📝 About This Recipe
Transport your taste buds to the vibrant streets of Old Delhi with this protein-packed Spicy Lobia Chaat. Featuring tender black-eyed peas tossed in a symphony of tangy tamarind, fiery green chilies, and cooling mint, this dish offers a perfect balance of textures and complex Indian spices. It is a refreshing, oil-free salad that proves healthy eating can be an explosion of bold, addictive flavors.
🥗 Ingredients
The Base
- 1.5 cups Black-eyed peas (Lobia) (soaked for 4-6 hours or overnight)
- 4 cups Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
Fresh Produce
- 1 medium Red Onion (finely diced)
- 2 medium Roma Tomato (deseeded and finely chopped)
- 1/2 cup Cucumber (peeled and finely diced)
- 2-3 pieces Green Chilies (minced (adjust to heat preference))
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Mint Leaves (finely chopped)
The Spice Blend & Dressing
- 1.5 teaspoons Chaat Masala (the key savory-tangy element)
- 1 teaspoon Roasted Cumin Powder (freshly roasted for best aroma)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Black Salt (Kala Namak) (adds a distinctive sulfurous, authentic depth)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Tamarind Chutney (sweet and sour variety)
The Crunch (Garnish)
- 1/4 cup Nylon Sev (thin gram flour vermicelli)
- 3 tablespoons Pomegranate Arils (for bursts of sweetness)
👨🍳 Instructions
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1
Rinse the soaked black-eyed peas (lobia) thoroughly under cold running water until the water runs clear.
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2
In a pressure cooker or a deep pot, combine the lobia, 4 cups of water, and 1 teaspoon of salt. If using a pressure cooker, cook for 2-3 whistles on medium heat. If using a pot, simmer for 25-30 minutes.
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3
Check the lobia for doneness; they should be tender to the bite but still hold their shape. Do not overcook them into a mush.
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4
Drain the cooked lobia completely in a colander and let them cool to room temperature. This prevents the vegetables from wilting when mixed.
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5
While the beans cool, finely chop your onion, tomatoes, cucumber, green chilies, and herbs. Precision in dicing ensures a bit of everything in every spoonful.
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6
In a large mixing bowl, add the cooled lobia along with the chopped onions, tomatoes, and cucumber.
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7
Sprinkle the chaat masala, roasted cumin powder, Kashmiri red chili powder, and black salt over the mixture.
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8
Drizzle the fresh lemon juice and the sweet tamarind chutney over the spices.
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9
Add the minced green chilies and half of the chopped cilantro and mint.
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10
Using two large spoons, toss the mixture gently but thoroughly until every bean is coated in the spices and dressing.
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11
Taste the chaat and adjust the seasoning—add more lemon for tang or more green chili for heat if desired.
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12
Transfer the chaat to a serving platter or individual bowls.
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13
Just before serving, garnish generously with the remaining cilantro, pomegranate arils, and a handful of crunchy sev.
💡 Chef's Tips
For the best flavor, roast whole cumin seeds in a dry pan until fragrant and grind them yourself. If you are in a rush, canned black-eyed peas work well—just rinse them thoroughly to remove excess sodium. Add the sev and pomegranate only at the moment of serving to maintain the contrast between the soft beans and crunchy toppings. If the chaat feels too dry, add a teaspoon of olive oil or a splash more tamarind chutney to emulsify the spices.
🍽️ Serving Suggestions
Serve as a light, refreshing appetizer alongside a hot cup of Masala Chai. Pair it with crispy Papdi (floury crackers) to scoop up the chaat like a dip. Serve chilled on a hot summer afternoon as a healthy, high-protein lunch salad. Accompany it with a side of chilled sweet yogurt (Dahi) to balance the spice level.