Black-eyed Peas Curry, also known as Lobia Masala, is a popular North Indian dish that is simple and easy to make. The black-eyed peas are pressure-cooked in the Instant Pot with a flavorful onion-tomato base and a few aromatic spices. Enjoy it with roti or basmati rice for a perfect weeknight dinner. This dish is vegan, protein-rich, gluten-free, and freezer-friendly!
Black-eyed beans, known as lobia, are a fantastic choice when you seek to blend taste and health in a single dish. They can be used in various recipes, from salads to curries, soups to side dishes, and even rice-based dishes.
In many Indian households, it is commonly enjoyed as dal (or lentil curry). It's one of the tastiest dal. If you're a fan of black-eyed peas, you might enjoy my healthy black-eyed pea salad (lobia chaat).
Jump to:
- About Black Eyed Peas Curry
- Ingredients
- How to Make Black-Eyed Peas Curry (Indian Lobia Masala) in Instant Pot
- How to Make Black-Eyed Peas Curry on a Stovetop Pressure Cooker?
- How to Serve Black Eyed Pea Curry?
- Storage Suggestions
- Expert Tips
- Variations
- Recipe FAQs
- More Indian Recipes with Lentils and Beans
- Black Eyed Peas Curry Recipe (Indian Lobia Masala) - Instant Pot & Stovetop
About Black Eyed Peas Curry
Black-eyed peas curry is a popular Punjabi dish made with lobia, along with onions, tomatoes, and various Indian spices. It is best paired with steamed basmati rice and parathas.
In other Indian states, they are also known as "Chawli" in Marathi, "Karamani" in Tamil, and "Lobia" or "Rongi" in Punjabi. Black-eyed peas are sometimes referred to as cowpeas. Despite the name "peas," they belong to the beans family, not peas.
Like my chickpea coconut curry and whole green moong curry, this rich and delicious lobia curry, forms an easy weeknight dinner, prepared in less than 30 minutes. Perfect for busy evenings with minimal meal prep required.
In the Southern United States, there's a tradition of eating black-eyed peas on New Year's Day. It is believed to bring good luck and prosperity for the year ahead.
Interested in learning more about the pulses used in Indian cuisine? Explore my comprehensive guide on Indian Pulses.
Ingredients
- Black-Eyed Peas: I used dried black-eyed peas and soaked them overnight. If you're short on time, you can soak in hot water for 4+ hours. You can find them easily at your nearest Indian grocery store.
- Ginger and Garlic: Use freshly minced or homemade ginger paste and garlic paste.
- Onion: Use any kind of red, white, yellow, or sweet onions.
- Tomatoes: I have used Roma tomatoes to make the base for this curry. Alternatively, you can opt to puree the tomatoes before adding them. Canned tomato sauce or crushed tomatoes also work very well.
- Herbs and Spices: For herbs, I used freshly chopped cilantro, while I added spices like cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala.
- Lime juice: Fresh lime or lemon juice adds acidity to the curry. If you don't have lime, use amchur powder (dry mango powder).
How to Make Black-Eyed Peas Curry (Indian Lobia Masala) in Instant Pot
Firstly, soak 1 cup of dried black-eyed peas (lobia) in plenty of water for at least four hours or overnight, ensuring they are fully submerged. When you are ready to cook, drain the water.
Press SAUTE mode on Instant Pot. Heat 1 tablespoon oil, and then add 1 teaspoon cumin seeds. Let them splutter.
Add 1 tablespoon ginger-garlic paste, 2 green chilies (chopped), and 1 medium onion (finely chopped). Saute until onions turn light brown in color (approximately takes 5-6 minutes).
Next, add 2 medium finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften.
Then add soaked black-eyed peas, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, salt to taste, and 2 cups of water. Mix everything well.
Close the lid, and turn the valve to "SEALING". Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust the cooking time to 12 minutes for firmer beans & 14 minutes for softer beans.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Lastly, remove the lid away from you, add 1 teaspoon garam masala powder, 1 tablespoon lime juice, and mix well. Garnish with 2 tablespoons of coriander leaves.
Black-eyed peas curry is ready. Serve hot with rice, chapati, roti & parathas.
Looking for such easy, and delicious Instant Pot recipes? Explore our collection of 30 Best Instant Pot Indian Recipes that your family will love!
