Instant Pot Black Eyed Peas Curry (Indian Lobia Masala)

Black Eyed Peas Curry or Lobia Masala Curry is a popular Punjabi curry which is heathy and delicious made using onion-tomato base and few spices.

Ingredients

• 1 cup black eyes peas (lobia) soaked in water for 4 or more hours (it will double up to 2 cups)
• 1 tablespoon oil
• 1 teaspoon jeera (cumin) seeds
• 1 medium onion finely chopped
• 1 tablespoon ginger-garlic paste (or minced)
• 2 green chilies chopped
• 2 medium tomatoes finely chopped
• 2 cups water for cooking
• 1 tablespoon lemon juice
• 2 tablespoon coriander leaves (cilantro) for garnish

Spices

• ½ teaspoon turmeric (haldi powder)
• 1 teaspoon red chilli (mirchi powder)
• 1 teaspoon coriander (dhaniya powder)
• 1 teaspoon garam masala powder
• salt to taste

Instructions 

Instant Pot Method:

1. Soak the black-eyed peas in abundant water for four or more hours, so they are all submerged. When you are ready to cook, drain the water.
2. Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
3. Add minced ginger-garlic, green chilies, and onions. Saute until onions turn light brown (approximately takes 5-6 minutes).
4. Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes.
5. Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well.
6. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 12 minutes for firmer beans & 14 minutes for softer beans.
7. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
8. Remove the lid away from you, add garam masala powder, lime juice, and garnish with cilantro. Mix well.
9. Black-eyed peas curry is ready, serve with hot with rice, pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker

1. Soak the black-eyed peas in abundant water for 4 or more hours so they are all submerged. When you are ready to cook, drain the water.
2. Blend 2 tomatoes to make a puree.
3. Take a pressure cooker. Add oil. Once hot add jeera seeds, let them splutter.
4. Once the oil is hot add onions, ginger-garlic paste, and saute until onions turn light brown (approximately 5-6 minutes).
5. Next, add tomato puree or finely chopped tomatoes and cook the mixture for another 2-3 minutes.
6. Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and mix well.
7. Then add water and give a stir.
8. Close the lid place a whistle and cook for 3-4 whistles on medium flame.
9. Switch off the flame and let the pressure from the cooker release naturally.
10. Open the lid and add garam masala powder, lime juice, and garnish with cilantro. Mix well.
11. Black-eyed peas curry recipe is ready, serve with hot with rice, poori’s, chapatis, roti & parathas