Instant pot black eyed peas or lobia masala is a rich and filling curry with no unhealthy ingredients to spoil the fun. These beans taste yum in this Indian-style curry and can be enjoyed with roti (Indian bread) or rice for a complete meal.
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Why this recipe works
In the Western tradition, black-eyed beans or peas are supposed to bring good luck if eaten in the new year. I bet you will be surprised to know that these robust and earthy beans (called 'lobia') are eaten all year round with a lot of gusto in north India. Needless to say, in the form of a curry:) Indians love a good curry (and so does the rest of the world, I suspect), and this lobia curry is as good as it gets. With lots of onions, ginger, garlic, tomatoes and spices and a simple enough method of cooking, there's no way you can go wrong with this dish.
I like it equally with roti (Indian bread) or rice, and you can have spoonfuls of it from a bowl (like soup) if that's what you like. I always make a large batch and I'm never sorry I did. You can't make it in small amounts, it's just that sort of recipe. Not because you can't can't but because you will immediately regret not making lots of it as soon as you taste it! Plus, it keeps well in the fridge for a few days so there's no reason to be stingy with those beans! And of course, the instant pot makes it all very simple.
So, what goes into this lobia recipe? Here are the ingredients.
Ingredients
Note: Exact amounts of ingredients are given in the recipe card below. Scroll down for the recipe card.
Instructions
The key to making this delicious black eyed peas recipe is to prep ahead. This will make the whole cooking process easy and smooth.
Prep Steps
- Soak the beans in enough water to cover them completely. Overnight is preferable, but if you're in a hurry 5-6 hours should be enough. Soaking makes the beans soft and easy to digest.
- Chop half the onions and make a paste of the other half.
- If you have store-bought ginger and garlic pastes, this will do. If not, make your own, it's fairly simple to make at home. Just peel equal quantities of ginger and garlic and blend with a little water to get a smooth puree. Add a teaspoon cooking oil and mix well. Use the required amount in the recipe and store the rest in a covered jar in your refrigerator. Ginger-garlic paste lasts in the fridge for a couple of weeks. It may turn dark in colour but it doesn't really spoil that easily.
- Chop the tomatoes.
- Keep the powdered spices ready.
Cooking
- Rinse the cooked beans and add them to the inner steel insert of your instant pot along with enough water to cover the beans. Add some salt too. Pressure cook for 20 minutes and once the timer beeps, let the pressure release naturally.
- Open the pot, switch to sauté and let the beans simmer for a bit (10 minutes). I do this because black eyed peas or beans do have a distinctive smell that's not entirely unpleasant, but I like to get rid of it. It's more of a personal peeve, so you don't have to do it.
- Anyway, once you're done cooking the beans in the open pot (optional), take out the beans, liquid and all, in a large bowl. The beans should be soft but not mushy.
- Rinse the steel insert lightly and turn to sauté (normal). Add cooking oil followed by the chopped onions and sauté until the onions are browned and reddish in colour. You need to be a little careful when the onions start changing colour as this is the time they can burn very easily. Ask me how I know!
- Add the onion, ginger and garlic pastes. Also tip in the powdered spices except the garam masala (coriander, turmeric and chilli). Cook this masala for a few minutes. Add a few splashes of water to keep the masala from sticking to the bottom.
Tip: If the masala starts to splatter at any stage, add a little water and cover the pot with a lid. I use this instant pot lid regularly for all my curries as it saves my kitchen space from getting splotches of masala all over. It fits the pot perfectly and I can still see at what stage the masala is without having to remove the lid. Of course, you can use any lid that fits if you don't have this one.
- When you see the oil leaving the sides of the pot, add the tomatoes and cook until the tomatoes break down, the masala looks shiny, and the oil starts to leave the sides of the pot again. As before, cover the lid to save your countertop from splatters.
- Now, add the cooked beans along with all the liquid in which they were cooked. Simmer, uncovered, for 10 minutes or so or until the liquid thicken somewhat. Add the garam masala, chopped green chillies and some fresh cilantro at this stage if you want to and switch off the cooker. The latter two are optional but if you add them, it gives your curry a nice touch of spice and colour.
- Your black eyed peas curry or lobia masala is ready. Serve with warm bread or steamed rice and a fresh salad on the side for a scrumptious meal!
Top tips
- Do soak the beans for a few hours or overnight for perfect texture and softness. If you forgot and still want to make this curry, increase the cooking time by 15 minutes at least.
- Roast the masala well at all the stages of cooking for this is the secret to a tasty curry that doesn't have any raw smell or taste. If the masala is not well roasted, the curry just won't cut it. So, how do you make sure the masala is well-roasted? It will turn dark and have a shiny appearance, the oil will separate from the masala and it will not have any raw smell.
More instant pot vegetarian curries
Want even more? Check out this collection of 30+ Indian vegetarian recipes made in the instant pot.
📖 Recipe
Instant Pot Black Eyed Peas (Lobia Masala)
Equipment
- 6-quart Instant Pot Duo
Ingredients
- 2 cups black-eyed peas soaked overnight in water
- ⅓ cup cooking oil
- 1 medium onion chopped
- 1 medium onion ground
- 1 medium tomato chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- ½ teaspoon garam masala powder
- salt to taste
- 2-3 green chillies optional
- 1 or 2 sprigs cilantro optional
Instructions
- Rinse the soaked black-eyed peas under running water in a colander and dump them in the steel insert of your instant pot. Add enough water to cover the beans completely.
- Secure the lid, press the pressure cooking button (high) and set the timer to 20 minutes. Make sure the steam release handle is on 'sealing.' When the timer beeps, allow the steam to escape naturally (15 minutes).
- Cook the beans in the open pot for 10 minutes (optional).
- Transfer the cooked beans along with all the liquid to a big bowl and keep aside.
- Rinse the steel insert lightly and switch to sauté (normal). Add the oil followed by the onions. Fry the onions until they are reddish-brown in colour.
- Add the ground masala (onion, ginger and garlic pastes) as well as the ground spices (coriander, turmeric and red chilli powder). If required, add a little water and cook, covered, until the oil leaves the side of the pot and the masala turns shiny. Do stir once or twice to see that the masala doesn't burn.
- Add the tomatoes and cook until the tomatoes soften and the masala once again becomes thick and shiny.
- Add the cooked black-eyed beans and simmer gently for 10 minutes. Add the garam masala powder, green chillies and cilantro. Serve hot with Indian bread or rice for a complete meal.
Notes
- Do soak the beans for a few hours or overnight for perfect texture and softness. If you forgot and still want to make this curry, increase the cooking time by 15 minutes at least.
- Roast the masala well at all the stages of cooking for this is the secret to a tasty curry that doesn't have any raw smell or taste. If the masala is not well roasted, the curry just won't have the same taste. Well-roasted masala will turn dark and have a shiny appearance, the oil will separate from the masala and it will not have any raw smell.
Thanks for coming! Let me know what you think: