This is an Indian side dish and a great salad that we plan to serve with many Indian meals. This time we had it with Murgh Seekh Kababs cooked on the barbecue. Asma prefers dried beans (and we’re sure she is right) but we cheated this time and used a tin of black-eyed beans instead.
Lobia – serves 4
- 200g dried black-eyed beans (we used a 400g tin)
- 2 cloves of garlic, chopped
- ½ a small red onion, chopped
- 1 green chilli, chopped
- 1 red tomato, diced
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp brown sugar
If using dried beans you need to soak them in cold water overnight.
The next day, drain the beans and put into a large pan, cover with cold water and bring to the boil. Cover and simmer for about an hour, or until soft. Drain and leave to cool.
If you are using a tin of beans, you can skip all of the above and just drain and rinse them in cold water.
Put the beans into a bowl, add the garlic, onion, chilli and tomato and mix together gently. Whisk the olive oil, lime juice, sugar, salt and pepper together, pour into the bowl with the beans and mix together.
(Original recipe from Ammu by Asma Khan, Ebury Press, 2022).
Jono & Jules do food & wine 