Black-eyed beans, known as lobia, are a fantastic choice when you seek to blend taste and health in a single dish. They can be used in a variety of recipes from salads to curries, soups to side dishes, and even rice-based dishes. In many Indian households, it is commonly enjoyed as dal (or lentil curry). It’s one of the tastiest dal. If you’re a fan of black-eyed peas, you might enjoy my healthy black-eyed pea salad.
About Black Eyed Peas Curry
Black-eyed peas curry is a popular Punjabi dish made with lobia, along with onions, tomatoes, and various Indian spices. It is best paired with steamed basmati rice and parathas. In other Indian states, they are also known as “Chawli” in Marathi, “Karamani” in Tamil, and “Lobia” or “Rongi” in Punjabi. Black-eyed peas are sometimes referred to as cowpeas. Despite the name “peas,” they belong to the beans family, not peas. Like my chickpea coconut curry and whole green moong curry, this rich and delicious lobia curry, forms an easy weeknight dinner, prepared in less than 30 minutes. Perfect for busy evenings with minimal meal prep required. In the Southern United States, there’s a tradition of eating black-eyed peas on New Year’s Day. It is believed to bring good luck and prosperity for the year ahead.
Ingredients
Black-Eyed Peas: I used dried black-eyed peas and soaked them overnight. If you’re short on time, you can soak in hot water for 4+ hours. You can find them easily at your nearest Indian grocery store. Ginger and Garlic: Use freshly minced or homemade ginger paste and garlic paste. Onion: Use any kind of red, white, yellow, or sweet onions. Tomatoes: I have used Roma tomatoes to make the base for this curry. Alternatively, you can opt to puree the tomatoes before adding them. Canned tomato sauce or crushed tomatoes also work very well. Herbs & Spices: For herbs, I used freshly chopped cilantro, while the spices consist of cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala. Lime juice: Fresh lime or lemon juice adds acidity to the curry. If you don’t have lime, use amchur powder (dry mango powder).
How to Make Black-Eyed Peas Curry (Indian Lobia Masala) in Instant Pot
Firstly, soak the black-eyed peas in plenty of water for at least four hours, ensuring they are fully submerged. When you are ready to cook, drain the water. Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter. Add minced ginger and garlic, green chilies, and onions. Saute until onions turn light brown in color (approximately takes 5-6 minutes). Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften. Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well. Close the lid, and turn the valve to “SEALING”. Choose the PRESSURE COOK/MANUAL (High Pressure) setting and adjust the cooking time to 12 minutes for firmer beans & 14 minutes for softer beans. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Lastly, remove the lid away from you, add garam masala powder, lime juice, and mix well. Garnish with cilantro. Black-eyed peas curry is ready. Serve hot with rice, chapati, roti & parathas.
How to Make Black-Eyed Peas Curry on a Stovetop Pressure Cooker?
Use soaked beans and follow the same steps as the Instant Pot recipe. Pressure cook for 3-4 whistles on medium-high heat. Let the pressure release naturally.
Storage Suggestions
Store: Leftover black-eyed pea curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months. Reheat: Reheat the curried black-eyed peas in a microwave or stovetop until warm, then serve. If it’s frozen, thaw it for a few hours first and then reheat it.
Variations
Canned Black Eyed Peas: “Pressure Cook/Manual” on High for 4-5 minutes in Instant Pot or 1 whistle if using a stovetop Indian pressure cooker for cooking lobia masala with canned or pre-cooked black-eyed peas. Adjust water appropriately (1:1 canned black-eyed peas to water ratio), as it takes less water to cook canned peas. Canned Tomatoes: Canned crushed, or diced tomatoes can also be used in place of fresh tomatoes. Use 1 cup of canned tomatoes to replace fresh tomatoes. Vegetables: You may add hearty vegetables like sweet potatoes, carrots, and butternut squash for added nutrition. Leafy Greens: To make this dish more healthy, you can also add greens like baby spinach, kale, or collard greens. Add Coconut Milk: You can add full-fat coconut milk at the end of cooking for a creamier texture and flavor.
More Indian Recipes with Lentils and Beans
If you love Lentils & Beans and cooking in Instant Pot, Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
Indian breads like rotis, parathas, garlic naan, or poori. You can also serve it with steamed basmati rice or jeera rice paired with boondi raita, Indian cucumber salad, and pickle on the side for a nutritious meal. This curry can also be enjoyed as a soup with added vegetables for a heartier meal.
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