Simple Indian style Black Eyed Pea Curry made in the Instant Pot! This vegan and gluten-free curry is a breeze to make with pre-made onion tomato masala!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: 30 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup black eyed peas (lobia) (dried, 200 grams, soaked for 2 to 3 hours, soaking is optional but I recommend it)
  • 2 teaspoons oil (10 ml, I used avocado oil)
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1 cup onion tomato masala (frozen)
  • 1.5-2 cups water (12-16 oz, depending on how thin you want the curry)
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon salt (or to taste)
  • cilantro (for garnish)
  • small lemon (juice of)

Method

  1. Soak the black eyed pea in 3 cups water for 2-3 hours. This step is optional, but recommended.
  2. Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the seeds sizzle for few seconds.
  3. Then add 1 cup of the frozen onion tomato masala. I used 4 cubes (I freeze in individual portions of 1/4 cup masala per cube in these OXO Ice Cube Trays).
  4. Add water, 1.5 to 2 cups, depending on how thick or thin you want your curry. I add 2 cups since it also thickens as it cools down.
  5. Add the red chili powder, garam masala and salt.
  6. Add the black eyed pea and stir.
  7. Close the pot with its lid. Press the pressure cook or manual button and cook on high pressure for 12 minutes. Let the pressure release naturally.
  8. Open the lid and stir the curry. Add in the cilantro. Squeeze in some fresh lemon juice.
  9. Enjoy this black eyed pea curry with rice or quinoa!

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.