lobia recipe | lobia masala | black eyed peas recipe | rongi recipe (2024)

FAQs

Is Lobia the same as black-eyed peas? ›

In North India, black-eyed peas are called lobia or rongi and are cooked like daal, and served with boiled rice. In Maharashtra, they are called chawli and made into a curry called chawli amti or chawli usal.

Description. English: Cowpea beans Black-eyed beans, Scientific name Vigna unguiculata, Lobia in Hindi , Alasandalu in Telugu, Alasande in Kannada, Chawli in Gujarati/Marathi.

White lobia is also known as Rongi dal in other languages, white Lobia is loaded with fibre, and the kind it has is known as soluble fibre, which binds to cholesterol and helps throw it out of the body, besides keeping constipation away," says Bliss.

White Lobia is also called as Black Eyed Beans, Black Eyed Pea, Cow peas, Chawla or Chawli. It is used to make curries in India. Product of India.

Cowpea Seeds (Lobia Beans)

Lentils, particularly cowpea or black-eyed peas (Lobia), are nutritious and beneficial for vegetarians. They contain essential vitamins and minerals, provide instant energy, increase muscle mass, and strengthen bones. Lobia can aid in weight loss, control blood sugar levels, improve digestion, and boost immunity.

Red Lobia has a slightly nutty taste compared to the White one. Red Lobia or Red Cow Peas are also absolutely healthy and nutritious. They are a rich source of Protein, Fibre, essential Vitamins and Minerals such as Iron, Potassium and Folate.

For some people, black-eyed peas may cause stomach pain, gas, and bloating due to their content of raffinose, a type of fiber that can contribute to digestive issues ( 17 ). Soaking and cooking dried beans can reduce the content of raffinose and make them much easier to digest ( 17 ).

Lobia can be easily mistaken as our favourite rajma. A smaller version of kidney beans, lobia (or black eyed beans) is consumed as dal in most of the north Indian households. Since it also tastes like rajma, it is one of the yummiest dals you can think of.

– Weight Management: Lobia is low in fat and calories but high in protein and fibre, making it a filling food that can aid in weight management by promoting satiety.

Is lobia good for the thyroid? ›

“The thyroid gland is primarily regulated by hormones and nutrients in the body, such as iodine, selenium, and zinc. While a balanced diet rich in essential nutrients is important for overall thyroid health, specific foods like lobia alone cannot control or cure thyroid disorders,” said Dr Bajaj.

Dals (moong, masoor, arhar) or beans (rajma, channa, lobia or chori) are all low glycemic index foods (GI). This means that since their carbohydrates are gradually released, they're less likely to cause blood sugar spikes.

In North India, black-eyed peas are called lobia or rongi and cooked like daal, served with boiled rice. In Maharashtra they are called chawli (pronounced chau-lee) and made into a curry called chawli amti or chawli usal.

Lobia Side Effects

It is a fiber that may upset your stomach if you are naturally allergic to it. If you soak dried beans before cooking, it will help to lower raffinose content and promote smooth digestion. It also contains antinutrients like phytic acids which may hinder the absorption of vital nutrients.

There are various names for this pulses... Some called it Lobia, some, soyabean seeds while in Maharashtra it is known with the name, Chawli...

The black-eyed pea is a variety of the cowpea (Vigna unguiculata), which is a member of the legume, pea, or bean family. Besides the popular name "black-eyed pea," it is also known as "goat pea" and "southern pea," and the most common commercial variety in the United States is called the California Blackeye.

Called niébé in parts of the Sahel, the black-eyed peas are dubbed “miracle peas,” or “poor man's meat” in most of sub-Saharan Africa because of their high nutritive value and their ability to grow in harsh conditions.

Cowpea or Chawli, which also goes by rongi, lobia, alsande kalu, karamani, alasandalu, first made its way into Indian gastronomy in 200 BC and has taken a place in Indian cuisine ever since. From then on, it has journeyed its way into cuisines of Africa, South America, the Carribbean, amongst other parts of the world.

There are different classifications of kidney beans, such as: Red kidney bean (also known as: common kidney bean, rajma in India, surkh (red) lobia in Pakistan). Light speckled kidney bean (and long shape light speckled kidney bean). Red speckled kidney bean (and long shape light speckled kidney bean).