Lobia Chaat is a delicious, healthy chaat recipe made with black-eyed peas.This lobia salad is vegan, gluten-free, protein-packed, and requires minimal cooking time. Be sure to watch the video!
What is Lobia?
Lobia is a tiny pale-white, oval-shaped bean with a black eye. It is known as cowpea, black-eyed pea, or Chavli in Marathi . Black-Eyed Pea is commonly used in the Indian subcontinent to make a variety of curries and dishes.
It contains almost all essential vitamins and minerals you need, including folic acid, iron, potassium, magnesium, etc. But, most importantly, every 100 grams of serving provides 8 grams of protein and 6.6grams of fiber .
About Lobia Chaat
Lobia Chaat is like a salad packed with a lot of fresh vegetables. But unlike other Chaat recipes, it has zero oil, minimal calories, and is super easy to make.
Healthy food doesn’t have to be bland all the time. The lobia salad has all the crunch, freshness of flavors, and the earthiness of the spices to make it delectable. I wish I could give you a taste of it right now. How gratifying it is bursting with crisp flavors!
If you want to pack something healthy in your lunchbox or are looking for a guilt-free teatime snack, this healthy chaat recipe is the base.
Bonus – it is gluten-free, vegan, has a lot of protein and fiber .
Ingredients Required
You need a few basic Indian pantry staples to make lobia chaat at home.
Dry Ingredients – Black Eyed Beans (Lobia), Roasted Peanuts
Vegetables – Onion, Tomato, Potato, Cucumber, Coriander
Fruits – Pomegranate Seeds, Lemon Juice
Spices – Salt, Red Chilli Powder, Chaat Masala, Cumin Powder
How To Cook Black Eyed Peas
Lobia does not require much soaking like other beans. Soak them just for 2 hours in water. Pressure cook for 2 – 3 whistles over medium heat in a gas stove. It is perfectly cooked for making the Chaat.
Boiling Peas in Instant Pot
Transfer the soaked beans (soaked for 2-3 hours) to the inner pot of an IP. Set the pressure cook mode for 15 minutes. Move the pressure valve to the Sealing position. After the cooking time is over, let the steam release naturally. Check beans for doneness.
How To Store Boiled Lobia
Cooked Lobia can stay good up to 3 – 5 days in the refrigerator and about six months if frozen. Always let the lobia cool down entirely and drain out all the water before storing them. Ensure you keep them in an airtight container, preferably glass, ceramic, or stainless steel. Avoid cooked beans in a plastic container.
Watch Chaat Video
Lobia Chaat Video
More Salad Recipes
- Corn Chaat
- Chickpea Salad
- Mixed Beans Salad
- Summer Fruit Salad
- Healthy Sprout Salad
- Healthy Chana Salad
- Gluten-Free Lentil Salad
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup dry lobia beans (black-eyed beans)
- ▢ ½ Cup chopped onion
- ▢ ½ Cup chopped tomato, discard pulp
- ▢ ½ Cup diced boiled potato
- ▢ ½ Cup chopped cucumber
- ▢ ¼ Cup pomegranate pearls/seeds
- ▢ ¼ Cup chopped fresh coriander leaves
- ▢ Juice of one lemon
- ▢ ¼ Cup roasted peanuts
- ▢ Salt to taste
- ▢ 1 Teaspoon cumin powder (jeera powder)
- ▢ ½ Teaspoon red chili powder
- ▢ ½ Teaspoon Chaat Masala
Instructions
Prep Work:
- Rinse and soak the beans for 2 – 3 hours in 4 cups of water. After 2 – 3 hours, drain water from the beans.
- Pressure cook the beans along with salt and approximately 2 cups of water. The soaked beans do not take more than 2 – 3 whistles over medium heat to get cooked. Open the lid of the pressure cooker and check beans for doneness.
- Transfer the beans to a metal colander. Allow them to cool down completely.
- Chop the vegetables and keep in the fridge while beans are cooling.
- Meanwhile, in a pan add spices, and dry roast for 10 – 20 seconds till aromatic. Set aside.
Prepare Chaat:
- Combine boiled beans, vegetables, and the spices in a bowl. Taste and adjust the seasoning accordingly.
- Before serving add chopped coriander, lemon juice, and roasted peanuts.
- Serve Lobia Chaat immediately.
Recipe Notes:
- Do not over cook the beans in a pressure cooker for this Chaat recipe else they will turn out mushy.
- If there is too much liquid in the boiled beans, transfer them to a metal colander, and remove the excess liquid.
- You can boil the beans 1 – 2 days in advance and store in the fridge.
- Allow the beans to cool down completely before adding the vegetables and coriander so that the crunch and freshness of vegetables remain intact.
- Adjust the salt to taste as while boiling beans also some amount of salt is added.
