Lobia Chaat is a delicious, healthy chaat recipe made with black-eyed peas (lobia) and a lot of vegetables. This lobia salad is a perfect healthy Indian recipe that is ready in less than 30 minutes, protein-packed, and full of flavors. Lobia Chaat can double up as a salad or a one-pot wholesome, fulfilling meal.
What is Lobia?
Lobia is a tiny pale-white, oval-shaped bean with a black eye on it. Lobia is also known as cowpea, black-eyed pea, or Chavli in Marathi. It is a widely popular bean to make curries in Indian-subcontinent.
Lobia contains almost all essential vitamins and minerals you need, including folic acid, iron, potassium, magnesium, etc. Most importantly, every 100 grams of serving provides 8 grams of protein and 6.6grams of fiber.
About Lobia Chaat…
Lobia Chaat is a sort of salad with a lot of veggies, and the flavors of a Chaat. But unlike other Chaat recipes, it has zero oil, minimal calories, and 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 looking for a guilt-free teatime snack, then this healthy chaat recipe is the bae. Bonus – it is 100% gluten-free, vegan, has a lot of protein and fiber.
It would be best if you had these pantry staples to make healthy lobia salad…
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 Boil Lobia (Black Eyed Peas)?
Lobia does not require much soaking like other beans. Soak them just for 2 – 3 hours in water. Pressure cook for 2 – 3 whistles over medium heat in a gas stove. It will be perfectly cooked.
How To Boil Black Eyed Peas In An 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, release the steam manually by shifting the pressure valve to the Venting position. Check beans for doneness.
How To Store Boiled Lobia?
Cooked Lobia can stay good up to 3 – 5 days in the refrigerator and about 6 months if frozen. Always, let the lobia cool down completely, and drain out all the water before storing them. Ensure you store them in an airtight container, preferably glass, ceramic, or stainless steel. Avoid cooked beans in a plastic container.
Watch Lobia Chaat Recipe Video:
Love Lobia Chaat? Try these healthy salad recipes:
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Lobia Chaat Recipe
- 2 Cup dry lobia beans (black-eyed beans)
- 1/2 Cup chopped onion
- 1/2 Cup chopped tomato, discard pulp
- 1/2 Cup diced boiled potato
- 1/2 Cup chopped cucumber
- 1/4 Cup pomegranate pearls/seeds
- 1/4 Cup chopped fresh coriander leaves
- Juice of one lemon
- 1/4 Cup roasted peanuts
- Salt to taste
- 1 Teaspoon cumin powder (jeera powder)
- 1/2 Teaspoon red chili powder
- 1/2 Teaspoon Chaat Masala
- 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.
- 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.
- 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.