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black eyed peas curry

Lobia Dal (Lobia Masala) - Black-Eyed Peas Curry

Jyoti Behrani
Easy Instant Pot lobia masala: black-eyed peas simmered in a spiced onion-tomato gravy. Vegan, gluten-free and ready in about 40 minutes after soaking.
5 from 7 votes
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Prep Time 8 hours 10 minutes
Cook Time 25 minutes
Total Time 8 hours 35 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 233 kcal

Equipment

Ingredients
  

INGREDIENTS FOR BLACK EYED PEAS (LOBIA MASALA)

  • 1 cup dried black eyed peas (Lobia), soaked overnight or minimum 4 hours
  • 2 cups water for pressure cooking
  • 1 medium onion, chopped
  • 2 medium tomato, chopped
  • 1 green chili, adjust to taste
  • ½ inch ginger, chopped
  • 2-3 cloves garlic, chopped
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds (Jeera)
  • 1   bay leaf (Tej patta)
  • ⅛ teaspoon  asafoetida (Hing)
  • 1 lemon Freshly squeezed lemon juice, adjust to taste
  • salt to taste

DRY SPICES

FOR GARNISH

  • Handful of fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions
 

  • Drain and rinse the soaked black-eyed peas.
  • Set the Instant Pot to Sauté (high). Add oil, cumin seeds, bay leaf and hing. Cook 30 seconds until the cumin sizzles.
  • Add onion and sauté 3-5 minutes until translucent. Add garlic and cook 30 seconds.
  • Add ginger, green chili, tomatoes, coriander powder, red chili powder, turmeric and amchur. Cook 3-5 minutes until the tomatoes are soft. Scrape the bottom of the pot.
  • Add the drained beans, 2 cups water and salt. Stir. Press Cancel and close the lid with the vent on Sealing.
  • Pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes, then release the rest manually.
  • Check that the beans are soft. If not, pressure cook 3-5 more minutes.
  • Press Sauté (more). Stir in garam masala and lemon juice and simmer 2-3 minutes to thicken.
  • Garnish with cilantro and serve hot with rice or roti.

Notes

  • Stovetop pressure cooker: Follow steps 2-5 in the cooker over medium heat. Cook on medium-high until pressure builds (2-3 whistles), lower the heat and cook about 15 minutes. Release pressure naturally, then finish with garam masala and lemon.
  • Canned black-eyed peas: Drain and rinse two 15-oz cans. Use 1 cup water and pressure cook 5 minutes with natural release.
  • Forgot to soak: Soak in hot water for 45-60 minutes, then drain and rinse. Add a few extra minutes of cooking if needed.
  • Unsoaked dry beans: Use 3 cups water and pressure cook 30 minutes with natural release.
  • Shortcut: Use ¾ cup bhuna masala in place of the onion, tomato, ginger and garlic.
  • Thickness: The curry thickens as it cools. Simmer longer or mash a few beans for a thicker gravy.
  • Storage: Refrigerate up to 4 days or freeze up to 3 months.

Nutrition

Nutrition Facts
Lobia Dal (Lobia Masala) - Black-Eyed Peas Curry
Amount per Serving
Calories
233
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
59
mg
3
%
Potassium
 
621
mg
18
%
Carbohydrates
 
32
g
11
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
Vitamin A
 
360
IU
7
%
Vitamin C
 
9
mg
11
%
Calcium
 
75
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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