Lobia ki Shami
Updated: Apr 7
Black-eyed Bean Kebabs
So! This was a recipe trial, which turned out well.
We’ve all heard of the traditional mutton Shami Kebabs… and then the vegetarian versions of them; rajma ki shami, kale chane ke shami kebab, masoor ke shami kebab (this one’s coming up soon!) and so on. So why leave the humble Lobia or Black-eyed beans out?
Yes, it’s not everyone’s favourite bean given the mild flavour, but besides its meaty texture and nutty taste, lobia or black-eyed beans add great nutritional value to your meal… packed with vitamins, a good amount of protein and dietary fiber, complex carbs, essential minerals for the skin and cells... Lobia provides for a lot of your daily nutritional requirements.
Give it a shot while making your next bean curry. Use boiled black-eyed beans in a salad or as a sandwich filling with loads of veggies and a flavourful dressing (definitely add lemon juice). Or simply make Lobia ke Shami Kebabs!
Did you know? In some parts of the world, black-eyed beans are cooked on New Year as a symbol of good luck.
Also known as black-eyed peas, but then that would confuse them with the musicians that go by the same name; cowpeas or Lobia are known by many names across India – rongi, chawli, karamani, perum payaru…
You could also call these Lobia tikki or Lobia cutlets, the differentiator is the garam masala that goes in to the making of Lobia ke Shami Kebabs. Tikki and cutlets are mildly flavoured and do not call for the use of garam masala.
Makes: 10-12 Lobia ki Shami
Time taken: 30 minutes + soaking
Ingredients to make Lobia ki Shami
1 cup lobia / black-eyed beans, soaked for 3-4 hours
1 tsp ghee + 2 tbsp ghee for frying
1 medium onion, finely chopped
1 inch piece of ginger, finely chopped
4-5 garlic cloves, finely chopped
2 green chillies, finely chopped
1 tbsp garam masala powder*
1 tsp anardana powder (or amchur)
Salt to taste
* you could add whole spices – cloves, black peppercorns, cinnamon, black cardamom… to the lobia when boiling it. As I was not using a blender to mash the boiled black-eyed beans, I chose to use garam masala instead.
Method of making Lobia ki Shami
Pressure cook the soaked black-eyed beans with some salt for 10 minutes, or for enough time to cook them till slightly underdone. Once the boiled black-eyed beans have cooled to a workable temperature, drain and mash them using a fork. In case you've added whole spices to the black-eyed beans when boiling, use a blender to grind the spices well.
In a shallow pan, add 1 tsp ghee and sauté the onions, ginger, garlic and green chillies. Once the aromatics release their flavours and the onions turn a light brown, add the mashed black-eyed beans. Mix well and cook for a minute to let the flavours meddle.
Add salt, garam masala and anardana powder or amchur and mix well. Cook the Lobia ki Shami mix for another minute or so, to let any excess water dry out. Let the mix cool to ambient temperature.
Divide the Lobia ki Shami Kebab mix in to 10-12 portions and shape them to your preference. Heat 1 tbsp ghee in a shallow frying pan. Add the Shami Kebabs to the pan. Once these brown on one side, flip and cook the other side - add more ghee if required.
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