### TranslatedIngredients: 1 cup cowpea, 2 onions - finely chopped, 2 tomatoes, 1 green chili - chopped, 1 tablespoon ginger garlic paste, 1 teaspoon cumin seeds, 1 inch cinnamon, 1 bay leaf, 3 cloves, 1 teaspoon red chilli Powder, 1/2 teaspoon turmeric powder, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala powder, 1 tablespoon kasoori methi, 1 inch ginger - for garnish, 1 tablespoon ghee, salt - Salt - to taste ### PrepTimeInMins: 320 ### CookTimeInMins: 30 ### TotalTimeInMins: 350 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make Punjabi lobiya masala, first wash the cowpea and soak it in water for 4-5 hours. Then cook it in the pressure cooker for 2 whistles. Make a tomato puree and keep it aside. Heat the ghee on a medium flame in a pan, add cinnamon, lavang and bay leaves, wait for it to cook. Add cumin seeds and let it crackle. Add ginger Kahsun paste and wait for it to cook. Add chopped onions and roast them till they turn brown. Now add green chili, tomato puree and simmer for 3 minutes. Add red chilli, turmeric and cumin powder and mix well and let it cook until the ghee leaves. Now, put the cowpea with its water in the pan and simmer for 5 minutes. Smash some cowpea lightly so that the gravy becomes slightly thick. Crush Kasuri Methi lightly between hands and mix it with gravy along with garam masala and mix it well. Turn off the gas and garnish the gravy with ginger. Serve Punjabi Lobiya Masala with Phulka and Rice at dinner.