Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop
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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: North Indian
Keyword: black eyed peas curry, black eyed peas recipe indian, lobia masala
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
Canned Black Eyed Peas: For canned black eyed peas, use two 15-oz cans in this recipe. Drain the liquid in the can, then add the peas with 1 cup of water and pressure cook for just 1 minute. Frozen Black Eyed Peas: You can also use frozen black eyed peas in this recipe. Follow the same steps and pressure cook for 4 minutes on high pressure. Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Forgot to soak: 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.Pot-in-pot rice: 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. If you are cooking without soaking, then cook brown rice pot-in-pot with this curry and pressure cook for 20 minutes. Make it heartier: 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. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker and has been updated to make it even better and easier.