Red Lobia and Cabbage

I stopped by the Indian Grocery store on my way home tonight. Bought some pickle, red kidney beans (rajma), red and yellow food coloring, clarified butter (ghee), and some other stuff. When I wanted to keep the red Kidney Beans in a jar, I realized there wasn't any empty. So, I emptied the one which had the Red Lobia. Red Lobia is similar to the Black Eyed Peas (called Lobia), only it's smaller and red in color. I usually use it for making sprouts, but almost never make them any other way. So after a long time, I made them and really loved them. I'll be making them more often now.

Red Lobia

1 cup Red Lobia
1 Plum tomato
1 med. red onion
3 cups water
Ginger & garlic to taste
1/2 tsp Turmeric
1/2 tsp red chili powder
1 tbsp Coriander powder
Coriander (Cilantro) leaves, finely chopped
Clarified butter to cook
Salt to taste

Boil the lobia with water and salt in a pressure cooker until completely done. It takes about 20 minutes in pressure cooker unless it has been soaked beforehand. Keep aside.
Heat oil in a pan. Saute the onions until pink.
Add ginger and garlic. Cook until the garlic releases it's smell.
Add tomatoes. Turn the stove to simmer and let them cook until the oil separates the gravy.
Add coriander powder, turmeric, amchur and chili powder. Cook for a few minutes. Add water if needed.
Add the lobia and water mixture to this. Let it come to a boil. Garnish with coriander.

Cabbage

This is a very simple recipe.

1 head Green Cabbage
1/2 cup Green Peas
1/2 tsp Turmeric
salt to taste
Oil to cook

Chop the cabbage. Heat oil in a pan and add the cabbage.
When the cabbage starts to wilt, add the salt and turmeric. Add the peas. Keep stirring occasionally and cook on low. Keep the lid on.

Told you it was simple!