Lobia Masala, also known as Indian Black-Eyed Peas Curry is a harmonious blend of taste, aroma, and earthy rich flavors, making it a beloved dish in Indian cuisine. Let's learn how to make this vegan and gluten free curry in a traditional pressure cooker as well as in Instant Pot.
Lobia is our family favorite comfort food. I often make a big batch and meal prep because we love this curry for office lunches as well as weeknight dinners. Similar to Rajma Masala, Kala Chana Curry and Chole-Chana Masala, this healthy bean curry is wholesome and protein rich.
Flavors of Lobia Recipe
Curried black eyed peas boast a vibrant mix of flavors that are both aromatic and tantalizing. The rich spices and herbs used in its preparation create a well-balanced taste profile. This popular North Indian Curry is
Earthy : The black-eyed peas lend a pleasant earthiness to the curry, making it a hearty and satisfying dish.
Spicy and Tangy: The use of aromatic spices like cumin, coriander, turmeric, and garam masala adds a spicy and tangy kick to the preparation.
Fragrant and Aromatic: The addition of onions, garlic, ginger, and fresh herbs like cilantro infuse the dish with a delightful fragrance, enhancing its overall appeal.
Ingredients
Lobia (Black-Eyed Peas): Lobia in English means black-eyed peas. These are small white beans with a distinctive black spot. They are packed with fiber, protein, and essential nutrients, making them a nutritious addition to the curry.
Spices: A blend of aromatic spices such as cumin, coriander, turmeric, black pepper, Kashmiri red chili powder and garam masala make this curry super flavorful. These spices not only add depth and complexity to the flavor but also offer various health benefits, including anti-inflammatory and digestive properties.
Onions: Onions are often sautéed as a base for Lobia masala. They add a sweet and savory flavor, as well as provide dietary fiber and antioxidants. I prefer to use sweet onions.
Garlic and Ginger: Both garlic and ginger are commonly used in Indian cuisine for their aromatic and medicinal properties. They add a pungent and slightly spicy flavor to the curry while offering immune-boosting and anti-inflammatory benefits.
Tomatoes: Tomatoes are a staple ingredient in Lobia Curry, providing a tangy and slightly sweet taste. They are rich in vitamins, antioxidants, and lycopene, known for their potential health benefits, including heart health and cancer prevention.
Herbs: Dried fenugreek leaves ( Kasuri Methi) and fresh cilantro (coriander leaves) are often added as a garnish. They impart a fresh and vibrant flavor to the dish, while also offering antioxidants and potential digestive benefits.
Cooking Oil: I prefer to use neutral oil like avocado oil to sauté the onions and spices, adding depth and richness to the curry. You can also use mustard oil or peanut oil.
How to Make
Preparation : Wash the black eyed peas with water and soak it in 4-5 cups of cold water for 2-3 hours, preferably, overnight. Discard the soaking water and drain well.
Cooking : Heat oil in a pressure cooker over medium-high heat. Add oil to the pot. When the oil is hot, add cumin seeds and bay leaf and fry for 3-4 seconds.
Now add onions. Sprinkle some salt and sauté until onions turn translucent (4-5 minutes). Add ginger-garlic paste and sauté further for 2 minutes.
Add tomatoes and cook for a 2 minutes. Now add turmeric powder, black pepper, Kashmiri red chili powder, coriander and cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
Now add the soaked black eyed peas. Mix well. Add 2 cups of water and give it a good stir. Close the lid of the cooker and cook for one whistle on high heat.
Now reduce the heat to low and cook further for 5 minutes. Turn off heat. Remove the cooker from heat and let the pressure release naturally.
Rub some kasuri methi on your palms and add in the curry. Add lime juice and mix well. Garnish with chopped cilantro and serve warm. Enjoy !
Serving Suggestions:
Punjabi Lobia Masala is my favorite comfort food. It can be enjoyed with a variety of accompaniments, enhancing the dining experience.
Steamed Rice: Serve the delicious curry with steamed basmati rice, Cilantro Lime Brown Rice or Jeera Rice for a classic and satisfying combination.
Naan or Roti: Pair the curry with freshly baked naan bread or whole wheat roti to enjoy a wholesome and filling meal.
Salad and Raita: Add a refreshing touch by serving a side salad and cooling raita (yogurt-based dip) alongside the curry. Carrot Ginger Pickle, Apple Chutney or Flaxseed Garlic Chutney also pairs well for Indian dinner.
Storage and Meal Prep:
- Refrigerator: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Lobia Curry can be frozen for longer storage. Portion it into freezer-safe containers or bags, ensuring to leave some headspace. It can be stored in the freezer for up to 3 months.
- Meal Prep: To save time, you can prepare a larger batch of Lobia and portion it into individual containers for easy meal prep. Simply reheat and enjoy throughout the week.
Expert Tips
- Soaking the dried black eyed peas overnight or for at least 6-8 hours helps in reducing the cooking time and ensures even cooking. Also, try to source black-eyes beans that are not very old. Old beans take a long time to cook.
- Take the time to sauté the onions until they turn golden brown. This process caramelizes the onions, adding depth and sweetness to the curry.
- Tomato Puree vs. Chopped Tomatoes: While you can use either tomato puree or finely chopped tomatoes, using puree creates a smoother and thicker curry, while chopped tomatoes lend a chunkier texture. Choose according to your preference.
