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black eyed pea curry
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4.17 from 6 votes

Black Eyed Peas Curry | Lobia Masala Curry

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.This is a vegan ,protein-richgluten-free and freezer-friendly! recipe made in pressure cooker.
Course dinner, entree, maincourse
Cuisine Indian, punjabi
Keyword black eyed peas curry, black eyed peas recipe indian, black-eyed peas recipe, Indian Vegetarian Curry Recipes, lobia masala, lobia masala curry, pressure cooker recipe, Pressure Cooking, Vegetarian One-Pot Meals
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 129.9kcal
Author bhavana

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 ,finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chillies ,chopped
  • 2 medium tomatoes
  • 2 cups water for cooking
  • 1 tablespoon lemon juice
  • 2 tablespoon coriander leaves or cilantro ,for garnish

Spices

Instructions

INSTANT POT 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.
  • Grind/Blend 2 tomatoes to make a puree.
  • Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add cumin(jeera) seeds, let them splutter.
  • Add onions, green chillies ,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 chilli powder, turmeric powder ,coriander powder ,salt and mix well.
  • Then add water and give a stir.
  • Close the lid on the pot, and turn the pressure valve to SEALING position.Press CANCEL button on Instant Pot.
  • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 12 minutes for firmer beans & 14 minutes for softer beans.
  • Do a NATURAL PRESSURE RELEASE(NPR) for atleast 10 minutes(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  • Remove 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 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.
  • Grind/Blend 2 tomatoes to make a puree.
  • Take a kadai/pan. Add oil in to the pan.Once hot add jeera seeds , let them splutter.
  • Once 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 chilli 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 lid and 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.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
  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.You can also mash few peas using back of the ladle to make the gravy thick and creamy.
  2. You can add spinach ,kale or collard greens to make this dish more hearty.
  3. 3.If you don’t have fresh tomato on hand, you can use canned crushed tomatoes too.

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 hot water and Press MANUAL/PRESSURE COOK (High Pressure) and set timer to 20+ minutes.

IS BLACK EYED PEAS CURRY VEGAN & GLUTEN FREE?

Yes. This curry is vegan and gluten free.

CAN I FREEZE BLACK EYED PEA CURRY?

Yes ,you sure can! You can either refrigerate or freeze this curry.In the refrigerator, curry will good up to 2-3 days.If you freeze it in to freezer safe containers ,you can easily freeze upto 3 months.Just 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 the water and rinse them.You should reduce the water for cooking ie 1:1 canned black-eyed peas to water ratio .It will take 5 minutes followed by Natural Pressure Release.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1g | Calories: 129.9kcal | Carbohydrates: 21.2g | Protein: 4g | Fat: 4.3g | Sodium: 220.3mg | Potassium: 220.2mg | Fiber: 5.1g | Sugar: 2.5g | Vitamin A: 1240IU | Vitamin C: 17.1mg | Calcium: 122mg | Iron: 1.5mg