Last Updated on 4 months by Neha Deshmukh

Black Eyed Peas Recipe – Authentic Lobia Curry In Instant Pot

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful Lobia Curry (Black Eyed Peas Curry). This isn’t just any curry; it’s a quick and easy version made in the Instant Pot, perfect for busy weeknights. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since. It’s a taste of home, packed with goodness, and ready in under 30 minutes!

Why You’ll Love This Recipe

This Lobia Curry is a winner for so many reasons. It’s incredibly flavorful, thanks to the blend of aromatic spices. It’s also super convenient – the Instant Pot does most of the work! Plus, black-eyed peas are packed with nutrients. It’s a satisfying, wholesome meal that’s perfect for a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious Lobia Curry:

• 1 cup black eyed peas (lobia)
• 2 teaspoons oil
• 1 bay leaf
• ½ teaspoon cumin seeds
• 1 cup onion tomato masala (frozen)
• 1.5-2 cups water
• ¼ teaspoon red chili powder
• ¼ teaspoon garam masala
• ½ teaspoon salt
• Cilantro, for garnish
• Lemon juice, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Black Eyed Peas (Lobia) – Nutritional Benefits & Selection

Black-eyed peas, or lobia as they’re known in many parts of India, are a fantastic source of protein and fiber. They’re also rich in iron and folate. You can find them dried or canned. I prefer using dried for the best flavor and texture, but canned work in a pinch! Just reduce the cooking time if using canned.

Onion Tomato Masala – Convenience & Regional Variations

This is a game-changer! Onion tomato masala is a pre-made base for many Indian curries. It saves so much time. You can find it frozen in most Indian grocery stores. Different regions have slightly different variations, so feel free to experiment. If you can’t find it, you can make your own by blending onions, tomatoes, ginger, and garlic.

Spices – The Heart of Indian Flavor (Red Chili Powder, Garam Masala, Cumin Seeds)

Spices are what truly make Indian food sing! Cumin seeds add a warm, earthy flavor. Red chili powder provides a gentle heat (adjust to your liking!). Garam masala is a blend of warming spices that adds depth and complexity. Don’t be shy with the spices – they’re what make this curry special.

Oil – Choosing the Right Oil for Authentic Taste

Traditionally, this curry is made with mustard oil, which gives it a distinct flavor. However, vegetable oil or canola oil work perfectly well if you don’t have mustard oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the peas (optional): If you have time, soak the black-eyed peas in water for 2-3 hours. This helps them cook faster and more evenly. It’s not essential, though!
2. Sauté the aromatics: Set your Instant Pot to sauté mode. Add the oil and bay leaf, then toss in the cumin seeds. Let them sizzle for about 10 seconds – you’ll smell that amazing aroma!
3. Build the base: Add the frozen onion tomato masala and sauté for 1-2 minutes, stirring occasionally. This helps to release its flavors.
4. Combine everything: Pour in the water, red chili powder, garam masala, salt, and the drained black-eyed peas. Give it a good stir to make sure everything is well combined.
5. Pressure cook: Close the lid and set the Instant Pot to pressure cook on high for 12 minutes.
6. Natural pressure release: Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. Garnish and serve: Open the pot, stir the curry, and garnish with fresh cilantro and a squeeze of lemon juice. Serve hot with rice or quinoa.

Expert Tips

Here are a few tips to help you make the perfect Lobia Curry:

Soaking vs. No-Soaking – Which is Best?

Soaking the black-eyed peas definitely speeds up the cooking process. If you’re short on time, you can skip it, but you might need to increase the cooking time by a few minutes.

Achieving the Perfect Consistency

If you prefer a thicker curry, you can mash a few of the black-eyed peas against the side of the pot after cooking.

Spice Level Adjustment

Don’t be afraid to adjust the amount of red chili powder to suit your taste. Start with ¼ teaspoon and add more if you like it spicier.

Variations

Let’s get creative!

Vegan Lobia Curry

This recipe is naturally vegan! Just double-check that your onion tomato masala doesn’t contain any animal products.

Gluten-Free Lobia Curry

This recipe is also naturally gluten-free.

Spice Level Variations (Mild, Medium, Hot)

• Mild: Use just a pinch of red chili powder.
• Medium: Stick to the ¼ teaspoon of red chili powder.
• Hot: Add ½ teaspoon or more of red chili powder, or a pinch of cayenne pepper.

Festival Adaptations (Lohri, Makar Sankranti)

Lobia is often made during festivals like Lohri and Makar Sankranti. Some families add a touch of jaggery (gur) for a slightly sweet and savory flavor.

Serving Suggestions

This Lobia Curry is fantastic with:

• Steamed rice (basmati is my favorite!)
• Quinoa
• Roti or naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftover Lobia Curry can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What are black-eyed peas and are they good for you?

Black-eyed peas are a type of legume, packed with protein, fiber, and essential nutrients. They’re great for your heart health and digestion!

Can I make this Lobia Curry without an Instant Pot?

Yes! You can make it in a regular pot. Sauté the aromatics and masala as directed, then add the peas, water, and spices. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the peas are tender.

How can I adjust the spice level of this curry?

Easily! Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is Onion Tomato Masala and where can I find it?

It’s a pre-made base for Indian curries, made from onions, tomatoes, ginger, and garlic. You can find it frozen in most Indian grocery stores.

Can I use dried cilantro instead of fresh?

Fresh cilantro is best, but if you’re in a pinch, you can use dried cilantro. Use about 1 tablespoon of dried cilantro for every ¼ cup of fresh cilantro.

How long does Lobia Curry stay fresh in the refrigerator?

Up to 3 days in an airtight container. It also freezes well for up to 2 months!