Black Eyed Peas Curry (also known as Indian Lobia Masala) is a famous Punjabi curry recipe that is healthy and delicious made using the onion-tomato base and a few 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!
Jump to:
- A word about Black Eyed Peas
- Healthy Benefits of Black Eyed Peas?
- The science behind Soaking Beans?
- Black Eyed Peas Curry Ingredients
- How to Make Black Eyed Peas Curry in Instant Pot
- Stovetop Pressure Cooker Method
- How to serve Black Eyed Peas Curry?
- Tips & Variations
- Recipe FAQs
- Black Eyed Peas Curry Recipe (Indian Lobia Masala)
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 "Chawl" in Marathi, "Karamani" in Tamil, and "Lobia" in Punjabi.
Healthy 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, etc.
The science behind Soaking Beans?
1. Beans contain indigestible complex sugars that cause gas and 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 compared to the beans that have not been soaked at all. Depending on how old the beans are, cooking time may vary.
Black Eyed Peas Curry Ingredients
- Black Eyed Peas: Used 1 cup of dried black-eyed peas and then soaked for more than 4 hours in water. It is easily available in the nearest grocery stores.
- Ginger and Garlic: Use paste or minced ginger-garlic.
- Green chili: I have 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 or use canned tomato sauce or crushed tomatoes.
- Oil: I have 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.
- Lemon juice: use fresh 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.
Blend 2 tomatoes to make a puree.
Press SAUTE mode on Instant Pot. Add oil to the POT. Once the pot is hot, add cumin seeds, and let them splutter.
Add onions, green chilies, ginger-garlic paste, and saute until onions turn light brown (approximately 5-6 minutes).
Next, add the tomato puree or finely chopped tomatoes and cook the mixture for 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 Instant Pot with pressure valve to Sealing. Cook on High Pressure for 12 minutes for firmer beans & 14 minutes for softer beans.
Do a NATURAL PRESSURE RELEASE (NPR) for at least 10 minutes.
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 with 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 Peas Curry?
Serve Indian-style Black Eyed Peas Curry (Lobia Masala) with hot basmati rice, jeera rice, Indian flatbread, or puris. Also, pair it with raita and a salad on the side for a wholesome dinner or lunch.
Tips & Variations
- If the curry is not thick enough for your liking, press the cancel button then press Saute Mode and allow it to cook, and stir until you get the desired thickness. You can also mash a few peas using the back of the ladle to make the gravy thick and creamy.
- To make this dish more hearty, you can also add spinach, kale, or collard greens.
- If you don’t have fresh tomatoes on hand, you can use canned crushed tomatoes too.
Recipe FAQs
Yes. It's vegan and gluten-free.
Yes, you sure can! You can either refrigerate or freeze this Curry. It will be good for up to 2-3 days in the refrigerator. However, if you freeze it into freezer-safe containers, you can freeze up to 3 months. Then, defrost overnight and reheat before serving.
If you are using canned black-eyed peas, make sure to drain and rinse them with water. You should reduce the water for cooking, i.e., 1:1 canned black-eyed peas to water ratio. It will take 4 minutes, followed by Natural Pressure Release.
If you forget to soak, try soaking for at least 1 hour in hot water, press MANUAL/PRESSURE COOK (High Pressure), and set the timer to 20+ minutes.
Looking for 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.
Black Eyed Peas Curry Recipe (Indian Lobia Masala)
Ingredients
Measuring cup (1 cup = 250 ml)
- 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
- 1 tablespoon ginger-garlic paste finely chopped
- 2 green chilies chopped
- 2 medium tomatoes
- 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:
- Soak the black-eyed peas in abundant water for four or more hours, so they are all submerged. When you are ready to cook, drain the water.
- Blend 2 tomatoes to make a puree.
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once pot is hot, add cumin seeds, let them splutter.
- Add onions, green chilies, ginger-garlic paste, and saute until onions turn light brown (approximately 5-6 minutes).
- Next, add the tomato puree or finely chopped tomatoes and cook the mixture for 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 Instant Pot with pressure valve to Sealing. Cook on High Pressure for 12 minutes for firmer beans & 14 minutes for softer beans.
- Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR) for at least 10 minutes.
- Remove the lid away from you, add garam masala powder, lime juice, and garnish with cilantro. Mix well.
- Black-eyed peas curry is ready, serve with hot with rice, pooris, chapatis, roti & parathas.
Stovetop Pressure Cooker
- 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, 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.
- Black-eyed peas curry recipe is ready, serve with hot with rice, poori's, chapatis, roti & parathas.
Video
Notes
Tips & Variations
-
- 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. You can also mash a few peas using the back of the ladle to make the gravy thick and creamy.
- You can also add spinach, kale, or collard greens to make this dish more hearty.
- If you don’t have fresh tomatoes on hand, you can use canned crushed tomatoes too.
Nutrition
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
LP says
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 says
Let me know how it turned out.I have updated the post about adding green chillies,thanks for spotting.
Ramya says
This recipe was Delicious. Loved it.
bhavana says
Thanks Ramya
Anonymous says
It was very delicious ,thanks for sharing the recipe.
bhavana says
Thank you
Lito~ says
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 says
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 😊
Naomi says
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 says
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.