Lobia Rice Recipe

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 teaspoon Chana Dal (split chickpeas, rinsed)
• 1 teaspoon Urad Dal (split black gram, rinsed)
• 0.5 teaspoon Black Peppercorns (whole peppercorns)
• 1 teaspoon Mustard Seeds (yellow mustard seeds)
• 1 teaspoon Cumin Seeds (whole seeds)
• 3 medium Onion (thinly sliced)
• 5 cloves Garlic Clove (slightly pounded)
• 4 pieces Green Chili (slit lengthwise, adjust heat to taste)
• 1 handful Curry Leaves (fresh)
• 0.75 cup Black‑Eyed Peas (Lobia) (dry, soaked for 2 hours, then drained)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Turmeric Powder (ground)
• 1.5 teaspoons Red Chili Powder (adjust for heat)
• 1 teaspoon Cumin Powder (ground)
• 3 medium Tomato (finely chopped)
• 3 cups Water (measured with same cup used for lobia)
• 1 cup Long Grain Rice (washed 3‑4 times and soaked 1 hour)
• 1 tablespoon Ghee (clarified butter, adds richness)
• 1 handful Coriander Leaves (freshly chopped)

Instructions

1. Heat Oil

   Place the pressure cooker on medium heat and add 2 Tbsp vegetable oil. Let the oil heat up for about 2 minutes.

   Time: PT2M

   Temperature: medium

2. Roast Whole Spices

   Add 1 tsp chana dal, 1 tsp urad dal, ½ tsp whole peppercorns, 1 tsp mustard seeds, and 1 tsp cumin seeds. Roast, stirring constantly, until the mustard seeds begin to splatter and all spices turn golden and aromatic.

   Time: PT3M

   Temperature: medium

3. Sauté Aromatics

   Add 3 thinly sliced medium onions, 5 slightly pounded garlic cloves, 4 slit green chilies, and a handful of fresh curry leaves. Sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

4. Add Lobia

   Stir in the soaked (2‑hour) ¾ cup lobia and mix well with the aromatics.

   Time: PT1M

5. Season the Base

   Add 1 tsp salt, ½ tsp turmeric powder, 1½ tsp red chili powder, and 1 tsp cumin powder. Mix thoroughly so the spices coat the lobia and onions evenly.

   Time: PT1M

6. Cook Tomatoes

   Add 3 finely chopped medium tomatoes. Cook, stirring occasionally, until the tomatoes become soft and mushy, about 5 minutes.

   Time: PT5M

   Temperature: medium

7. Add Water and Bring to Boil

   Pour in 3 cups water (measured with the same cup used for lobia). Increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

8. Add Soaked Rice

   Add the previously washed and soaked 1 cup rice to the boiling liquid. Stir gently to combine.

   Time: PT1M

9. Finish with Ghee and Herbs

   Check seasoning, then add 1 Tbsp ghee and a generous handful of freshly chopped coriander leaves. Stir well.

   Time: PT1M

10. Pressure Cook

    Close the pressure cooker lid, place the weight, and cook on high pressure for about two whistles (approximately 7 minutes).

    Time: PT7M

11. Natural Pressure Release

    Turn off the heat and allow the pressure to release naturally for about 5 minutes before opening the cooker.

    Time: PT5M

12. Fluff and Serve

    Open the cooker, gently fluff the rice with a fork, and serve hot. Garnish with extra coriander if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

5 g

Fiber

6 g