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Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop
4.9 from 312 votes

Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop

Black Eyed Peas Curry, or Indian Lobia Masala, uses soaked black-eyed peas cooked in a spiced tomato and onion gravy with cumin, turmeric, chili powder, coriander, and garam masala. It can be made in an Instant Pot or stovetop pressure cooker. The result is a thick, subtly tangy curry with tender beans and aromatic spices, garnished with fresh cilantro and lime juice.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 205 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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
  1. Start the Pressure Cooker in sauté mode and heat it. Add oil and cumin seeds. Then add the diced green chili pepper.
  2. Once the cumin seeds start to splutter, add the onions, ginger and garlic. Let this cook for 3-4 mins. 
  3. Add the tomatoes and spices to the instant pot and cook for another 3 mins.
  4. 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. 
  5. Change the pressure cooker setting to Manual or Pressure Cook mode at high pressure for 12 minutes. 
  6. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 205

% 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.