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pressure cooker lobia masala

PRESSURE COOKER LOBIA (BLACK EYED PEAS) MASALA RECIPE

Pressure Cooker Lobia masala, a one-pot black Eyed Peas curry cooked in an onion-tomato gravy infused with aromatic spices, perfect to enjoy with flat breads or rice!
Course Indian, Main Course, vegetarian
Cuisine North Indian
Keyword black eyed peas, curry, Instant Pot, lobia, Pressure Cooker
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Vanitha

Ingredients

  • 1 cup lobia/black-eyed peas
  • FOR THE ONION PASTE:
  • 1 small onion cubed
  • 1 small tomato chopped
  • 2 cloves garlic peeled and chopped
  • ½ inch ginger chopped
  • 1 green chili slit

DRY SPICES:

  • 1 tsp jeera/cumin seeds
  • 1 bay leaf
  • 1 ½ tbsp coriander powder
  • 1 tsp jeera/cumin powder
  • 1 tsp Kashmiri red chili powder
  • ½ tsp haldi/turmeric powder
  • ¼ tsp hing/asafetida powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil

FOR GARNISH:

  • Freshly chopped coriander or cilantro leaves

Instructions

  1. Wash and drain 1 cup lobia/black eyed peas; set aside. If you have time to soak, do this overnight or if shorter on time, just give it a boil and let soak until cooking time (about 30 minutes). I have soaked for 30 minutes in hot water.

    You may cook directly after washing and draining; just add 5 more minutes to the pressure cooking time.

TO MAKE THE ONION PASTE:

  1. In a blender jar, make a fine paste of 1 small onios, 1 small tomatoe, 1 green chilie, 1/2 inch ginger and 2 large cloves garlic with a little water if needed.

MAKING LOBIA MASALA CURRY:

TO MAKE IN A PRESSURE COOKER:

  1. Heat a pressure pan and once hot, add 2 tablespoons oil.

  2. Stir in 1 teaspoon whole jeera and 1 bay leaf; sauté for a few seconds to aromatize the oil.

  3. Add the blended onion paste.

  4. Sprinkle the dry spice powders: 1 1/2 tablespoons coriander, 1 teaspoon cumin, 1/4 teaspoon hing/asafetida, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala and 1 teaspoon Kashmiri red chili powders. Mix well to combine.

  5. Sauté on medium heat, stirring continuously until the oil separates.

  6. Add lobia/black eyed peas along with 2 cups of water. Stir in salt to taste.

  7. Close the pressure pan and cook for 4-5 whistles or for 15 minutes after first whistle (or until they are soft and tender).
  8. Once the pressure drops, adjust seasonings and consistency of curry.

FOR INSTANT POT:

  1. Turn the instant pot to sauté mode, add oil and once it says “hot”, add 1 teaspoon jeera and 1 bay leaf.

  2. Stir in the onion paste along with the dry spice powders (1 1/2 tbsp coriander, 1 tsp cumin, 1 tsp Kashmiri red chili, 1/2 tsp garam masala, 1/2 tsp haldi and 1/4 tsp hing powders) and cook for 2 to 3 minutes, until the oil separates.

  3. Add the 1 cup soaked lobia/black eyed peas along with 2 cups water and salt to taste. Stir well.

  4. Cancel the sauté mode. Close the instant pot lid with vent in sealing position.
  5. Pressure cook on high for 15 minutes.
  6. After 15 minutes, press cancel button and let pressure release naturally (NPR).
  7. Garnish with freshly chopped cilantro and serve hot with rotis, parathas, naan or any Indian flat bread! I love to enjoy it with some hot, steamed rice too!
  8. Enjoy and Happy Cooking!

Recipe Notes

Adjust spices according to personal preference and taste.

If unable to soak overnight, soak enough just until you prep the other ingredients and then pressure cook 5 minutes more.

Can be enjoyed thick or thick so adjust consistency by adding more water and heating up to a boil or simmer before serving.

Enjoy and Happy Cooking/Eating!