Lobia Masala - Indian Black Eyed Peas Curry
Lobia Curry, a delightful Indian dish with Curried Black-Eyed Peas. Learn how to make this vegan and gluten free healthy curry and expert tips for a flavorful experience.
Servings: 4 people
Calories: 205kcal
Cost: $5
Equipment
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.
Nutrition
Serving: 1cup | Calories: 205kcal | Carbohydrates: 32g | Protein: 11g | Fat: 4g | Sodium: 96mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 5mg