Lobia Dal (Black-Eyed Peas Curry) - Instant Pot Recipe

Lobia dal (also spelled lobia daal or lobiya dal) is a North Indian curry made with lobia, the Hindi name for black-eyed peas. Also called lobia masala, it features tender black-eyed peas simmered in a spiced onion-tomato gravy with ginger, garlic and garam masala. This version cooks in the Instant Pot in about 15 minutes of pressure time, with stovetop pressure cooker, canned bean and no-soak options in the notes. It's vegan, gluten-free and perfect over rice or with roti.

Lobia cooks faster than rajma or chole, so it works for weeknights. The only planning is soaking the beans for 4 hours or overnight.

Lobia, or black-eyed peas, is a legume, commonly grown around the world. In India, it is also referred to as Chauri, Chawli, or Rangi. Growing up in India, I remember we used to have lobia masala almost once a month. Rajma Masala, Chole, Kala Chana, and Lobia Masala used to be on rotation in our family.

We all enjoyed this simple, yet nutritious preparation of curry, rich in protein and fiber. I remember, sometimes my mom used to also add some greens to make it more healthy and delicious. I love lobia masala with steamed white rice and some roti on the side.

Preparing for lobia masala is very easy, the only preparation involved in this recipe is the soaking time. I prefer soaking beans overnight or for a minimum of 4 hours. I believe soaking the beans not only reduces the cooking time but also enhances the flavors.

There are a couple of ways you can make this Black-eyed peas curry (Lobia Masala) can be boiled first and then slow-cooked in onion, tomato gravy or you can make it in a one-pot, which is what I am going to do today.

In India, a pressure cooker is used to cook the beans. I remember my mom always used a pressure cooker to cook beans. It is so easy and convenient to cook beans in a pressure cooker. You can use a stovetop pressure cooker or electric pressure cooker (Instant Pot).

Jump to:

• What Is Lobia? (Lobia in English)
• Why you'll love this lobia dal
• Lobia Beans: Dried, Canned and Where to Buy
• Are Black-Eyed Peas Healthy?
• Ingredients for Lobia Masala
• How to Make Lobia Dal (Lobia Masala) in the Instant Pot - Easy Recipe
• Lobia Masala in a Stovetop Pressure Cooker
• Canned or Unsoaked Black-Eyed Peas
• Tips for the Best Lobia Masala
• Do You Need to Soak Black-Eyed Peas?
• What to Serve with Lobia Masala
• Variations
• Storage and Freezing
• Frequently Asked Questions
• More Bean and Dal Recipes
• Lobia Dal (Lobia Masala) - Black-Eyed Peas Curry

What Is Lobia? (Lobia in English)

Lobia is the Hindi name for black-eyed peas, small cream-colored beans with a black spot. Despite the name, they are cowpeas, part of the bean family. You'll also hear them called lobhia, chawli, or rongi in different parts of India.

Lobia masala is especially popular in Punjab and across North India. Growing up, my family made it about once a month, alongside Rajma Masala, Chole and Kala Chana. The method is similar to rajma masala, but lobia cooks much faster.

In the American South, black-eyed peas are also eaten on New Year's Day for good luck, so this curry is a nice way to use them in a different way.

You may also see this dish searched as "lobia dal." Technically dal means split pulses, but many homes call any thick bean or lentil curry dal. This is the same dish.

Why you'll love this lobia dal

• One pot, no boiling beans separately
• Ready in about 40 minutes after soaking
• Vegan, gluten-free, rich in fiber and plant protein
• Works with dried, canned or unsoaked beans
• Freezes well for meal prep

Lobia Beans: Dried, Canned and Where to Buy

Lobia beans are small, cream-colored beans with a black spot, an earthy, slightly sweet flavor and a soft texture when cooked. In the US, look for dried black-eyed peas in the bean aisle or at Indian grocery stores (often labeled lobia or lobhia), or buy them canned. Dried beans are more budget-friendly and give the best texture. Canned beans are the fastest option.

Are Black-Eyed Peas Healthy?

Yes. Black-eyed peas are a good source of fiber and plant protein, and they are naturally low in fat. One serving of this curry has about 11 g protein and 6 g fiber, with roughly 233 calories. The fiber and complex carbs keep you full, which makes it a satisfying vegetarian main.

