Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
205 kcal
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Course
Main Course
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Cuisine
Indian
Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop
Description
The recipe starts by soaking the black-eyed peas for several hours or overnight. The cooking begins with cumin seeds fried in oil, followed by green chili, onions, ginger, and garlic sautéed until softened. Tomatoes and the specified spices are then added to build a flavorful base. The soaked peas and water are combined and pressure cooked until tender.
The spice blend provides a mildly spicy and earthy flavor profile, balanced by a splash of lime juice at the end to brighten the dish. The texture features tender but intact legumes enveloped in a thick tomato gravy. Cilantro adds a fresh herbal note on serving.
This curry pairs well with roti or rice, making it suitable as a main or side dish. Optional additions include vegetables for heartiness or cooking rice pot-in-pot with the curry for convenience.
The recipe can accommodate canned or frozen peas with adjusted cooking times. Chili variety and quantity are adjustable for desired heat level. Forgotten soaking can be partially mitigated by shorter soaking with extended cooking.
Ingredients
- 1 cup black-eyed pea soaked in water for 4 hours up to overnight, Lobia
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper diced
- 1 cup onion diced
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 1 cup tomato diced
- 2 cups water for cooking
- 1 teaspoon lime juice
- cilantro to granish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2-1 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.
Notes
- For canned black-eyed peas, drain and cook with 1 cup water, pressure cooking for 1 minute.
- Frozen peas can be used with a pressure cook time of 4 minutes on high.
- Adjust the type and amount of green chili to control the heat level.
- If soaking is forgotten, soak peas for 30–60 minutes in hot water and increase pressure cooking to about 20 minutes.
- Rice can be cooked simultaneously pot-in-pot in the pressure cooker for convenience, adjusting timing based on soaking.
- Add carrots and celery before pressure cooking for more vegetables, and stir in leafy greens like spinach after cooking.
- This recipe was optimized for a 6-quart Instant Pot DUO60 and includes method updates for ease and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 640mg | 27% |
| Potassium | 641mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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