In many Indian kitchens, dal and rice reign supreme—but why not combine the two into a single, hearty dish?
Lobia (black-eyed peas) have long been valued for their protein and fiber; pairing them with rice in a spiced pulao delivers a balanced, crowd-pleasing meal with minimal cleanup.
Tender black-eyed peas simmered with fragrant spices, onions, tomatoes and a hint of ghee all blended with fluffy rice. It’s high in protein, super easy to put together and ideal for a no-fuss lunch or weeknight dinner. Ready in under an hour, it’s the kind of recipe you’ll come back to again and again.
Why You’ll Love Lobia Rice
- One-Pot Ease: Sauté, season, and pressure-cook—then you’re done.
- High Protein & Fiber: Lobia packs plant-based protein; rice adds healthy carbs.
- Flavorful & Aromatic: Mustard, cumin, fresh chilies, and curry leaves infuse every grain.
- Lunchbox Friendly: Reheats beautifully, making it perfect for meal prep.
Ingredient Breakdown
- Black-Eyed Peas (Lobia): Nutty flavor and hearty texture—soak for 30 minutes to speed cooking.
- Raw Rice: A sturdy, non-sticky variety (like basmati) works best after an hour’s soak.
- Dal & Spices: Chana dal and urad dal in tempering add crunchy texture; turmeric, chili, and cumin powders build warmth.
- Aromatics: Onions, garlic, green chilies, and curry leaves form the flavor backbone.
- Tomatoes: Bring bright acidity and body to the cooking liquid.
- Ghee & Coriander: A final flourish of richness and fresh herbaceousness.
🌿 Vegan Swap: use coconut oil instead of ghee to keep it plant-based.
Cooking It—A Kitchen Walkthrough
First, heat oil in your pressure cooker and toss in chana dal, urad dal, mustard and cumin seeds, plus peppercorns—listen for that satisfying pop. Sauté sliced onions until soft, stir in crushed garlic, slit chilies, and curry leaves, then fold in pre-soaked lobia. Season with salt, turmeric, chili, and cumin powders, then mix in chopped tomatoes until they break down into a saucy base.
Next, pour in boiling water, bring to a quick simmer, and add drained rice. Stir gently, check seasoning, then drizzle ghee over the top. Cover and pressure-cook for 2 whistles—that’s it! Let the pressure release naturally for perfectly fluffy grains imbued with spice and pea goodness.
💡 Pro Tip: Use hot water when adding the rice and lobia—this helps maintain the cooker’s heat and ensures even cooking.
What Goes Along
- Crispy Papad: For crunch contrast.
- Fresh Raita: Cucumber or boondi raita cools the palate.
- Pickle or Chutney: Mango pickle adds tangy fireworks.
How to Serve
Fluff the Lobia Rice with a fork, spoon onto plates or bowls, and garnish with chopped coriander. Serve hot, with sides on the table for guests to customize their bowls.
Packing & Meal Prep
- Fridge: Store in an airtight container for up to 3 days; reheat in a pan with a splash of water to revive moisture.
- Lunchbox: Pack with a small container of raita and a wedge of lemon for a balanced midday meal.
Party & Bulk Prep
For larger crowds, double the recipe and use two pressure cookers in parallel. Keep finished rice warm in an insulated pot—guests can help themselves throughout the event.
Ready to streamline dinner without sacrificing flavor? Give this Lobia Rice a try tonight—your weeknight plate (and your future self) will thank you!
Lobia Rice
Description
This lobia rice is a warm hug in a bowl—tender black-eyed peas simmered in fragrant spices and tangy tomatoes, all folded into perfectly fluffy rice with a kiss of ghee on top. It’s a true one-pot wonder that fills your kitchen with mouthwatering aromas and comes together in under an hour, making it ideal for busy weeknights or relaxed weekend lunches. High in protein and fiber, it’s as nourishing as it is comforting, and every spoonful brings a balanced blend of heat, earthiness and a little hint of sweetness from the onions. Give it a try, and I promise it’ll become one of your go-to meals whenever you need something hearty, wholesome and impossibly easy.
Ingredients
Instructions
Prep Work
-
Soak legumes and rice
Rinse the black-eyed peas and rice, then soak lobia in water for 2 hours and rice for 1 hour until soft.
-
Slice onions
Peel and thinly slice all onions. -
Pound garlic
Peel garlic cloves and gently crush them with the flat side of a knife. -
Slit chilies
Make a lengthwise cut in each green chili, leaving ends intact. -
Chop tomatoes
Finely chop all tomatoes.
-
Pick curry leaves
Pluck fresh curry leaves off the stems. -
Chop coriander
Roughly chop coriander leaves for garnish.
Method
-
Temper whole spices
Heat oil in a pressure cooker and add chana dal, urad dal, mustard seeds, cumin seeds and pepper corns.
-
Sauté aromatics
Once the mustard seeds splutter, add sliced onions, crushed garlic, slit chilies and curry leaves. -
Add legumes
Stir in the soaked black-eyed peas and season with salt, turmeric, chilli and cumin powders.
-
Cook tomatoes
Add chopped tomatoes and cook until they break down and become saucy. -
Add rice & water
Pour water, give a gentle stir, once water is boiling, add in the soaked rice, then dot with ghee and sprinkle coriander. Taste it adjust if needed.
-
Pressure cook
Close the lid and cook on medium heat until you hear 2 whistles, then switch off and let release.
-
Fluff and serve
Open the cooker, fluff the rice gently, garnish with more coriander, and serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Sodium 450mg19%
- Total Carbohydrate 55g19%
- Dietary Fiber 8g32%
- Protein 12g24%
- Vitamin C 10 mg
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.