How to Make Black-Eyed Peas Curry on a Stovetop Pressure Cooker?
- Use soaked beans and follow the same steps as the Instant Pot recipe.
- Pressure cook for 3-4 whistles on medium-high heat.
- Let the pressure release naturally.
How to Serve Black Eyed Pea Curry?
Serve Indian style Black Eyed Pea Curry with
- Indian breads like roti, paratha, garlic naan, or poori.
- You can also serve it with steamed basmati rice or jeera rice paired with boondi raita, Indian cucumber salad, and pickle on the side for a nutritious meal.
- This curry can also be enjoyed as a soup with added vegetables for a heartier meal.
Storage Suggestions
- Store: Leftover black-eyed pea curry can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freeze: Freeze in freezer-safe containers or ziploc bags for up to 1-2 months.
- Reheat: Reheat the curried black-eyed peas in a microwave or stovetop until warm, then serve. If it's frozen, thaw it for a few hours first and then reheat it.
Expert Tips
- No-Soak Method: If you've forgotten to soak the beans, don't worry. Simply rinse them and try soaking them for at least 1 hour in hot water. Then, follow the recipe and pressure cook on HIGH for 20-22 minutes, followed by a natural pressure release.
- Soaking black-eyed peas: Soaking black-eyed peas softens the texture and quickens the cooking process. It also makes the beans easier to digest by removing phytic acid. If the peas are not cooked well, they can upset the stomach.
- Thick Consistency: To achieve a thicker and creamier gravy, you can mash a few peas using the back of the ladle or a potato masher.
- Using Bhuna Masala: In this recipe, you can substitute ¾ cup of bhuna masala (onion tomato masala) for the onion, ginger, garlic, and tomato. Begin by heating the oil and adding the whole spices. Then, add the Bhuna Masala and sauté for approximately one minute. Next, add the ground spices and proceed with the rest of the recipe as instructed.
Variations
- Canned Black Eyed Peas: "Pressure Cook/Manual" on High for 4-5 minutes in Instant Pot or 1 whistle if using a stovetop Indian pressure cooker for cooking lobia masala with canned or pre-cooked black-eyed peas. Adjust water appropriately (1:1 canned black-eyed peas to water ratio), as it takes less water to cook canned peas.
- Canned Tomatoes: Canned crushed, or diced tomatoes can also be used in place of fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Vegetables: You may add hearty vegetables like sweet potatoes, carrots, and butternut squash for added nutrition.
- Leafy Greens: To make this dish more healthy, you can also add greens like baby spinach, kale, or collard greens.
- Add Coconut Milk: You can add full-fat coconut milk at the end of cooking for a creamier texture and flavor.
Recipe FAQs
Yes. It's vegan and gluten-free.
Yes, if you're using canned black-eyed peas, be sure to drain and rinse them thoroughly with water. Adjust the water ratio for cooking accordingly, aiming for a 1:1 ratio of canned black-eyed peas to water. Pressure Cook for 4 minutes under high pressure, then allow for a natural pressure release.
If you forget to soak the peas, you can try soaking them for at least 1 hour in hot water. Then, use the MANUAL/PRESSURE COOK (High Pressure) setting on your pressure cooker and set the timer to 20+ minutes.
More Indian Recipes with Lentils and Beans
If you love Lentils & Beans and cooking in Instant Pot, Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
Black Eyed Peas Curry Recipe (Indian Lobia Masala) - Instant Pot & Stovetop
Ingredients
- 1 cup black eyes peas (lobia) soaked in water for 4 or more hours (it will double up to 2 cups)
- 1 tablespoon oil
- 1 teaspoon jeera (cumin) seeds
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste (or minced)
- 2 green chilies chopped
- 2 medium tomatoes finely chopped
- 2 cups water for cooking
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves (cilantro) for garnish
Spices
- ½ teaspoon turmeric (haldi powder)
- 1 teaspoon red chilli (mirchi powder)
- 1 teaspoon coriander (dhaniya powder)
- 1 teaspoon garam masala powder
- salt to taste
Instructions
Instant Pot Method:
- Firstly, soak the black-eyed peas in plenty of water for at least four hours, ensuring they are fully submerged. When you are ready to cook, drain the water.
- Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
- Add minced ginger and garlic, green chilies, and onions. Saute until onions turn light brown in color (approximately takes 5-6 minutes).
- Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften.
- Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well.
- Close the lid, and turn the valve to "SEALING". Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust the cooking time to 12 minutes for firmer beans & 14 minutes for softer beans.
- When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Lastly, remove the lid away from you, add garam masala powder, lime juice, and mix well. Garnish with cilantro.
- Black-eyed peas curry is ready. Serve hot with rice, chapati, roti & parathas.
Stovetop Pressure Cooker Method
- Use soaked beans and follow the same steps as the Instant Pot recipe. Pressure cook for 3-4 whistles on medium-high heat. Let the pressure release naturally.
Video
Notes
Tips
- No-Soak Method: If you've forgotten to soak the beans, don't worry. Simply rinse them and try soaking them for at least 1 hour in hot water. Then, follow the recipe and pressure cook on HIGH for 20-22 minutes, followed by a natural pressure release.
- Soaking black-eyed peas: Soaking black-eyed peas softens the texture and quickens the cooking process. It also makes the beans easier to digest by removing phytic acid. If the peas are not cooked well, they can upset the stomach.
- Thick Consistency: To achieve a thicker and creamier gravy, you can mash a few peas using the back of the ladle or a potato masher.
- Using Bhuna Masala: In this recipe, you can substitute ¾ cup of Bhuna Masala (Onion Tomato Masala) for the onion, ginger, garlic, and tomato. Begin by heating the oil and adding the whole spices. Then, add the Bhuna Masala and sauté for approximately one minute. Next, add the ground spices and proceed with the rest of the recipe as instructed.
Variations
- Canned Black Eyed Peas: "Pressure Cook/Manual" on High for 4-5 minutes in Instant Pot or 1 whistle if using a stovetop Indian pressure cooker for cooking lobia masala with canned or pre-cooked black-eyed peas. Adjust water appropriately (1:1 canned black-eyed peas to water ratio), as it takes less water to cook canned peas.
- Canned Tomatoes: Canned crushed, or diced tomatoes can also be used in place of fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
- Vegetables: You may add hearty vegetables like sweet potatoes, carrots, and butternut squash for added nutrition.
- Leafy Greens: To make this dish more healthy, you can also add greens like baby spinach, kale, or collard greens.
- Add Coconut Milk: You can add full-fat coconut milk at the end of cooking for a creamier texture and flavor.
Nutrition
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Naomi
Love your recipes!, My question: if I'm using your pre-made bhuna sauce recipe for the basis of the sauce here where & when do I use it? Do I still need the other spices that have already gone into the Bhuna sauce (if so there will be double red chilli powder etc going in?). Or just the things you put in at the end (the garam masala & amchoor etc). I'd really like to use the bhuna sauce recipe to save time & prep at meal times but am unclear how it fits into the cooking schedule and what I don't need to use. Please would you pop this into your recipes where you've said the pre-made bhuna sauce can be used? It'd really help! X
Bhavana Patil
Sorry for the late response. Thanks for the suggestion, I will try to add steps in case we use bhuna masala in the future.
I would add bhuna masala, soaked black-eyed peas, water, and pressure cook directly without any sauting if using premade bhuna masala. I highly recommend adding garam masala and amchur powder after pressure cooking. You may also add extra red chili powder.
Lito~
I came across your website somehow and found this recipe. I usually cook black eye peas in the "Southern" style and love it. However, I wanted to try something new - what a delicious recipe I found here! I used a 2lb bag of peas and so doubled the spices - this dish is so flavorful! my three children 10-11 mentioned how delicious, how good dinner was 🙂 I am now excited to try your other recipes. Thank you so much!
Bhavana Patil
Yayyyyyy!!!! Thats absolutely awesome Lito 😊 I am so very glad that you & your family loved the recipe. These kinda of comments really motivates me to put in those extra yards & drives me to do more. Looking forward to hear back from you on other recipes, happy cooking 😊
Anonymous
It was very delicious ,thanks for sharing the recipe.
bhavana
Thank you
Ramya
This recipe was Delicious. Loved it.
bhavana
Thanks Ramya
LP
Hi! I’ve got this cooking in my IP now, so excited! I’m guessing you add the green chili once you add the BEPs? Didn’t see this step in your recipe. Thanks!
bhavana
Let me know how it turned out.I have updated the post about adding green chillies,thanks for spotting.