Lobia chawal

            Lobia chawal or black eyed pea rice is a winter comfort food at my home that is made quite frequently and specially for my 5 yr old niece whenever she visits us. It's her favorite dish and you won't find her complaining even once. My Mom adds capsicum when she prepares it for me but this time I added red bell peppers as I had them on hand you can use any colored bell peppers.

                                             

            Lobia (black eyed peas) are a power house of protein, good source of soluble fiber and helps in preventing anemia. Red bell peppers are an excellent source of Vitamin A in form of carotenoids, Vitamin C and B6. Paired perfectly with rice and seasoned with ajwain and black pepper powder Lobia chawal is a delicious treat.

Ingredients:

1. Lobia - 2 cups
2. Rice - 1 1/2 cups
3. Bell pepper - 1/2 cup
4. Onion - 1 no
5. Bay leaf -1 no
6. Garlic cloves - 4 to 5 nos
7. Ajwain - 1tsp
8. Black pepper powder - 1/2 tsp
9. Salt - to taste
10. Oil - 1 tbsp

Method:

• Pressure cook the peas with enough water, garlic cloves, ajwain and bay leaf. Keep aside.
• Meanwhile cook the rice. Keep aside.
• In a pan heat oil and saute onion till soft add a little salt to fasten up the process.
• Toss in the rice and give it a good mix.
• Add chopped bell peppers and stir.
• Add in the black eyed peas and combine well.
• Cook on low flame for about 10 mins.
• Serve hot.

                              

 Also see Carrot capsicum rice, Bagaara khaana, Chana vegetable biryani, Lemon rice and Fitni pulao from My Mom's Kitchen.

            Here's wishing you a healthy 2018!

Happy Cooking!!!