Black Eyed Peas Curry or Lobhia Masala Curry is a popular Punjabi curry which is heathy and delicious made using onion-tomato base and few spices. It is perfect to enjoy with some steaming basmati rice and This is a vegan ,protein-rich, gluten-free and freezer-friendly! recipe made in pressure cooker.
A WORD ABOUT BLACK EYED PEAS!
Black-eyed peas or black-eyed beans are one of 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 in Punjabi.
HEALTH BENEFITS OF BLACK-EYED PEAS?
Black-eyed peas have numerous health benefits.They are a great source of protein for Vegans and are considered nourishing because it contains almost all the essential vitamins and minerals including vitamin A, B1, B2, B3, B5, B6, C.Other essential ones are folic acid, iron, calcium, manganese, Thiamine, zinc, copper, phosphorus, Folate, and many others.
HOW TO MAKE BLACK EYED PEAS IN THE INSTANT POT USING THE ‘NO SOAK METHOD’?
If you forget to soak, then try soaking for atleast 1 hour in warm water and Press MANUAL/PRESSURE COOK (High Pressure) and set timer to 20+ minutes.
SCIENCE BEHIND SOAKING BEANS?
1.Beans contain indigestible complex sugars that cause gas and hard on tummies and can cause digestive issues like bloating and flatulence for some.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 compared to the beans that have not been soaked at all.Depending on how old the beans are cooking time may vary.
HOW DO YOU SERVE BLACK EYED PEAS CURRY (LOBIA CURRY)?
Black eyed peas curry are often served with hot steamed basmati rice ,soft rotis (indian flatbread) or puris. Pair it with raita and a salad on the side for a wholesome dinner or lunch.
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Black Eyed Peas Curry|Lobia Curry Recipe Card
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Black Eyed Peas Curry or Lobhia Masala Curry is a popular Punjabi curry which is heathy and delicious made using onion-tomato base and few spices.This is a vegan ,protein-rich, gluten-free and freezer-friendly! recipe made in pressure cooker.
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1
cup
Black eyes peas or Lobia soaked in water for 3 or more hours this will double up to almost 2 cups)
- 1 tbsp oil
- 1 tsp jeera (cumin) seeds
- 1 medium onion ,finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies ,chopped
- 2 medium tomatoes
- 2 cups water for cooking
- 1 tbsp lemon juice
- 2 tbsp coriander leaves or cilantro ,for garnish
- 1/2 tsp turmeric (haldi powder)
- 1 tsp red chilli (mirchi powder)
- 1 tsp coriander (dhaniya powder)
- 1 tsp garam masala powder
- salt to taste
INSTANT POT METHOD
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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.
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Grind/Blend 2 tomatoes to make a puree.
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Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add cumin(jeera) seeds, let them splutter.
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Add onions, green chillies ,ginger-garlic paste and saute until onions turn light brown (approximately 5-6 minutes).
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Next add tomato puree or finely chopped tomatoes and cook the mixture for another 2-3 minutes.
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Then add soaked black eyed peas ,red chilli powder, turmeric powder ,coriander powder ,salt and mix well.
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Then add water and give a stir.
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Close the lid on the pot, and turn valve from VENTING to SEALING position.
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Press CANCEL button on Instant Pot.
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Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 12 minutes for firmer beans & 14 minutes for softer beans.
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Do a NATURAL PRESSURE RELEASE(NPR) for atleast 10 minutes(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
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Remove lid away from you, add garam masala powder, lime juice and garnish with cilantro.Mix well.
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Black eyed peas curry is ready, serve with hot with rice ,pooris, chapatis, roti & parathas.
INDIAN PRESSURE COOKER METHOD
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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.
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Grind/Blend 2 tomatoes to make a puree.
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Take a kadai/pan. Add oil in to the pan.Once hot add jeera seeds , let them splutter.
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Once oil is hot add onions, ginger-garlic paste and saute until onions turn light brown.(approximately 5-6 minutes).
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Next add tomato puree or finely chopped tomatoes and cook the mixture for another 2-3 minutes.
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Then add soaked black eyed peas ,red chilli powder, turmeric powder ,coriander powder ,salt and mix well.
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Then add water and give a stir.
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Close the lid place a whistle and cook for 3-4 whistles on medium flame.
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Switch off the flame and let the pressure from the cooker release naturally.
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Open lid and add garam masala powder, lime juice and garnish with cilantro.Mix well.
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Black eyed peas curry is ready, serve with hot with rice ,pooris, chapatis, roti & parathas.
1.If the curry is not thick enough for your liking, press the cancel button then press Saute Mode and allow to cook, stir until you get the desired thickness.
2.If you forget to soak, then try soaking for atleast 1 hour in warm water and Press MANUAL/PRESSURE COOK (High Pressure) and set timer to 20+ minutes.
3.If you soak peas for 6 to 8 hours, or overnight,Then press MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
4.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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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!
Let me know how it turned out.I have updated the post about adding green chillies,thanks for spotting.