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
More Salad Recipes
- Corn Chaat
- Chickpea Salad
- Mixed Beans Salad
- Summer Fruit Salad
- Healthy Sprout Salad
- Healthy Chana Salad
- Gluten-Free Lentil Salad
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Lobia Chaat Recipe
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.
Esani caterer says
tried it today…kids loved the Palak Chana Dal…:)
Hina Gujral says
I am so happy to hear that…thank you 🙂
Asma Sheikh says
Hello HINA,
This looks so yummy and healthy. Will it help to reduce over-weight if I take it regularly?
Hina Gujral says
It is a healthy, wholesome salad. You can check the nutrition value and calorie count in the recipe card to decide if this salad fits in your weight loss diet. I hope a nutritionist or dietician can guide you better. Love, Hina
Deepa says
Hi Hina. Can this be made with lobia sprouts?
Hina Gujral says
Yes, you can make it with lobia sprouts. It will be a good, healthy snack!
Carolina Arey says
Hey, Hina
It looks amazing. Can you tell me how about this recipe test after eat?
Hina Gujral says
Sorry but I am unable to understand your question. Could you please rephrase it? Thanks