Black Eyed Peas Curry or Lobia Masala is a popular dish in North India, that is so easy and quick to make in the pressure cooker. It is made in an onion-tomato gravy, along with lots of ginger, garlic and aromatic spices. It is perfect to enjoy with some steaming basmati rice and parathas. This is a vegan and gluten free recipe.
Being a North Indian, I grew up eating Punjabi Black-Eyed Peas Curry, also referred to as Rongi, Chawli or Lobia Masala in different parts of India. Interestingly they are also referred to as cowpeas, and are from the beans family, not peas.
It was very interesting to find that eating Black eyed peas on New Years day is a tradition in Southern United States. They say it brings good luck. We love black eyed peas any time, so I have started to make them on New Years too 🙂
Black eyed peas cook much faster than other beans, which means you can get this meal ready pretty quickly. I have changed this recipe to make it in an Instant Pot, but you could very well use a normal pressure cooker. The preparation for this curry is very easy and you will love the result. It is a comforting and nutritional meal.
Jump to:
Are Black-Eyed Peas Healthy?
Half cup of cooked black eyed peas, has about 18 grams of carbs, 7 grams of protein, 6 grams of fiber and less than 1 gram of fat. They also have a variety of vitamins and antioxidants.
Black-eyed peas are a complex carb which takes longer to digest, and keep you full for longer. The are a good source of folate, which makes them great to eat during pregnancy.
Black-eyed peas are very versatile, and can be eaten as a soup, curry, added to chili, or added to salad. So do incorporate them in your diet.
If you like black eyed peas, check out hearty and healthy Black Eyed Peas & Spinach Rice.
Curious about pulses used in Indian cooking? Check out my detailed guide about Indian Pulses.
Ingredients
This curry needs very basic ingredients, which I always keep in my pantry. The only preparation needed is soaking the black eyed peas. They cook much faster if they have soaked well for 4 or more hours. If you forget to soak, then try soaking for ½-1 hour in hot water and cook for longer, about 20 mins in the pressure cooker.
I use dry black eyed peas that I have soaked for 4 hours in this recipe. Using the instant pot to cook the black eyed peas is a great convenience and we can use dry black eyed peas, rather than canned. It is also cheaper to use dry peas. If you want to use canned black eyed peas, check recipe notes for more details.
Want more Vegan Recipes? Check out this collection of 65+ Vegan Indian Recipes.
How to Make?
- Heat oil with some cumin seeds and green chili. The chili is optional.
- Sauté the onions with ginger, garlic and then add the tomatoes and spices.
- Add black eyed peas and water, stir and cook on high pressure.
And the black eyed peas curry is ready. Garnish with cilantro.
I like to add some lemon juice at the end. It adds a great tang to the curry. Really...try adding some lemon juice to all the curries and lentils...it tastes wonderful.
Enjoy this curry over basmati rice or with paratha. You can also cook rice, pot-in-pot with this curry. When cooking this curry after soaking the peas overnight, cook with white rice pot-in-pot for 12 minutes at high pressure. See my spinach dal recipe for how to cook pot-in-pot rice with a dal or curry.
How to cook in Stovetop Pressure Cooker?
Follow the same process as in the video when cooking on a stovetop pressure cooker. Cook on high flame for 2 whistles and then change to medium-low flame and let it cook for another 12 minutes.
How to serve?
This black-eyed peas curry pairs perfectly with basmati rice. You can also pair with quinoa or cauliflower rice.
This curry can also be enjoyed as a soup with some added veggies.
Meeta's Tips
Double the quantity: You can also double this recipe with the same cooking time. The pressure cooker will just take longer to come to pressure. This lentil also freezes well, so it is great for meal prep.
Use my Onion Tomato Bhuna Masala: You can use ¾ cup of this masala and skip onion, tomato, ginger and garlic in this recipe. Do adjust the spices to your taste.
Make this a Black Eyed Pea Vegetable Soup
Want to make this a hearty soup. Add some veggies such as carrots and celery before pressure cooking. Then stir in some collard greens or spinach or kale once pressure cooking is completed. Enjoy with some delicious garlic bread on the side.
