Instant Pot Black Eyed Peas Curry or Lobia Masala is an Indian vegetarian curry with black-eyed peas, onion, tomato and spices. A one-pot Vegan, gluten-free, soy-free, plant-based weeknight curry recipe with pantry staples.
Black Eyed Peas, also known as Cow Peas, Karamani (Tamil) and Lobia (Hindi). Protein-packed legume or beans that's easily available and budget friendly.
We love Karamani Sundal made with cooked black eyed peas and coconut. A vegan snack cooked in South Indian style.
Compared to chickpeas or kidney beans, black eyed peas requires very little soak time. This curry is a staple at our home. It pairs well with rice and roti.
The curry is low-oil, healthy and quick-cooking. It takes about 30 mins from start to finish, in an Instant Pot. I have included pressure cooker instructions in the recipe card below.
Jump to:
Video Recipe
Why Black Eyed Peas are considered good luck?
In Southern United States, eating Black eyed peas on New Year's is considered good luck. It is believed to bring prosperity.
Also known as Hoppin John, it is a traditional soul food made with peas and meat. The origin of this custom dates back to the American Civil War. It is served with Cornbread. Source
Ingredients
Black Eyed Peas (Karamani / Cow Peas / Lobia) - Wash and soak 1 cup of Black eyed peas for atleast 3-4 hours. I use room temperature water for soaking.
If you have forgotten to soak or are in a hurry, soak them with hot water for atleast 2 hours and pressure cook (High) for 12 minutes in Instant Pot.
Onion - Tomato - Ginger Garlic Paste - The curry base is made with chopped onions, tomato puree (you can use canned) and ginger garlic paste.
Spices - Coriander Powder, Turmeric Powder, Kashmiri Red Chilli powder (or paprika) and Garam Masala Powder.
Instructions
(1) Soak the black eyed peas or lobia for 3-4 hours or overnight. Once soaked, drain the water used for soaking, rinse and keep aside.
(2) Switch on the Instant Pot. Press Saute Mode. Once it displays "Hot" Or "On". Add oil and cumin seeds.
(3) Once cumin roasts, add the finely chopped onions. Saute for a couple of minutes and then add the ginger garlic paste.
(4) Once the raw smell of the ginger garlic paste goes off, add the tomato puree. Mix well.
(5) Add spices - Coriander powder, turmeric, red chilli powder and Garam masala powder.
(6) Mix well and cook the tomatoes for a couple of minutes.
(7) Add the soaked and drained cow peas or black eyed peas along with salt to taste.
(8) Add 2 cups of water. Mix well. Cancel Saute Mode.
(9) CANCEL "SAUTE" MODE. Close the Instant Pot Lid, set the pressure release valve to "SEALING. Pressure Cook on High for 8 minutes.
(10) NPR for 10 minutes or manual release after it has cooked.
(11) Mix well, add finely chopped coriander leaves and serve with rice or Roti
Serving Suggestions
Serve Black Eyed Peas Curry or Lobia Masala with Rice or Indian Breads. Roti, Naan or Plain Paratha are great choices.
You can also serve it with Basmati Rice, Brown Rice, Jeera Rice or Quinoa.
Veg Sides - Bhindi Masala, Kale Potato Sabzi and Aloo Gobi would pair well with the rice and beans.
A side of your favorite Raita makes a perfect accompaniment to curries. Some of our favorites include Pineapple Raita , Beetroot Raita, Vegetable Raita and Okra Raita.
Storage / Freezing
The curry stays fresh for 2-3 days, under refrigeration.
Re-heat in a microwave or stove top. The curry will have a thicker consistency, the next day. Adjust consistency by adding hot water.
Freeze the curry up to a month or longer. Freeze in small portions to easily thaw and re-heat.
Other Indian Vegetarian Curry Recipes
Chana Saag (Chickpea Spinach Curry)
FAQ's
It is recommended to soak beans before cooking. It not only enables faster cooking but also aids in easy digestion.
I sometimes add peeled and cubed potatoes. You can experiment with different spices too.
Canned beans are pre-cooked. Would recommend to rinse and use them to avoid excess salt in the curry. Using canned beans won't require any pressure cooking.
Soak the beans in hot water for 2 hours. You can increase the pressure cook time to 12 minutes.
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipeor you could TAG US on any of our social media handles – INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Instant Pot Black Eyed Peas Curry Recipe | Lobia Masala
Equipment
- Instant Pot
Ingredients
1 cup is 250 ml, 1 tbsp 15 ml, 1 tsp 5ml
- 1 cup Black Eyed Peas (Lobia / Karamani)
- 2 Onions medium size finely chopped
- 3 Tomatoes medium size (pureed)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Olive Oil
- 1 tsp Cumin Seeds or Jeera
- ½ tsp Turmeric powder
- 1 tsp Red Chilli Powder Kashmiri Red Chilli Powder Or use Paprika
- 1 tsp Garam Masala Powder
- 2 tsp Coriander powder or Dhania powder
- 2 cups Water
- salt to taste
- coriander leaves for garnish
Instructions
- Soak the black eyed peas or lobia for atleast 3-4 hours or overnight. Once soaked, drain the water used for soaking, rinse and keep aside.
- Switch on the Instant Pot. Press Saute Mode. Once it displays "Hot" Or "On". Add oil and cumin seeds.
- Once cumin roasts, add the finely chopped onions. Saute for a couple of minutes and then add the ginger garlic paste.
- Once the raw smell of the ginger garlic paste goes off, add the tomato puree. Mix well.
- Add spices - Coriander powder, turmeric, red chilli powder and Garam masala powder.
- Mix well and cook the tomatoes for a couple of minutes.
- Add the soaked and drained cow peas or black eyed peas along with salt to taste.
- Add 2 cups of water. Mix well.
- CANCEL "SAUTE" MODE. Close the Instant Pot Lid, set the pressure release valve to "SEALING. Pressure Cook on High for 8 minutes
- NPR for 10 minutes or manual release after it has cooked.
- Mix well, garnish with finely chopped coriander leaves and serve with rice or Roti
Video
Notes
- Forgot to soak black eyed peas or lobia - Soak the beans in hot water for atleast an hour. Pressure cook for 12 mins on High in the Instant pot and allow natural pressure release.
- Adjust spices according to taste and preferences. Substitute red chili powder with paprika or cayenne (heat).
- The curry stays fresh for 2-3 days, under refrigeration.
- Re-heat in a microwave or stove top. The curry will have a thicker consistency, the next day. Adjust consistency by adding hot water.
- Freeze the curry up to a month or longer. Freeze in small portions to easily thaw and re-heat.
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan