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Black eyed peas curry served in a black bucket
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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
Cook Time30 minutes
Total Time35 minutes
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.