Instant Pot Black Eyed Peas Curry (Indian Lobia Masala)

Black Eyed Peas Curry (also known as Indian Lobia Masala) is a famous Punjabi curry recipe that is healthy, delicious, and made using the onion-tomato base and a few Indian spices in an Instant Pot pressure cooker or Stovetop. It is perfect when enjoyed with basmati rice. Vegan, protein-rich, gluten-free, and freezer-friendly!

Most Indian homes eat lobia (also known as black-eyed beans), as dal. It is one of the tastiest dals you can imagine since it also tastes like rajma (kidney beans).

Lobia is the best item you can cook when you want to combine taste and health in one bowl. In addition to being used for salads and Mediterranean dishes like falafel, Lobia, is used for making flour. We present to you a fiery and flavorful bowl of lobia masala in this post. You may enjoy it during both meals, lunch and dinner. 

Today I prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

What Is Lobia Masala?

Lobia masala is basically a curry made with lobia, along with onions, tomatoes, and various Indian spices. It is best paired with steamed rice and chapatis. This rich and delicious dal is ideal for special occasions when you want to treat your family to a finger-licking meal. 

A word about Black Eyed Peas

Black-eyed peas or black-eyed beans are among the most nourishing varieties of legumes. The name refers to the black spot on the creamy skin of peas. These are versatile beans that go well with many recipes.

In other Indian states, it is known as "Chawli" in Marathi, "Karamani" in Tamil, and "Lobia" or "Rongi" in Punjabi. 

The science behind Soaking Beans?

1. Beans contain indigestible complex sugars that cause gas and are hard on tummies and can cause some digestive issues like bloating and flatulence. Therefore, soaking and sprouting the beans is an excellent way to reduce the uneasiness produced by them. 

2. Soaking dried beans ahead of time (soaked for at least 3-4 hours) will cook faster than the beans that have not been soaked. Depending on how old the beans are, cooking time may vary. 

Ingredients

• Black Eyed Peas: I used 1 cup of dried black-eyed peas and then soaked it overnight. If you don't have time, you can soak it in hot water for 4+ hours. It is easily available in the nearest grocery stores.
• Ginger and Garlic: Use freshly minced or paste of ginger and garlic.
• Green chili:  I used two green Thai chilies, you can skip them if you like.
• Onion: I have finely chopped the onions.
• Tomatoes: I have used Roma tomatoes to make the base for this curry. You can also puree the tomatoes instead and add them. Canned tomato sauce or crushed tomatoes also work very well.
• Oil: I used olive oil. You can use your choice of cooking oil.
• Herbs & Spices: I have used fresh-cut cilantro for herbs and cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala as spices. You can increase or decrease the spices according to your choice.
• Lime juice: use fresh lime/lemon juice whenever possible, or use amchur powder (dry mango powder) for tartness.

How to Make Black Eyed Peas Curry in Instant Pot

Firstly, soak the black-eyed peas in abundant water for four or more hours, submerging them. 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-garlic, green chilies, and onions. Saute until onions turn light brown (approximately takes 5-6 minutes).

Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes.

Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set 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 garnish with cilantro. Mix well.

Instant Pot black-eyed peas curry recipe (Indian Lobia Masala) is ready, serve hot with rice, pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker Method

• Soak the black-eyed peas in abundant water for 4 or more hours, so they are all submerged. When you are ready to cook, drain the water.
• Blend 2 tomatoes to make a puree.
• Take a pressure cooker. Add oil. Once hot, add jeera seeds, and let them splutter.
• Once the oil is hot, add onions, ginger-garlic paste, and saute until onions turn light brown (approximately 5-6 minutes).
• Next, add tomato puree or finely chopped tomatoes and cook the mixture for another 2-3 minutes.
• Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and mix well.
• Then add water and give a stir.
• Close the lid, place a whistle and cook for 3-4 whistles on medium flame.
• Switch off the flame and let the pressure from the cooker release naturally.
• Open the lid and add garam masala powder, lime juice, and garnish with cilantro. Mix well.
• The black-eyed peas curry recipe is ready, serve hot with rice, poori's, chapatis, roti & parathas.

How to Serve Black Eyed Pea Curry?

Serve Indian style Black Eyed Pea Curry (Lobia Masala) with

• Indian bread like rotis, parathas, garlic naan, or poori.
• Basmati rice or jeera rice paired with boondi raita, Indian cucumber salad, and pickle on the side.

Storage Suggestions

• Store: You can store leftover black-eyed peas curry in an airtight container for up to 2-3 days in the refrigerator.
• Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months.
• Reheat: Reheat lobia masala curry in a microwave or stovetop until warm, and serve. If it's frozen, thaw it for a few hours first and then reheat it.

Tips to make the Best Lobia Masala

• No-Soak Method: If you forgot to soak, rinse and try soaking for at least 1 hour in hot water. Pressure cook on HIGH for 20-22 minutes, followed by 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: If you want thicker and creamy gravy, you can mash a few peas using the back of the ladle or using a potato masher.

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 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 to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
• Tanginess: If you don't have lime juice, then replace it with 1 teaspoon of amchur (dry mango powder).
• Vegetables: You may add hearty vegetables like sweet potatoes, and carrots, for added nutrition.
• Add Coconut Milk: You can add coconut milk at the end of cooking for a creamier texture and flavor.
• Greens: To make this dish more hearty, you can also add greens like baby spinach, kale, or collard greens.

Recipe FAQs

More Indian Curry Recipes

• Lauki Chana Dal
• Zucchini Besan Sabzi
• Rajma Masala
• Beetroot & Chickpeas Stir Fry
• Chana Masala
• Potato Peas Curry
• Cabbage Potato Stir Fry

If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot lentils & Beans Recipes you must try.

If you’ve tried this easy Instant pot lobia masala recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips to make the Best Lobia Masala

• No-Soak Method: If you forgot to soak, rinse and try soaking for at least 1 hour in hot water. Pressure cook on HIGH for 20-22 minutes followed by 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: If you want thicker and creamy gravy, you can mash a few peas using the back of the ladle or using a potato masher.

 

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 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 to replace fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
• Tanginess: If you don't have lime juice, then replace it with 1 teaspoon of amchur (dry mango powder).
• Vegetables: You may add hearty vegetables like sweet potatoes, and carrots, for added nutrition.
• Add Coconut Milk: You can add some coconut milk at the end of cooking for a creamier texture and flavor.
• Greens: To make this dish more hearty, you can also add greens like baby spinach, kale, or collard greens.

 

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.