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Cooked chowli curry with coriander garnish and raw black-eyed peas on the side.

Chowli (Black-Eyed Peas or Lobia) Recipes, Nutrition, and Health Benefits

A wholesome chowli recipe made with black-eyed peas, also called lobia. High in protein, fiber, and iron, this dish is nutritious and easy to cook. Perfect for daily meals.
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Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Servings: 4 Person
Course: Main Dish, Side Dish
Cuisine: Indian, pakistani
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chowli black-eyed peas / lobia, soaked for 4–6 hours
  • 2 tbsp oil
  • 1 medium onion chopped
  • 2 medium tomatoes chopped
  • 2 green chilies slit
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • Fresh coriander leaves chopped (for garnish)
  • 3 cups water

Equipment

  • 1 Pressure cooker or pot
  • 1 Cooking spoon
  • 1 Cutting board and knife

Method
 

  1. Soak chowli for 4–6 hours or overnight.
  2. Heat oil in a pressure cooker or pot. Add cumin seeds and let them splutter.
  3. Add onions and sauté until golden brown.
  4. Mix in ginger-garlic paste, tomatoes, and green chilies. Cook until soft.
  5. Add turmeric, chili powder, coriander powder, and salt. Mix well.
  6. Add soaked chowli and 3 cups water. Stir everything together.
  7. Pressure cook for 3–4 whistles or simmer in a pot for 35–40 minutes until tender.
  8. Garnish with fresh coriander and serve hot with rice or roti.

Notes

  • Always soak chowli for at least 4–6 hours for better digestion and faster cooking.
  • If you don’t have a pressure cooker, cook in a pot, but increase cooking time to 35–40 minutes.
  • Add spinach or methi leaves for extra nutrition and taste.
  • For a dry sabzi version, reduce water and cook until beans are just coated with masala.
  • Can be paired with roti, paratha, or plain steamed rice.
  • Adjust spices as per taste. Adding a little garam masala at the end gives a richer flavor.