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Indian Black Eyed Pea Salad Lobia Chaat.webp
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Fresh Indian Black-Eyed Pea Salad (Lobia Salad)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A vibrant, protein-rich Indian black-eyed pea salad tossed with crunchy cucumbers, onions, tomatoes, fresh lemon juice, and roasted cumin chaat masala.

Course: Salad, Side Dish, Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: alasandalu salad, Black Eyed Pea Salad, black eyed peas chaat, indian black eyed peas salad, lobia salad recipe
Servings: 4
Calories: 80 kcal
Author: Uppada Lakshmi
Ingredients
  • 1 cup dried black-eyed peas lobia, soaked for 1 hour
  • 2.5 cups water for pressure cooking
  • ½ tsp salt for boiling
  • 1 medium English cucumber finely diced
  • 1 medium red onion finely chopped
  • 2 firm tomatoes seeded and finely diced
  • 1 green chili finely minced
  • ¼ cup fresh coriander leaves finely chopped
  • 1 tbsp fresh mint leaves shredded (optional)
  • 2 tbsp fresh coconut grated (optional)
  • 1.5 to 2 tbsp fresh lemon juice
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • ¼ tsp black salt kala namak
  • ¼ tsp regular salt to taste
  • ¼ tsp black pepper powder
Optional Tempering (Tadka):
  • 1 tsp cooking oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 pinch asafoetida hing
  • 6 –8 curry leaves
Instructions

  1. Cook the beans: Add soaked and drained black-eyed peas, 2.5 cups water, and ½ tsp salt to a pressure cooker. Cook on medium-high heat for 2 whistles. Release remaining steam after 5 minutes and drain completely.

  2. Cool thoroughly: Spread the cooked peas on a wide plate and let them cool completely to room temperature (approx. 15 minutes).

  3. Combine: In a large bowl, add the cooled beans, diced cucumber, chopped onion, seeded tomatoes, green chili, coriander, mint, and grated coconut.

  4. Season: Add roasted cumin powder, chaat masala, black salt, regular salt, black pepper, and lemon juice.

  5. Temper (optional): Heat 1 tsp oil in a small pan. Crackle mustard seeds, then add cumin seeds, hing, and curry leaves for 5 seconds. Pour over the salad.

  6. Toss and serve: Gently toss the salad until well combined. Check seasoning and serve immediately.

Recipe Notes
  • Always deseed tomatoes to keep the salad crisp.
  • If using canned black-eyed peas, use one 15-ounce can, rinsed and drained well. Skip the cooking step.
  • Keep the dressing separate if meal-prepping or packing for tiffins.

Storage

Store dressed salad in an airtight glass container in the refrigerator for up to 2 days. Best eaten fresh within a few hours of mixing.