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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, Punjabi

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

  • 1/2 teaspoon turmeric (haldi powder)
  • 1 teaspoon red chilli (mirchi powder)
  • 1 teaspoon coriander (dhaniya powder)
  • 1 teaspoon garam masala powder
  • salt (to taste)

Method

Instant Pot Method:

  1. 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.
  2. Press SAUTE mode on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
  3. Add minced ginger and garlic, green chilies, and onions. Saute until onions turn light brown in color (approximately takes 5-6 minutes).
  4. Next, add the finely chopped tomatoes (or tomato puree) and cook the mixture for 2-3 minutes until they soften.
  5. Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and water. Mix everything well.
  6. 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.
  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. Lastly, remove the lid away from you, add garam masala powder, lime juice, and mix well. Garnish with cilantro.
  9. Black-eyed peas curry is ready. Serve hot with rice, chapati, roti & parathas.

Stovetop Pressure Cooker Method

  1. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.