Egg and Lobia Curry with Rice
PakistaniLunchDesi eggsMedium
Lobia beans simmered in a spiced onion-tomato masala with boiled eggs — a filling lunch served with rice.
Prep time15 min
Cook time35 min
Total time50 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1.5 cups lobia (red beans), boiled
- 2 onions, chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then the blended tomatoes and all the dry spices. Cook until the oil separates.
- Add the boiled lobia and 1 cup of water. Simmer for 20 minutes.
- Halve the boiled eggs and add them to the curry for the last 5 minutes.
- Garnish with coriander and serve hot with steamed rice.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)17 g
Fat (estimate)14 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Soak lobia overnight and boil until soft — or use canned lobia, rinsed well. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg and legumes. Substitute: use black chana or white beans instead of lobia. Nutrition figures are estimates only.