Ingredients for Lobia Masala

• Black-eyed peas (lobia): dried, soaked 4 hours or overnight
• Onion, tomato, ginger, garlic, green chili: the base of the gravy
• Cumin seeds, bay leaf, asafoetida (hing): for the tempering
• Coriander powder, red chili powder, turmeric, amchur (dried mango powder): amchur adds a gentle tang
• Garam masala: added at the end so the aroma stays fresh. Use my homemade garam masala if you have it.
• Lemon juice and cilantro: to finish

Full quantities are in the recipe card below.

How to Make Lobia Dal (Lobia Masala) in the Instant Pot - Easy Recipe

1. Soak the beans. Cover the black-eyed peas with plenty of water and soak 4 hours or overnight. Drain and rinse.
2. Make the tempering. Set the Instant Pot to Sauté (high). Add oil, cumin seeds, bay leaf and a pinch of hing. Let the cumin sizzle for 30 seconds.
3. Cook the onions. Add chopped onion and sauté 3-5 minutes until translucent.
4. Add aromatics. Stir in garlic for 30 seconds, then ginger and green chili.
5. Cook the masala. Add tomatoes, coriander powder, red chili powder, turmeric and amchur. Cook 3-5 minutes until the tomatoes break down. Scrape the bottom of the pot so nothing sticks.
6. Add the beans. Stir in the drained black-eyed peas, 2 cups water and salt. Press Cancel and close the lid with the vent on Sealing.
7. Pressure cook. Cook on Manual/Pressure Cook (high) for 15 minutes. Let the pressure release naturally for 10 minutes, then release the rest manually.
8. Check the beans. They should be soft but not mushy. If they're still firm, pressure cook 3-5 more minutes.
9. Finish. Press Sauté (more) and stir in garam masala and lemon juice. Simmer 2-3 minutes to thicken. Garnish with cilantro.

The curry thickens as it cools, so don't over-reduce it.

Enjoy a delicious and wholesome meal in no time with this quick pressure cooker lobia recipe! I love to serve Gobi Aloo (Cauliflower Curry) as a side dish, Raita, or homemade yogurt and some homemade roti (Indian flatbread).

Lobia Masala in a Stovetop Pressure Cooker

This is how most Indian homes make it. Follow the same steps 2-6 in the pressure cooker pot over medium heat. Close the lid and cook on medium-high until pressure builds (2-3 whistles), then lower the heat and cook for about 15 minutes. Let the pressure release naturally, then open, add garam masala and lemon juice, and simmer a few minutes.

Canned or Unsoaked Black-Eyed Peas

• Canned: Drain and rinse two 15-oz cans. Use 1 cup water and pressure cook for 5 minutes, followed by natural release.
• Forgot to soak: Soak in hot water for 45-60 minutes, covered, then drain and rinse. They may need a few extra minutes of cooking.
• Dry, no soaking at all: Rinse well, use 3 cups water and pressure cook for 30 minutes, followed by natural release.

Tips for the Best Lobia Masala

• Build a flavorful base. Beans absorb the flavor of the sauce, so cook the onions and tomatoes well before adding the peas.
• Fresh or canned tomatoes both work. Canned tomatoes give a brighter red color.
• Onion paste is fine. Cook it down first until it loses its raw smell.
• Adjust timing for old beans. Aged beans take longer. Use the time as a guide and add a few minutes if needed.
• Thicken naturally. Mash a few peas against the side of the pot with a ladle.
• Shortcut: Use ¾ cup of my bhuna masala in place of the onion, tomato, ginger and garlic, then add the beans, salt and water.

Do You Need to Soak Black-Eyed Peas?

Soaking is optional, but I recommend it. It shortens cooking time, helps the beans cook evenly, and makes them easier to digest. Soaking also cleans the beans, since they can't be washed before packaging. Always discard the soaking water and rinse before cooking.

What to Serve with Lobia Masala

• Steamed basmati rice, homemade roti, paratha or naan
• Onion tomato raita or plain homemade yogurt
• Sides: Aloo Gobi Matar, Jeera Aloo or Bhindi Fry

Variations

• Lobia with greens: My mom often added spinach or other greens. Stir in a few handfuls after pressure cooking and let them wilt.
• Black-eyed pea soup: Add extra water and a few chopped vegetables for a soupier version.
• Spicier: Add another green chili or a pinch of cayenne.

Storage and Freezing

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave, adding a splash of water.

Frequently Asked Questions

More Bean and Dal Recipes

• Langar Wali Dal
• Green Moong Dal
• Dal Makhani
• Mixed Sprouts Curry