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Black Eyed Peas Curry Recipe | Lobia Masala (Instant Pot + Vegan)
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5 from 2 votes

Instant Pot Black Eyed Peas Curry Recipe | Lobia Masala

Instant Pot Black Eyed Peas Curry or Lobia Masala is an Indian Vegetarian curry recipe made with black eyed peas in an onion-tomato gravy base. It is Vegan, Gluten Free, soy-free, plant based curry made with pantry staples. Serve with Rice or Indian Breads.
Course Main Course, Side Dish
Cuisine Indian, north indian
Keyword black eyed peas curry, instant pot black eyed peas curry, lobia masala
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 5 hours 30 minutes
Servings 4 people
Author Vidya Narayan

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

Ingredients & Substitutes 
  • 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). 
Storage / Re-heating - 
  1. The curry stays fresh for 2-3 days, under refrigeration.
  2. Re-heat in a microwave or stove top. The curry will have a thicker consistency, the next day. Adjust consistency by adding hot water.
  3. Freeze the curry up to a month or longer. Freeze in small portions to easily thaw and re-heat.
Pressure Cooker Instructions -
Follow the above process using a 3 litre pressure cooker. Sauté cumin, onion, tomato and spices. Add soaked beans, water and pressure cook on low for 4-5 whistles. Allow the pressure to release naturally before opening the cooker.