- For better absorption of curcumin, I always add black pepper powder with turmeric.
Other Cooking Ideas
Here are some additional cooking ideas to experiment with Indian black eyed peas recipes
- Lobia Chaat: Turn the curry into a delightful chaat by adding chopped onions, tomatoes, Mint Cilantro Chutney , date tamarind chutney, and a squeeze of lime juice.
- Lobia Masala Rice: Transform the curry into a flavorful rice dish by mixing it with cooked basmati rice and garnishing with fresh herbs.
- Lobia Soup: Blend the cooked curry with vegetable broth to create a delicious and hearty Black Eyed Peas Soup.
How to Make Instant Pot Lobia
- Press SAUTE button of the instant pot and add oil to the pot. When the oil is hot, add cumin seeds and bay leaf and fry for 3-4 seconds. Now add onions. Sprinkle some salt and sauté until onions turn translucent (4-5 minutes). Add ginger-garlic paste and sauté further for 2 minutes.
- Add tomatoes and cook for a 2 minutes. Now add turmeric powder, black pepper, Kashmiri red chili powder, coriander and cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
- Now add the soaked black eyed peas. Mix well. Add 1 and ½ cups of water and give it a good stir. Close the lid of the pot and set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK. Set the timer to 10 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the instant pot.
- Rub some kasuri methi on your palms and add in the curry. Add lime juice and mix well. Garnish with chopped cilantro and serve warm. Enjoy !
More Curry Recipes
Lobia is the Hindi name for black-eyed peas. It is also called chavali , chowali, chawali, Karamani , perum payaru , lobia dal, rongi, white lobia, or rongi ki dal in different Indian languages.
Yes. Lobia is protein and fiber rich wholesome option for vegetarians. One cup of lobia has 160 Calories, 11 grams of Protein and 5 grams of Fiber.
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📖 Recipe
Lobia Masala - Indian Black Eyed Peas Curry
Equipment
- Instant Pot
Ingredients
- 1 cup dry lobia black-eyed peas
- 1 Tablespoon Cooking oil
- ½ teaspoon cumin seeds
- 1 Bay Leaf
- 1 cup chopped onions
- 2 teaspoons ginger-garlic paste
- 1 cup chopped tomatoes
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder adjust per spice tolerance
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ⅛ teaspoon black pepper powder
- salt or to taste
- 1 Tablespoon lemon juice
- 2 Tablespoons Kasuri Methi dried fenugreek leaves
- 2 Tablespoons chopped cilantro coriander
Instructions
Preparation
- Wash the black eyed peas with water and soak it in 4-5 cups of cold water for 2-3 hours, preferably, overnight. Discard the soaking water and drain well.
How to Make Lobia on Stove Top Pressure Cooker
- Heat oil in a pressure cooker over medium-high heat. Add oil to the pot. When the oil is hot, add cumin seeds and bay leaf and fry for 3-4 seconds.
- Now add onions. Sprinkle some salt and sauté until onions turn translucent (4-5 minutes). Add ginger-garlic paste and sauté further for 2 minutes. Add tomatoes and cook for a 2 minutes.
- Now add turmeric powder, black pepper, Kashmiri red chili powder, coriander and cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
- Add the soaked black eyed peas. Mix well. Add 2 cups of water and give it a good stir. Close the lid of the cooker and cook for one whistle on high heat. Now reduce the heat to low and cook further for 5 minutes. Turn off heat. Remove the cooker from heat and let the pressure release naturally.
- Rub some kasuri methi on your palms and add in the curry. Add lime juice and mix well. Garnish with chopped cilantro and serve warm. Enjoy !
How To Make Lobia in Instant Pot
- Press SAUTE button of the instant pot and add oil to the pot. When the oil is hot, add cumin seeds and bay leaf and fry for 3-4 seconds.
- Now add onions. Sprinkle some salt and sauté until onions turn translucent (4-5 minutes). Add ginger-garlic paste and sauté further for 2 minutes. Add tomatoes and cook for a 2 minutes.
- Add turmeric powder, black pepper, Kashmiri red chili powder, coriander and cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
- Now add the soaked black eyed peas. Mix well. Add 1 and ½ cups of water and give it a good stir. Close the lid of the pot and set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK. Set the timer to 10 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the instant pot.
- Rub some kasuri methi on your palms and add in the curry. Add lime juice and mix well. Garnish with chopped cilantro and serve warm. Enjoy !
Notes
- Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Lobia Curry can be frozen for longer storage. Portion it into freezer-safe containers or bags, ensuring to leave some headspace. It can be stored in the freezer for up to 3 months.
- Meal Prep: To save time, you can prepare a larger batch of Lobia Curry and portion it into individual containers for easy meal prep. Simply reheat and enjoy throughout the week.
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Betsy
The ingredient list calls for lemon juice; the directions say to add lime juice. I didn't know which to use so I did half and half. I made this completely on the stove top with no pressure cooker by cooking the black eyed peas and everything else separately, then combing after the peas were cooked. The flavour was really good! I did double the spices because I know how I am. I did not have Kashmiri chili powder, so I used ground sanaam pepper instead. I am looking forward to trying more of your recipes!
Prajakta Sukhatme
Either one works