Add the soaked and drained black-eyed beans to the pressure cooker along with 1 teaspoon salt & 3-4 cups of water.
Close the lid with weight on top and pressure cook on medium heat for 4-5 whistles. Allow the steam to settle and once the pin drops open it.
Check if the beans are cooked. You should be able to easily press them between your fingers. If not, cook them for additional 1-2 whistles. Make sure do not overcook else they will turn mushy.
Drain the cooked beans, keep the drained water & use it to adjust the gravy consistency.
To make the gravy, In a heavy bottom pot, heat oil and add the cumin seeds, and asafoetida (hing).
After the seeds splutter, stir in the onions and saute until golden brown.
Stir in the ginger, garlic, and green chilies and cook until the raw garlic smell goes away. Deglaze the pot by adding 1-2 tablespoon of water (if needed).
Add in the tomato puree and cook until it thickens or reduces. If using diced tomatoes, cook them covered for 2-3 mins or until nice and soft.
Stir in the spices - turmeric, red chilli powder, coriander powder, garam masala and salt
Add the cooked beans along with the water it was cooked in (as per the consistency you like). Increase the heat to medium-high and bring this mixture to a boil and then simmer on low for 5-10mins so beans soak all the flavors.
If you prefer a creamy consistency, mash a few of the beans with the back of a spoon, while simmering.
Finally, add the lemon juice along with cilantro
Delicious and nutritious Lobia (black-eyed beans curry is ready. Serve hot with rice or roti.