If there is a dish that combines taste, food and comfort in a single bowl, it is High Protein Lobia Dal. Also known as black -eyed peas, these protein -rich legumes have been a firm point in Indian families for generations. High Protein Lobia Dal is full of nutrients more than a simple dish of lentils: it is a real superfood that feeds the body of energy and supports power. The best part? It is incredibly easy to cook even if you are new in the kitchen.
What is Lobia Dal?
Lobia or pea with black eyes is a kind of legumes with a small creamy texture and an undoubted black spot. When it is cooked to a dal, it offers a gentle but terrible taste and makes it versatile enough to combine with rice, rotis or even millet. In addition to taste, Lobia is valued for its nutritional power – it is rich in protein, fiber, iron and essential vitamins.
Why choose Lobia Dal on ordinary dal?
Of course, traditional dals like Moong and Masoor are household favorites, but High Protein Lobia Dal differs because of its dense protein profile. It doesn’t just hold them any longer. It also helps to develop muscles, improve endurance and compensate for the energy level during the day. If you are someone who wants to exchange refined carbohydrates with healthy proteins on a plant -based protein, High Protein Lobia Dal cuts.
Nutritional advantages of High Protein Lobia Dal
Rich to plant protein
Lobia Dal is a natural source of protein which is particularly advantageous for vegetarians and vegans. Regular consumption helps muscle repair and all body strength.
High fiber salary
Digestion of fiber aid fibers promotes intestinal health and is fed up, making it a perfect weight management food.
Iron package
Fight with fatigue? High Protein Lobia Dal is iron, which supports healthy levels of hemoglobin and fights anemia.
Hart -friely
The low content of cholesterol and potassium in the Lobia from help to maintain healthy blood pressure and stimulate cardiovascular health.
Ingredients you need
To prepare a healthy bowl of High Protein Lobia Dal, collect these supplies for the kitchen:
1 cup of Lobia (peas with black eyes), soaked at night
2 medium onions, fine -ground meat
2 medium -sized tomatoes, puree
1 tablespoon of ginger-garlic dough
2 green peppers, crack
1 teaspoon of cumin seeds
½ teaspoon of turmeric powder
1 teaspoon of red chilli powder
1 teaspoon of coriander powder
½ teaspoon of Garam Masala
Fresh coriander leaves, minced meat
2 tablespoons of oil or clarified butter
Gets up to taste
STEP -BY -BY -BY -BY COOKING METHOD
Immerse the Lobia
It was and enjoy the Lobia at night or at least 6-7 hours. This makes the peas soft, shorten the cooking time and improves digestibility.
Chief pressure through beans
Drain the soaked lobia, add fresh water, a pinch of salt and pressure until you are soft, but not pasty. Usually 3 to 4 pipes are enough.
Prepare the Masala base
Heat the oil or butter clarified in a pan. Add the cumin seeds and let them burst. Throw onions and cook until golden brown. Mix the ginger caarristic pasta, followed by the tomato puree. Boil until the oil separates.
Add the spices
Sprinkle turmeric, coriander, chili powder and salt. Mix well and make sure that the Masala is fragrant and is well cooked.
Combine Lobia with Masala
Add the cooked lobia to the Masala base. Stir and simmer for 10 to 12 minutes so that the flavors can mix beautifully. Adjust the consistency with water after your preference – thinner for rice.
END with garnish
Sprinkle Garam Masala and fresh coriander leaves before serving.
PRO ASSURES FOR THE PERFECT High Protein Lobia Dal
Always soak Lobia overnight to get better taste and better texture. For additional wealth, cook the dal in the ghee instead of the oil.
Add a hurried lemon juice before lightening the flavors.
Do you want a smoked turn? Give the dal quickly with carbonized or dried red peppers.
Operate suggestions
Lobia Dal is a versatile dish that corresponds to almost everything:
Classic combination: steamed hot rice with a tilting ghee. Healthy pairing: whole grains or millet hilkish.
Whole bowl: Add the sauce and salad to the side for a full meal.
Fusion style: Use it as a filling rich in protein in wraps or cereals.
Try variations
Punjabi High Protein Lobia Dal: rich and spicy, cooked slowly with butter or additional cream.
Style of southern India: add curry leaves, coconut grains and mustard for a southern touch. No-garlic no-1st version: perfect for holidays without endangering the taste.
Because Lobia Dall’S a place in your diet deserves
See Lobia from as a fuel that your body needs resistance and energy. It is cheap, filling and cardboard nutrients. For athletes, visitors to the gym or anyone who simply focuses on a balanced diet, this modest dish is a turning point.
Errors to avoid
Dragging on the pantum: this brings to longer cooking times and harder beans. Use too many herbs, which can overwhelm the natural earthy taste.
It is not long enough, patience is the key to unite.
Nutritional snapshots (by portion)
Calories: ~ 220
Protein: ~ 13 g
Carbohydrates: ~ 35 g
Fiber: ~ 12 g
Fat: ~ 5 g
Read More: Crispy Aloo Tikki Recipe: The Perfect Street-Style Snack at Home
Conclusion
High Protein Lobia Dal from high protein is not just a recipe; It is a superfood in your daily diet. Nourishing, robust and easy to prepare, it is one of those dishes that feed the body while satisfying the soul.