Common Questions
Yes, it is best to soak black-eyed peas before cooking. I prefer to soak them for at least 4 hours up to overnight. If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.
Leftover cooked black-eyed peas can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze for up to 4 months.
Transfer to the refrigerator to defrost, and then reheat in the microwave for 1-3 minutes depending on the quantity of curry.
Yes, you can use canned black eyed peas. Use two 15oz cans in this recipe. Drain the liquid in the can. Add the peas with 1 cup of water and pressure cook for just 1 minute.
You can also use frozen black eyed peas in this recipe. Follow the same steps and pressure cook for 4 minutes on high pressure.
Hope you enjoy this delicious lobia masala curry!
Want to find other easy Instant Pot Indian Recipes? Here are 29 Best Instant Pot Vegetarian Recipes for you to try!
Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop
Equipment
Ingredients
- 1 cup Black eyed peas (Lobia) soaked in water for 4 hours up to overnight
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper diced
- 1 cup Onion diced
- ½ tablespoon Ginger grated
- ½ tablespoon Garlic minced
- 1 cup Tomato diced
- 2 cups Water for cooking
- 1 teaspoon Lime juice
- Cilantro to granish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½-1 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Garam Masala adjust to taste
- 1 teaspoon Salt adjust to taste
Instructions
- Soak the black eyed peas in abundant water for 4 hours or overnight so they are all submerged. When you are ready to cook, drain the water.
Instant Pot Method
- Start the Pressure Cooker in sauté mode and heat it. Add oil and cumin seeds. Then add the diced green chili pepper.
- Once the cumin seeds start to splutter, add the onions, ginger and garlic. Let this cook for 3-4 mins.
- Add the tomatoes and spices to the instant pot and cook for another 3 mins.
- Add the drained black eyed peas and water to the instant pot. Stir well. Press Cancel and close the lid with vent in sealing position.
- Change the pressure cooker setting to Manual or Pressure Cook mode at high pressure for 12 minutes.
- After the instant pot beeps, let the pressure release naturally. Stir in the lime juice. Garnish with cilantro and serve with roti/rice.
Stovetop Pressure Cooker Method
- Follow the same steps as above. Cook on high flame for 2 whistles and then change to medium-low flame and let it cook for another 12 minutes. Then let the pressure release naturally.
Video
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
JK says
Meeta, thanks for the delicious and healthy recipe! Next time I'll double it (and maybe add more veg and greens, as you suggested) cause it was so tasty, quick, and easy. I used canned tomatoes and substituted ancho chile powder, since I read that Kashmiri red chili powder is mild and smoky. After pressure cooking I let it simmer a little while to thicken and further soften the BEP, then enjoyed over rice with lime juice (I love cilantro, but have none at the moment!). This was my first time cooking from your site, and I look forward to many more to come!
Meeta Arora says
Hello JK - So glad you enjoyed the curry. Looking froward to hear more about the recipes you try!
ss says
I love this recipe but find the tomato gravy very thin even after using up to a cup and a half of chopped tomatoes. Any ideas on how to thicken it?
Meeta Arora says
Hello - Thank you! The best way is to mash some of the black-eyed peas once the curry is cooked. This helps to make the curry thicker.
Amy S. says
I made this today with some modifications. Used canned BYP, doubled the garlic and ginger, added a tablespoon or so of tomato paste and used Ancho chili powder. I don’t have a IP or a PC so I made it all on the stovetop in a large skillet with a cover. Sautéed all the aromatics until soft and then added everything else. Threw in a bag is baby spinach for some added vitamins and called it done. I’m always looking for new curry ideas and this was spot on. Served with brown rice and naan. Everyone Loved it
Meeta Arora says
Hi Amy - So glad you enjoyed the curry. Thank you for sharing the changes you made!
Adriana Quintero says
Delicious, I made this today for prosperity in 2023. This recipe is so delicious and easy. Thanks so much for your recipes I cook your recipes quite often and can never go wrong 😑
Happy new year and the best to you and your family. 🙏
Meeta Arora says
Thank you, Adriana. So glad you are enjoying the recipes.