Preparation: Begin by rinsing the rice and soaking it in water for about 15 minutes. This helps in making the rice fluffy when cooked. (Time taken: 15 mins)

Pre-cooking the Lobia: Soak the black-eyed peas (lobia) for 4-5 hours or overnight. Drain the water before using. If using canned lobia, drain and rinse them well. (Time taken: 5 minutes)

Tempering the Spices: In a large pan or pressure cooker, heat some oil over medium heat. Add cumin seeds and allow them to splutter. Then, add finely chopped onions and sauté until golden brown. (Time taken: 5-7 mins)

Adding Aromatics: Add ginger-garlic paste to the onions and sauté for another 1-2 minutes. Follow this with chopped tomatoes and cook until the tomatoes soften and oil separates. (Time taken: 5-7 mins)

Spicing it Up: Add turmeric, red chili powder, garam masala, and salt to the pan. Stir well to combine. Cook for another 2 minutes to allow the spices to release their flavors. (Time taken: 2 mins)

Cooking the Lobia and Rice: Add the soaked and drained lobia to the pan. Stir them with the spices for a minute. Now, add the soaked rice and mix gently. Add enough water to cook the rice (usually a 1:2 ratio of rice to water). Bring the mixture to a boil, then lower the heat, cover, and cook for 10-12 minutes. If using a pressure cooker, cook for 2 whistles on low heat. (Time taken: 10-12 mins)

Finishing Touch: Once the rice and lobia are cooked, fluff the pulao gently with a fork. Garnish with fresh cilantro and a squeeze of lemon juice for added freshness. (Time taken: 2-3 mins)

Serving: Serve hot with raita or a side salad for a complete meal. Enjoy your delicious and healthy Lobia Pulao! (Total time taken: 30-35 mins)