KARAMANI (LOBIYA) MASALA

KARAMANI (LOBIYA) MASALA

Karamani (Lobiya) Masala is a simple and delicious side dish, that can be served with both chapathi and rice. Karamani is called ‘Lobiya’ in Hindi and ‘Black Eyed Beans’ in English. It is a very healthy legume packed with a tonne of health benefits. There are days when every vegetable seems very boring, but we don’t want to eat out either. For days like those, Karamani (Lobiya) Masala is an ideal dish. It takes less than 15-20 minutes to prepare this dish. However, the lengthy step is soaking the beans. If you decide on your lunch the previous day itself, you can let it soak overnight. If not, you can soak it in warm water for 3 hours, before boiling the beans.

This protein rich meal can be served with plain rice, or chapathi. It works very well as lunch or dinner. For more such easy side dishes, check out my other recipes.

KARAMANI MASALA

A delicious protein packed side dish which goes well with chapathi as well as rice.
Prep Time5 mins
Active Time15 mins
Soaking Time3 hrs
Total Time3 hrs 20 mins
Course: Side Dish
Cuisine: South Indian
Keyword: How to make karamani masala?, How to make Lobiya Masala?, Lobiya masala without garlic
Yield: 4 PERSONS
Author: SRIMATHI SUNDARARAMAN

Materials

  • 1 Cup Karamani Soaked in warm water for 3 hours
  • 2 Nos Medium sized Onions Finely chopped
  • 2 Nos Tomatoes Finely chopped
  • 1 Tsp Mustard
  • 1 Tsp Cumin seeds Jeera in Hindi
  • 1/4 Tsp Turmeric powder
  • Few Curry Leaves
  • Salt as per taste
  • Oil for tempering
  • Coriander Leaves for garnishing
  • Water as required

For Grinding Masala paste

  • 10 Nos Small Onions
  • 4 Nos Red Chilli
  • 1 Tsp Fennel seeds Saunf in Hindi
  • 1 Tsp Coriander Powder
  • 3 Cloves Garlic (Optional)

Instructions

  • Cook the soaked karamani in a pressure cooker for 5 to 6 whistles. Allow it to cool and keep it aside
  • In the meantime take small onions, red chillies, Coriander powder and fennel seeds and blend it to a fine paste adding sufficient water. Keep it aside
  • Heat oil in a Kadai. Add Mustard, Cumin seeds. Allow it to splutter and then add curry leaves
  • Now add chopped onions. Cook till onion slightly changes colour
  • Add the grind masala paste on top of the onions in the kadai and mix well
  • Add 1/2 cup of water and allow it boil for two minutes
  • Add turmeric powder and salt and mix well
  • Now add the chopped tomatoes and mix well
  • Close the kadai with a lid and cook till the tomatoes become mushy. This may take five minutes. Stir in between so that it doesn't stick in the bottom.
  • Open the lid and check whether the tomatoes are cooked properly
  • Now add the boiled karamani
  • Mix well and check the gravy consistency. Add water if required. close the kadai with a lid and cook the gravy in low flame for 4 to 5 minutes
  • After that remove the lid and sprinkle chopped coriander leaves for garnishing. Karamani masala is ready to be served

Note:
Since the preparation steps are quite simple, and the gravy is a good base for a lot of dishes, it is very versatile too. If you have any other kind of beans, you can also add them along with the karamani, and make the dish as is.



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