Black Eyed Peas Curry Recipe (Indian Lobia Masala) - Instant Pot & Stovetop

4.87 from 15 votes

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.

Course Main Course

Cuisine Indian, Punjabi

Keyword black eyed peas curry, black eyed peas recipe indian, black-eyed peas recipe, lobia masala, lobia masala curry

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 129.9kcal

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

Firstly, soak the black-eyed peas in plenty of water for at least four hours, ensuring they are fully submerged. 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 and garlic, green chilies, and onions. Saute until onions turn light brown in color (approximately takes 5-6 minutes).
Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften.
Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well.
Close the lid, and turn the valve to "SEALING". Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust 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 mix well. Garnish with cilantro.
Black-eyed peas curry is ready. Serve hot with rice, chapati, roti & parathas.

Use soaked beans and follow the same steps as the Instant Pot recipe. Pressure cook for 3-4 whistles on medium-high heat. Let the pressure release naturally.

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

No-Soak Method: If you've forgotten to soak the beans, don't worry. Simply rinse them and try soaking them for at least 1 hour in hot water. Then, follow the recipe and pressure cook on HIGH for 20-22 minutes, followed by a 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: To achieve a thicker and creamier gravy, you can mash a few peas using the back of the ladle or a potato masher.
Using Bhuna Masala: In this recipe, you can substitute ¾ cup of Bhuna Masala (Onion Tomato Masala) for the onion, ginger, garlic, and tomato. Begin by heating the oil and adding the whole spices. Then, add the Bhuna Masala and sauté for approximately one minute. Next, add the ground spices and proceed with the rest of the recipe as instructed.

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 pre-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 in place of fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes.
Vegetables: You may add hearty vegetables like sweet potatoes, carrots, and butternut squash for added nutrition.
Leafy Greens: To make this dish more healthy, you can also add greens like baby spinach, kale, or collard greens.
Add Coconut Milk: You can add full-fat coconut milk at the end of cooking for a creamier texture and flavor.

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