Fresh, bright, and straightforward to put together, Black Eyed Peas Salad (Lobia Chaat) is a vegetarian Indian salad, snack made with black eyed peas, water, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Salad, Snack
  • Cuisine: Indian

Ingredients

For Cooking Black Eyed Peas

  • 1 cup black eyed peas (dried)
  • 3 cups water
  • 1/2 teaspoon salt

Salad Ingredients

  • 1/2 cup onion (finely chopped)
  • 1/2 cup tomatoes (finely chopped)
  • 1/2 cup cucumber (diced)
  • 1 green chili (finely chopped)
  • 2 tablespoons coriander leaves (finely chopped)
  • 2 tablespoons mint leaves (finely chopped)
  • 1/4 cup roasted peanuts

Dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • salt, pepper (to taste)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala

Method

Cook Black Eyed Peas

  1. In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed black eyed peas, and salt with 3 cups of water for 3-4 whistles on medium-low heat. Let the pressure release naturally.
  2. Instant Pot Pressure Cooker: I generally cook the black eyed peas in an Instant Pot as it is very easy, and cooks perfectly every time. Pressure cook rinsed lobia, and salt with 3 cups water on High Pressure for 8 minutes on Manual mode and let the pressure release naturally. Note: 1 cup of dried black eyed peas yields 2.5 - 3 cups of boiled black eyed peas.

Prepare The Dressing

  1. In a small bowl, add all the dressing ingredients like olive oil, lemon juice, salt, black pepper, roasted cumin powder, and chaat masala. Whisk to combine.

Assembling the Salad

  1. In a large mixing bowl, add all the salad ingredients, like boiled black eyed peas, veggies like onion, tomato, cucumber, green chilies, herbs, roasted peanuts and dressing.
  2. Toss gently to combine.
  3. Serve Immediately.

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.