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Home » Recipes » Curry

Instant Pot Black Eyed Peas Curry (Indian Lobia Masala)

Published: Dec 21, 2018 · Modified: Aug 4, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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!

black eyed pea curry (indian lobia masala) made in the instant pot pressure cooker served in a white bowl with paratha on side
Black Eyed Peas Curry
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 Pea 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. 

dry black eyed peas in a white bowl

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 than the beans that have not been soaked. Depending on how old the beans are, cooking time may vary. 

Black Eyed Peas Curry Ingredients

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.

step to soak black eyed pea in water in a bowl collage

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).

step to saute onion ginger garlic paste collage

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

step to add pureed tomato collage

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

Then add water and give a stir.

step to add soaked black eyed peas and dry spices collage

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.

step to add garam masala to cooked black eyed peas curry and garnish with cilantro collage

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

indian lobia masala in instant pot insert garnished with cilantro

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 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

Is Black Eyed Peas Curry Vegan & Gluten-Free?

Yes. It's vegan and gluten-free.

Can I freeze Black-Eyed Pea Curry?

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 in freezer-safe containers, you can freeze up to 3 months. Then, defrost overnight and reheat before serving.

Can I use canned Black Eyed Peas for this Curry?

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.

How to make Black Eyed Peas recipe in Instant Pot using the "No-Soak" Method?

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

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  • Zucchini Besan Sabzi
  • Rajma Masala
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  • 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.

Tried this recipe?Don’t forget to give a ★ rating below
instant pot black eyed peas curry served in a white bowl with indian flatbread on the side

Black Eyed Peas Curry Recipe (Indian Lobia Masala)

Bhavana Patil
Black Eyed Peas Curry or Lobia Masala Curry is a popular Punjabi curry which is heathy and delicious made using onion-tomato base and few spices.
4.82 from 11 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 129.9
Course: Main Course
Cuisine: Indian, Punjabi
Diet: Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes

Equipment

  • Instant Pot/Pressure Cooker
  • Stovetop Pressure Cooker

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).
    step to saute onion ginger garlic paste collage
  • Next, add the tomato puree or finely chopped tomatoes and cook the mixture for 2-3 minutes.
    step to add pureed tomato collage
  • Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and mix well.
  • Then add water and give a stir.
    step to add soaked black eyed peas and dry spices collage
  • 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.
    indian lobia masala in instant pot insert garnished with cilantro

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

YouTube video

Notes

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

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.
 
Is Black Eyed Peas Curry Vegan & Gluten-Free?
Yes. It's vegan and gluten-free.
Can I freeze Black-Eyed Pea Curry?
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.
Can I use canned Black Eyed Peas for this Curry?
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.
How to make Black Eyed Peas recipe in Instant Pot using "No-Soak" Method?
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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1gCalories: 129.9kcalCarbohydrates: 21.2gProtein: 4gFat: 4.3gSodium: 220.3mgPotassium: 220.2mgFiber: 5.1gSugar: 2.5gVitamin A: 1240IUVitamin C: 17.1mgCalcium: 122mgIron: 1.5mg
Keyword black eyed peas curry, black eyed peas recipe indian, black-eyed peas recipe, lobia masala, lobia masala curry
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Reader Interactions

Comments

  1. LP says

    February 09, 2020 at 3:31 pm

    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!

    Reply
    • bhavana says

      February 10, 2020 at 11:29 am

      Let me know how it turned out.I have updated the post about adding green chillies,thanks for spotting.

      Reply
  2. Ramya says

    June 20, 2020 at 11:58 am

    5 stars
    This recipe was Delicious. Loved it.

    Reply
    • bhavana says

      June 21, 2020 at 6:28 pm

      Thanks Ramya

      Reply
  3. Anonymous says

    December 24, 2020 at 5:01 pm

    5 stars
    It was very delicious ,thanks for sharing the recipe.

    Reply
    • bhavana says

      December 24, 2020 at 9:17 pm

      Thank you

      Reply
  4. Lito~ says

    January 27, 2021 at 7:21 pm

    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!

    Reply
    • Bhavana Patil says

      January 29, 2021 at 3:00 pm

      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 😊

      Reply
  5. Naomi says

    April 05, 2022 at 9:41 pm

    4 stars
    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

    Reply
    • Bhavana Patil says

      April 18, 2022 at 10:08 am

      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.

      Reply

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