Nutrition
We follow a strict NO SPAM Policy
Lobia Chaat Recipe
Equipment
- Pressure Cooker
- Mixing Bowl
Ingredients
- 2 Cup dry lobia beans (black-eyed beans)
- ½ Cup chopped onion
- ½ Cup chopped tomato, discard pulp
- ½ Cup diced boiled potato
- ½ Cup chopped cucumber
- ¼ Cup pomegranate pearls/seeds
- ¼ Cup chopped fresh coriander leaves
- Juice of one lemon
- ¼ Cup roasted peanuts
- Salt to taste
- 1 Teaspoon cumin powder (jeera powder)
- ½ Teaspoon red chili powder
- ½ Teaspoon Chaat Masala
Instructions
Prep Work:
- Rinse and soak the beans for 2 - 3 hours in 4 cups of water. After 2 - 3 hours, drain water from the beans.
- Pressure cook the beans along with salt and approximately 2 cups of water. The soaked beans do not take more than 2 - 3 whistles over medium heat to get cooked. Open the lid of the pressure cooker and check beans for doneness.
- Transfer the beans to a metal colander. Allow them to cool down completely.
- Chop the vegetables and keep in the fridge while beans are cooling.
- Meanwhile, in a pan add spices, and dry roast for 10 - 20 seconds till aromatic. Set aside.
Prepare Chaat:
- Combine boiled beans, vegetables, and the spices in a bowl. Taste and adjust the seasoning accordingly.
- Before serving add chopped coriander, lemon juice, and roasted peanuts.
- Serve Lobia Chaat immediately.
Video
Notes
- Do not over cook the beans in a pressure cooker for this Chaat recipe else they will turn out mushy.
- If there is too much liquid in the boiled beans, transfer them to a metal colander, and remove the excess liquid.
- You can boil the beans 1 - 2 days in advance and store in the fridge.
- Allow the beans to cool down completely before adding the vegetables and coriander so that the crunch and freshness of vegetables remain intact.
- Adjust the salt to taste as while boiling beans also some amount of salt is added.
Nutrition
We have for you 21 delicious lentil recipes that are vegetarian, wholesome, and probably the best ways to eat lentils every day. These recipes are easy to follow, budget-friendly, and require a few basic pantry staples.
About Lentils…
Lentils and legumes are a great source of vegan, gluten-free plant-based protein. What else I love about lentils? They are inexpensive, easy to store, fulfilling, and highly versatile ingredient.
I am listing 21 Best Lentil Recipes that will teach you how to eat lentil deliciously.
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Instant Pot Vegan Lentil Stew
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Instant Pot Ethiopian Lentil Stew
Misir Wot is a healthy, protein-packed Ethiopian stew made with lentils, and a flavorful spice mix called Berbere. This EASY Instant Pot recipe is quick to make and served with rice makes a complete meal.
Lentil Falafel
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Lentil Curry & Main Course:
Dal Makhani
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Lentil Rogan Josh
This vegetarian rogan josh is packed with wholesome ingredients – it’s healthy comfort food for chilly days. This aubergine curry is vegetarian/ vegan and a great way to satisfy a curry craving.
Red Lentil Curry
Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget-friendly vegan meal can be made in less than 30 minutes!
Oats Lentil Porridge
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Instant Pot Lentil Chilli
Lentil Chilli is so chunky and hearty, even meat-lovers will be pleased. Thanks to a combination of beans, lentils and butternut squash, this vegetarian chili recipe will rival any meat-based chili out there.
Lentil Ragu Bolognese
Spaghetti with lentil sauce, sometimes called lentil bolognese or lentil ragu, is a hearty, traditional dish from Italy. Nutritious and packed with protein, it is great for vegetarians, vegans and anyone who loves Italian food.
Lentil Shepherd Pie
This vegan shepherd’s pie is packed with plant-based protein and incredible flavors! It’s so easy to make, and ready in under an hour. Serve this for special occasions, a wintery dinner, or pack it for lunch. Great for meal prep, and suitable for freezing.
Red Lentil Tacos
his easy Red Lentil Tacos Recipe is the perfect weeknight meatless meal that the whole family will love! An easy Vegetarian Taco Meat is ready to eat in under 30 minutes, making it a simple, quick, and healthy meal.
Spinach Chana Dal
Spinach Chana Dal is a healthy, wholesome, gluten-free Indian style chana dal with spinach. It is super easy and quick to prepare in a pressure cooker.
Palak Chana Dal
Madras Lentils
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Creamy Coconut Lentil Curry
This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors.
Indian Lentil Khichdi
Dal Khichdi is an Indian style lentil and rice one-pot, gluten-free dish. Khichdi is wholesome, fulfilling and a comforting vegetarian Indian food recipe. Dal Khichdi laced with ghee and served with pickle, sliced onions, and raita is an absolute family favorite lunch.
We follow a strict NO SPAM Policy
