Punjabi lobia – black-eyed bean curry by Sam Jones


At Refugee Community Kitchen we make many variations of this curry, which is incredibly popular with all the communities we serve, as well as providing much-needed protein and energy. This recipe serves 4 to 6, but in our kitchen, we increase quantities to feed up to 3,000 people in one go. The unique taste and character of black-eyed beans are a particular favourite of ours, too, and feature strongly in many cuisines throughout the world. We hope you enjoy this dish as much as we do.

Serves 4-6dry black-eyed beans 300g (soaked for 6-8 hours and rinsed) or 2 x 400g tins of black-eyed beans, drained (keep bean liquid)light olive oil 90mlcumin seeds 1 tsp coriander seeds 1 tspcardamom seeds ½ tsp (no pods) partially crushed with pestle and mortargarlic 5 or 6 cloves (about 30g), peeled and finely choppedfresh ginger 8-9cm piece, peeled and finely choppedfresh green chillies 2-3, chopped, remove seeds if you like it less spicy (1-2 more sliced as an optional garnish)turmeric powder 1½ tsp coriander powder 2 tsp Kashmiri chilli powder ½ tsp (or ¼ tsp hot chilli powder)garam masala ½ tsp freshly ground black pepper ½ tsp asafoetida powder a pinchonions 3 medium (about 350g), peeled and finely choppedtomatoes 4-5 medium, ripe, blended, sieved, seeds discardedpassata 200mlmango chutney 1 tbsp (or 1 tsp sugar)fresh coriander 1 medium bunch, washed (finely chop stalks, coarsely chop leaves and keep separate)liquid from beans 250-300ml, or plain watercherry tomatoes 16 ripe, cut in halfsea salt 2-3 tsp

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