste also. Add the chopped bell peppers/capsicum and stir. Cook for 4-5 minutes. Now add the tomatoes, stir and cook on low till a thick masala is made. Add just a pinch of turmeric (adding less turmeric allows for the red hues of tomatoes to take over) and red chilli powder. Now add the amchur and stir. Add just a lil' bit of water to make a thick gravy and add the cooked beans to this. Cover and cook on low heat for the beans to absorb all the flavors and spices. Add chopped cilantro or dried methi leaves (take your pick-i used methi leaves). Serve hot with bread or rice of your choice.

I served this with bhatura :). I adapted this style of serving from a Dhaba in Amritsar, where they used to serve the chhole on top of the kulche and bhature.....



Notes: Add more water to get a suitable consistency of the gravy for it to go with rice :).

Enjoy the lovable lobia enhanced by the delectable shimla mirch :)