Black-eyed peas curry or Lobia masala is a popular dish from North India. Black-eyed peas are simmered in an onion, tomato-based sauce, and some aromatic Indian spices. It is a highly nutritious, delicious, and excellent protein-rich diet for vegetarians. Enjoy this black-eyed peas curry over steamed white rice or some naan. This recipe is VEGAN, GLUTEN-FREE

 

 

LOBIA MASALA [ INDIAN BLACK-EYED PEAS CURRY]

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, and lobia masala use 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.

Lobia masala, also known as black-eyed peas curry, is a popular dish in the northern state of Punjab, India. Typically, lobia is soaked overnight, boiled, and simmered in onion, tomato-based sauce, along with some aromatic Indian spices, until all the flavors are incorporated well into the curry. The preparation of lobia masala is quite similar to Rajma masala (kidney beans curry). However, lobia cooks faster than rajma and hence makes it an ideal candidate for busy weeknights.

I am sharing my recipe for Lobia Masala. I love to cook lobia in Instant pot. You can use soaked or dry beans to make this curry. Please refer to the recipe card, at the end of the post for a complete ingredients list and detailed, step-by-step recipe.

Pic Shown: Lobia Masala [Indian Black-eyed peas curry]

 

 

INGREDIENTS FOR LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

1 cup dried black-eyed peas (Lobia), soaked overnight or a minimum of 4 hours

2 cups water for pressure cooking

1 medium onion, chopped

2 medium tomatoes, chopped

1 green chili, adjust to taste

1/2 inch ginger, chopped

2-3 cloves garlic, chopped

2 tablespoon oil

1 teaspoon cumin seeds (Jeera)

1 bay leaf (Tej Patta)

1/8 teaspoon asafoetida (Hing)

1 lemon Freshly squeezed lemon juice, adjust to taste

salt to taste

DRY SPICES

2 teaspoon coriander powder

1/2 teaspoon red chili powder, adjust to taste

1/2 teaspoon turmeric powder

1 teaspoon garam masala, adjust to taste

1/2 teaspoon dried mango powder (Amchur powder)

FOR GARNISH

A handful of fresh cilantro, chopped

1 lemon, cut into wedges

Pic Shown: Lobia Masala [Indian Black-eyed peas curry]

 

 

HOW TO MAKE LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

Preparing for Black-eyed peas curry 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. I love to cook beans in Instant Pot, it is so convenient.

Pic Shown: Lobia Masala [Indian Black-eyed peas curry]

 

 

PREP FOR LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

Soak the dried black-eyed peas overnight or a minimum of 4 hours.

Chop all the veggies – onion, tomatoes, ginger, garlic, keep it aside.

INSTANT POT LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

Drain the water from the soaked black-eyed peas, rinse and keep it aside.

Turn on Instant Pot to sauté mode (high), add oil, cumin seeds, bay leaf, and chopped onions. Sauté for 3-5 minutes, or until onions are translucent.

Add chopped garlic, and sauté for 30 seconds.

Add chopped tomato, ginger, and green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder. Sauté for 3-5 minutes, or until tomatoes are soft.

Note: Add garam masala after pressure cooking the beans.

Add beans, water, and salt to taste. Close the lid with a vent in the sealing position.

Turn on Instant Pot to Manual / Pressure Cook (high) for 15 minutes. Let pressure release naturally, around 10 minutes, and then release the remaining pressure manually.

Open the Instant pot, and check if the beans are soft and cooked. If required, add a few minutes of pressure cooking.

Turn on Sauté mode (more), add garam masala, lemon juice.

Note: Simmer for a few minutes or until desired thickness. The sauce thickens as it cools.

Garnish with some fresh coriander. Serve hot with steamed rice.

Pic Shown: Instant Pot Black Eyed Peas Curry (Lobia Masala)

 

 

STOVETOP LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

Follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low, and cook for 15 minutes. Let pressure release naturally. The rest of the recipe is the same as Instant pot.

Pic Shown: Lobia Masala [Indian Black-eyed peas curry]

 

 

TIPS FOR THE BEST LOBIA MASALA [INDIAN BLACK-EYED PEAS CURRY]

SOAKING BLACK-EYED PEAS

I prefer to soak beans overnight or a minimum of 4 hours before cooking. Soaking the beans not only reduces the cooking time but also enhances the taste and flavor of Black-eyed peas curry. If using dry beans instead of soaked, double the cooking time.

FOR THE SAUCE 

Onion paste or chopped onions, both work fine in this recipe. However, if using the onion paste, cook the paste down. Beans absorb flavors from the sauce, so depending upon how flavorful the sauce is, the Black-eyed peas curry will turn out.

FRESH OR CANNED TOMATOES

I use both fresh and canned tomatoes, depending upon the availability. With canned tomatoes, the sauce turns bright in color.

COOKING TIME

The quality of the beans and the water used for cooking also affects the cooking time. Please use timing as a guideline, and adjust the cooking time as needed.

CANNED BLACK-EYED PEAS

If using canned beans, follow the same recipe, and pressure cook for 5 minutes. This will allow beans to absorb all the flavors to blend in well.

FREQUENTLY ASKED QUESTIONS

DO I NEED TO SOAK THE BEANS

I think it’s a personal preference. I prefer to soak black-eyed peas overnight or a minimum of 4 hours before cooking. Soaking the beans not only reduces the cooking time but also enhances the taste and flavor of Black-eyed peas curry. I remember my mom always use to soak beans for good reasons before cooking.

Soaking beans before cooking helps to break down some of the complex sugars that can make beans hard for some people to digest. It also reduces cooking times.

Soaking the beans also cleans them more thoroughly (since beans cannot be washed before being sold or they can turn moldy). Soak beans in enough water overnight or for a few hours, discard the water the beans are soaked in, and rinse the beans thoroughly before cooking.

Cooking beans can be very tricky at times. Depending upon the quality of the beans, if it is aged (old), they might take longer to cook even though it is soaked overnight.

FORGOT TO SOAK BEANS, CAN I STILL MAKE BLACK EYED PEAS CURRY

Yes, you can. Soak the beans in hot water for 45-60 minutes, covered. After 60 minutes, discard the water beans are soaked in, rinse beans with fresh water and they are ready to be used in the recipe.

You may have to adjust the cooking time, since these may take a little longer to cook as compared to ones that have been soaked overnight.

CAN I USE CANNED BLACK-EYED PEAS

Yes, you can use canned beans for this Black-eyed peas curry. Follow the same recipe, drain and rinse the beans. Cook beans on Pressure Cook / Manual mode (high) for 5 minutes. This will allow all the flavors to incorporate well. Black-eyed peas are ready to be devoured.

Reduce the amount of water to half, as these beans are already cooked. You need water only to make the sauce or gravy.

HOW TO SERVE BLACK EYED PEAS CURRY

Black-eyed peas curry is typically served over steamed white rice (Chawal), some yogurt, and some onion salad.

I also like to serve Gobi Aloo (Cauliflower Curry) as a side dish and some homemade roti (Indian flatbread).

Pic Shown: Lobia Masala [Indian Black-eyed peas curry]

 

 

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