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Lobia (black eyed peas) curry in a bowl on a wooden surface with rice and salad on the side

Lobia Masala | Black Eyed Peas Curry

Shweta Arora
Lobia masala is a North Indian style black-eyed peas curry made in a spiced onion tomato gravy. It pairs well with rice, chapati, and even paratha. Here is how to make this easy and delicious Punjabi Lobia Curry recipe using the Instant pot and pressure cooker (stovetop) method.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 141 kcal

Equipment

Ingredients
  

  • 1 cup black eyed beans Lobia, chawli
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • pinch asafoetida hing
  • 1 medium yellow onion finely chopped
  • 1-2 green chilies finely chopped, adjust to taste
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 medium tomatoes pureed or finely chopped or use ½ cup store bouoght tomato puree
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • ½ -1 teaspoon garam masala adjust to taste
  • 1 teaspoon salt adjust to taste
  • 1 tablespoon lemon juice
  • ¼ cup cilantro leaves finely chopped

Instructions
 

Soaking the beans

  • Wash the black-eyed beans a couple of times and then soak 3-4 hours.
  • After soaking they will swell and become slightly bigger in size. Soaking helps the beans cook faster and also makes them easier to digest.
  • Drain and wash with water one more time, drain and keep aside.

To make Instant pot black-eyed peas curry

  • Start the Instant Pot on saute mode and add the oil/ghee. Once the oil is hot, add the cumin seeds, and asafoetida.
  • 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 disappears.
  • Deglaze the pot by adding 1-2 tablespoon of water.
  • Add in the tomato puree along with the spice powders - turmeric, red chilli powder, coriander powder, garam masala, salt and mix well.
  • If using diced tomatoes, cook them first covered for 2-3 mins or until soft and then add the spices.
  • Add the soaked and drained beans to the pot and mix well.
  • Add 3 cups of water. Mix until well combined.
  • Close the Instant Pot lid with vent to sealing position and pressure cook on manual (pressure cook) or bean chili mode for 15 mins followed by a natural release.
  • Once the pin drops, open the Instant pot lid and Check if the beans are cooked. You should be able to easily press them between your thumbs and finger.
  • If you prefer a creamy consistency, mash a few of the beans with the back of a spoon. Simmer on saute mode for 5 mins, and finish off with some lemon juice and cilantro.
  • Delicious and nutritious Lobia (black-eyed beans curry is ready. Serve hot with rice or roti. 

To make black-eyed peas curry using Pressure Cooker

  • 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. 

Notes

  • Soak the beans as it makes them easier to digest as well as reduces the cooking time. 
  • To meal prep, cook just the beans ahead of time or over the weekend store-covered refrigerated for a couple of days. When ready to eat, just add them to the cooked onion tomato gravy and simmer.
  • For smoother gravy, chop the onions extremely fine (use a food processor if needed) and saute them until soft and brown. I don't prefer to puree onions but you can also puree if needed.
  • Add freshly grated ginger-garlic for more depth of flavor.
  • For a richer tomato flavor and color, use store-bought tomato puree since it's more concentrated. Alternately add a tablespoon of tomato paste to the fresh tomato puree.
  • Skip using ghee to keep it vegan and skip hing to make it gluten-free.
  • To make Pot in Pot rice using the Instant pot method, place a trivet and pot with 1:1 rice and water (salt for seasoning) before closing the lid and pressure cooking.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 634mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 2mg
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