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Home » Recipes » Curry

Instant Pot Black Eyed Peas Curry (Indian Lobia Masala)

Jan 31, 2023. by Bhavana Patil. 10 Comments | 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, 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!

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

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

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?
  • Storage Suggestions
  • Tips to make the Best Lobia Masala
  • Variations
  • Recipe FAQs
  • More Indian Curry Recipes
  • 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, and 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 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. 

Black Eyed Peas Curry 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.
Black Eyed Peas Curry Ingredients

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

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).

step to saute onions and ginger garlic collage

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.

step to saute tomatoes, peas and 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 and cilantro to the curry collage

Instant Pot black-eyed peas curry recipe (Indian Lobia Masala) is ready, serve 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 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 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.

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.

More Indian Curry Recipes

  • Lauki Chana Dal
  • Zucchini Besan Sabzi
  • Rajma Masala
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  • 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!

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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.
4.70 from 13 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
  

  • 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:

  • 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.
    step to soak black eyed pea in water in a bowl collage
  • 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).
    step to saute onions and ginger garlic collage
  • 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.
  • Remove the lid away from you, add garam masala powder, lime juice, and garnish with cilantro. Mix well.
    step to add garam masala and cilantro to the curry collage
  • 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 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.
 
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 "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
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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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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