Instant Pot Black Eyed Peas Curry – Lobia Masala Curry | Lobia Recipe Instant Pot & Stove Top

Instant Pot Black Eyed Peas Curry – Lobia Masala Curry | Lobia Recipe Instant Pot & Stove Top – Lobia masala is a hearty north Indian Black Eyed Peas curry, in which the beans are cooked with a medley of spices in an onion tomato gravy. This is a vegan and gluten free recipe, which I will make in the Instant Pot.

Black eyed peas are also called “lobia” in northern India. So, this recipe is also known as “Lobia Masala.” This black eyed peas curry, or lobia masala, is so easy to make in an instant pot or stove top using a pressure cooker. This is the kind of meal you can make in no time when you are pressed for time. With practically no prep involved, this Indian Style Black Eyed Pea Curry is a breeze to make!

I usually make this simple Black Eyed Peas Curry – Lobia Masala when I’m bored of regular Dal or Sambar. This is like a very basic everyday Indian recipe with no fancy ingredients. This is very light on the stomach as well as filling. There is no addition of butter, cream, cashews etc. which is done for special dishes like Paneer Butter Masala or Dal Makhani.

WHY SHOULD WE SOAK THE BEANS?

This is a common question! I highly recommend soaking as that’s the right way. The idea behind soaking dried beans is mainly for the following reasons:

• The beans that have been soaked ahead of time (soaked for at least 3-4 hours) will cook faster compared to the beans that have not been soaked at all. Raw dried deans (the ones that are not soaked) will require higher cooking times. The cook time also varies depending on how old the beans are.
• They also help in quick digestion. Beans are a type of legume that contains complex indigestible sugars that can be hard on delicate tummies. This can cause digestive issues like bloating and flatulence for some. Therefore, soaking and sprouting the beans is an excellent way to reduce these side effects.
• Finally, soaking also enhances the taste and flavour of Black eyed peas curry.

How long to cook soaked black eyed peas in Instant pot?

If you plan ahead, you can soak Lobia (black eyed peas) overnight. If this case, reduce the pressure cook time to 10 minutes, followed by a natural pressure release for 10 minutes. For a quick soak, soaking the beans in hot water will work great too. If soaking overnight and the night temperatures are really hot at your place, then store the soaked beans in the refrigerator to avoid fermentation. Adjust the pressure cooking time based on this chart below: Rough estimate of what works for me!

• 1 hour soak time = 22 minutes
• 2 hours soak time = 18 minutes
• 4 hours soak time (like in this recipe) = 12 minutes
• Overnight or 8 hours soak time = 10 minutes
• No Soak = 35 minutes

After the desired soaking time, drain the beans and cook as directed in the recipe.

How to make Black Eyed Peas Curry in the Instant Pot?

• Soak the black eyed pea in 3 cups water for 4 hours. This step is optional, but recommended.
  Press ‘SAUTE’ mode on Instant Pot. Once it displays HOT, add the oil and then mustard and cumin seeds. Let the seeds sizzle for few seconds.
• Then add finely chopped onion and two slit green chillies. Sauté for a minute until onions turn translucent.
  
• Add ginger garlic paste & stir for few seconds.
  
• Then add in chopped tomatoes & sauté until they turn soft (2 minutes).
• Add in the spices – Turmeric powder, red chilli powder, coriander powder, cumin powder and some salt.
  
• Sauté for 2 minutes until the raw smell of the spices goes away.
• Drain, & add the soaked black eyed peas and stir for a minute.
• Add 2 cups water. Add 1 tsp sugar (optional) and adjust salt. Close the pot with its lid. Press CANCEL button on Instant Pot. turn the valve from VENTING to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes. Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
  
• Open the lid and stir the curry. Add in garam masala powder & coriander.
  
• Garnish with some ginger, cut into juliennes & serve.
• Enjoy this black eyed pea curry with rice, roti or quinoa.

FAQ ABOUT BLACK EYED PEAS CURRY (LOBIA MASALA)

HOW TO MAKE INSTANT POT BLACK EYED PEAS CURRY (PUNJABI LOBIA CURRY) ON STOVE TOP?

Follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low heat and cook for 12 minutes. Let pressure release naturally. Rest of the recipe is same as Instant pot.

CAN I MAKE LOBIA CURRY IN A SLOW COOKER?

Making this lobia masala in a slow cooker is a breeze. You will not need any soaking. Simply add all the ingredients to the insert of a slow cooker, set the timer and you are good to go.

HOW TO SERVE BLACK EYED PEAS CURRY?

Black eyed peas curry is typically served over steamed white rice with some yogurt on the side. It pairs well with Naan, roti or paratha, but my favourite is to have it with Jeera Rice(Cumin Rice).

CAN I DOUBLE/TRIPLE THIS RECIPE?

Of course, you can. Make a big batch of this Black Eyed Peas Curry (Punjabi Lobia Curry). Let it cool down and then store in the refrigerator or freeze.

CAN I FREEZE THIS BLACK EYED PEAS CURRY?

Yes, you can freeze Black Eyed Peas Curry (Punjabi Lobia Curry) for up to a month. To freeze, make sure you completely cool down the curry before storing. Pack it in batches in airtight containers and freeze. You can also refrigerate this curry for 3-4 days in your refrigerator.

PRO TIPS

SOAKING BLACK EYED PEAS – I prefer to soak beans for a minimum of 4 hours prior to cooking. Soaking the beans not only reduces the cooking time but it also helps in digestion and also enhances the taste and flavour of Black eyed peas curry.

FRESH OR CANNED TOMATOES – You can use both fresh or canned tomatoes, depending upon the availability. My preference is always to use fresh tomatoes. The sauce turns bright in colour with canned tomatoes.

GRAVY OR SAUCE – Chopped onions & tomatoes or in the form of paste, both work fine in this recipe. However, if using the onion paste, cook the paste until raw smell goes away. Beans absorb flavours from the sauce, so the taste of the Black eyed peas curry will depend on how flavourful the sauce is.

GRAVY CONSISTENCY – If you prefer a thicker curry, reduce the water to 1½ cups.

CANNED BLACK EYED PEAS – If using canned beans, follow the same recipe, reduce pressure cook to 5 minutes. Drain and rinse the beans. Add beans to the Instant Pot, along with 1 cup of water. Reduce the amount of water to half the quantity (1 cup), as these beans are already cooked. You need water only to make the sauce or gravy.Cook beans on Pressure Cook / Manual mode (high) for 5 minutes, followed by natural pressure release. This will allow beans to absorb all the flavours from the gravy and blend in well.

COOKING TIME – Cooking time varies with the quality & size of the beans. The water used for cooking can also affect the cooking time. Please use the given timing as a guideline, adjust the cooking time as needed.

Print Recipe

Instant Pot Black Eyed Peas Curry - Lobia Masala Instant Pot & Stove Top

Instant Pot Black Eyed Peas Curry - Lobia Masala - Lobia masala is a hearty north Indian Black Eyed Peas curry, in which the beans are cooked with a medley of spices in an onion tomato gravy. 

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Main Course / Side dish

Cuisine: Indian (North Indian)

Keyword: Black Eyed Peas Curry, Lobia Masala, Alsandalu Curry, Instant Pot Black Eyed Peas Curry,

Servings: 4

Author: Padma Veeranki

Ingredients

• 1 Cup Black Eyed Peas Lobia
• 1 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Onions finely chopped
• 2 Green Chillies Slit
• 2 Tomatoes Roughly Chopped
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• Salt to taste
• 2 Cups Water
• 1/2 tsp Garam Masala Powder
• 1 inch Ginger cut into juliennes for garnish
• Handful Coriander Finely Chopped

Instructions

PREP FOR BLACK EYED PEAS CURRY

• Soak the black eyed pea in 3 cups water for 4 hours. This step is optional, but recommended.

INSTRUCTIONS FOR INSTANT POT BLACK EYED PEAS CURRY

• Press ‘SAUTE’ mode on Instant Pot. Once it displays HOT, add the oil and then mustard and cumin seeds. Let the seeds sizzle for few seconds.
• Then add finely chopped onion and two slit green chillies. Sauté for a minute until onions turn translucent.
• Add ginger garlic paste & stir for few seconds.
• Then add in chopped tomatoes & sauté until they turn soft (2 minutes).
• Add in the spices - Turmeric powder, red chilli powder, coriander powder, cumin powder and some salt.
• Sauté for 2 minutes until the raw smell of the spices goes away.
• Drain, & add the soaked black eyed peas and stir for a minute.
• Add 2 cups water. Add 1 tsp sugar (optional) and adjust salt. Close the pot with its lid. Press CANCEL button on Instant Pot. Turn the valve from VENTING to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes.
• Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
• Open the lid and stir the curry. Add in garam masala powder & coriander.
• Garnish with some ginger, cut into juliennes & serve.
• Enjoy this black eyed pea curry with rice, roti or quinoa.

FOR STOVE TOP BLACK EYED PEAS CURRY

• Follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low heat and cook for 12 minutes. Let pressure release naturally. Rest of the recipe is same as Instant pot.

Recipe Video

Notes

• Soak beans for a minimum of 4 hours prior to cooking. Reduces cooking time, helps in digestion & enhances the taste of curry.
• If you do not have time to soak the beans, simply increase the pressure cook time to 20 mins and allow natural pressure release. 
• Adjust spice levels to suit your taste.
• You can use both fresh or canned tomatoes, depending upon the availability. 
• Chopped onions & tomatoes or in the form of paste, both work fine in this recipe. 
• If you prefer a thicker curry, reduce the water to 1½ cups.
• Add garam masala at the end after pressure cooking the beans.
• If using canned beans, follow the same recipe, reduce pressure cook to 5 minutes. 
• Cooking time can vary depending on the quality & size of the beans and also the water used for cooking.
• For a variation, you can also make the curry a little creamier & richer with coconut milk.

Do check out other North Indian Curries &  Vegetarian Side Dishes from blog!!

Few popular dishes from blog:

• Palak Paneer
• Dal Makhani
• Paneer Butter Masala
• Baingan Bartha
• Matar Paneer
• Beetroot Kofta Curry

Many more to come!!…..STAY TUNED!!

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Happy Cooking 

Cheers!!

Padma.