Instant Pot Black Eyed Peas Curry

Black-eyed peas are also called “lobia” in northern India. So, this recipe is also known as “Punjabi Lobia Masala” and is typically paired with Roti more commonly than rice. Usually, black-eyed peas are believed to be a lucky charm to start the new year, so I hope this recipe brings you good luck throughout the year. I agree to be sent email.

With the Instant Pot, this classic Indian recipe is so much easier than you think. The nutrition that Black-eyed peas bring to the table is unmatched by any other bean. Every cup of black-eyed beans provides the protein equivalent of two standard-size protein bars and the recommended daily fiber for a person. When preparing this recipe, be sure to serve it as the main course with plain rice or cumin rice.

About this Punjabi lobia masala

This is called Lobia Masala Curry in certain parts of India and is served with Roti or Naan. In Karnataka, where I grew up we prepare the ‘Mangalore style Curry’ locally referred to as “Gasi,” which tastes quite different from the Lobia Masala Curry. These two recipes are my top favorites for cooking Black Eyed Peas. I will share the recipe for “Gasi” on another day. For now, let us focus on preparing the Punjabi-style lobia masala. I have included directions for the stovetop method, the Instant Pot version, and the list of spices from the most important part of the recipe. Be sure not to skip or change the quantities of any of the spices noted herein.

Ingredients note

Instant Pot method

Soak the black-eyed peas for 30 minutes in warm water. This will help to fasten the cooking process. And the peas will be softer and easy to digest. This delicious dish utilizes widely available and budget-friendly dry beans, fresh chopped tomatoes for added texture, and a variety of spices. Coriander, cumin powder, garam masala, and turmeric powder coupled with red chili powder contribute their unique flavors, while grated ginger and garlic add a finishing touch that will tantalize any taste buds. Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil. As the oil heats up, add cumin seeds. When it starts to crackle, add minced garlic cloves, and chopped ginger. Now add chopped onion. Saute for 40 seconds and continue to stir. Add chopped tomatoes. Saute for 2 minutes. Add all the spices( coriander powder, cumin powder, turmeric, garam masala, and red chili powder) and again continue to stir well. (20 seconds) Add rinsed black-eyed peas, salt, and water. Stir well.

Stovetop method

Expert tips

Adding grated coconut paste is optional and can be skipped if you do not prefer to. As an alternative to coconut, you can add coconut milk. Lobia or black-eyed peas do not require to be soaked before pressure cooking. You can soak it for 1-2 hours to speed up the cooking process. But for this recipe, I soaked for just 30 min in warm water as I was preparing other vegetables. Using any kind of onion is ok for this recipe. I used yellow onions. And it tastes just as authentic as the red onion version. You can choose canned tomatoes instead of freshly chopped ones.Using fresh ground spices will enhance the taste, however, if you do not have ready access to whole spices, the store-bought version will work just fine. To grind the spices, I used a coffee bean grinder.

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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Close the lid on the pot, and 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. That is all there is to it! Serve it hot, paired with Roti or Naan. Heat a few tablespoons of oil in a pan on medium flame. Add the cumin seeds and let them crackle. Then, add the ginger-garlic paste and cook until the raw smell fades away. Add the finely chopped onions and saute until it turns light brown. Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes. Switch off the flame, sprinkle garam masala, and garnish with the cilantro leaves. Follow me on social media Facebook, Instagram, and Pinterest.