Get a delicious and satisfying dinner on the table in less than 30 minutes (minus the soak time). This 10-ingredient Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) delivers a healthy and hearty meal in a matter of minutes. Moreover, this curry is protein-rich, gluten-free, and freezer-friendly! So grab a bowl of rice and some naan and dive into this mouthwatering curry which also makes delicious leftovers for lunch.
There are days when making a well-rounded, healthy meal can be a daunting task. Therefore, to ease up your weeknight meal-prep, I have just a perfect recipe for you, my dear friend. I am talking about my quick and easy Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry).
This curry is so amazingly delicious that it will become a staple in your house and you will crave to make this again and again.
Base sauce for Black Eyed Peas Curry!
This recipe calls for boiled onion tomato masala as a base sauce. Therefore, I have used my homemade masala here, along with some mild seasonings to flavor the black-eyed peas curry.
Because it is a simple curry, I have opted out of garam masala. But feel free to add a teaspoon of garam masala to the finished curry. Addition of garam masala will add warmth and zing to this curry.
This Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) can be made with either boiled onion tomato masala or a regular cooktop onion tomato masala. Both will yield the same results. Only the boiled masala will have a subtle flavor compared to the cooktop one.
A word about Black Eyed Peas!
Black-eyed peas commonly referred to as Cowpeas is a specific type of edible bean that is oval and has a black eye on the outer covering. In other Indian states, it is known as ‘Chawli’ in Marathi, ‘Karamani’ in Tamil, and ‘Lobia or Rongi’ in Punjabi. This nutritional bean is famous for its creamy taste and flavor when cooked.
Why is black-eyed peas called Cowpeas?
Long back, in the 1700s, the legume (green and fresh pods) of black-eyed peas was used as fodder for cows. Therefore, it acquired the name Cowpeas.
Health benefits Of Black-Eyed Peas?
Black-eyed peas have numerous health benefits and are considered nourishing because it contains almost all the essential vitamins and minerals including vitamin A, B1, B2, B3, B5, B6, C. Other essential ones are folic acid, iron, calcium, manganese, Thiamine, zinc, copper, phosphorus, Folate, and many others.
The best part is that every 100 grams of serving, provides 8 grams of protein, 53 mg of magnesium, 278mg of Potassium, and 6.6grams of fiber. Now that’s my kind of bean: nutritious and wholesome!
Why Soak the beans?
To soak or not to soak the beans is the question that always comes my way. Let me clear the confusion here. Soaking is always right, and I highly recommend it. The idea behind soaking dried beans is that the beans that have been soaked ahead of time (soaked for at least 3-4 hours) will cook faster compared to the beans that have not been soaked at all.
Raw dried deans (the ones that are not soaked) will require higher cooking times. Besides that, you will need to simmer those beans on a medium-low flame and keep stirring every 30 minutes to ensure that the beans get cooked evenly and release their flavor in the liquid they are being prepared in. Depending on how old the beans are cooking time may vary.
What does soaking do to the beans: Science behind soaking?
Beans are a type of legume that contains complex indigestible sugars that can be hard on delicate tummies and can cause digestive issues like bloating and flatulence for some. Therefore, soaking and sprouting the beans is an excellent way to reduce the uneasiness produced by them.
Besides reduced cooking times, soaking helps to break down these sugars making the beans easier on the digestive system. So to avoid tummy trouble, there are 2 ways to soak the beans:
- The Overnight Soak: Some beans are easy on the tummy, but heartier beans like kidney beans, chickpeas, brown chickpeas, and navy beans will require an overnight soak. For that, rinse the beans and soak them in tap water for 6-8 hours. If the night temperatures are really hot at your place, then store the soaked beans in the refrigerator to avoid fermentation.
- The Quick Soak: Beans like black-eyed peas, pinto beans, whole moong beans, and black beans that are light on the tummy require a quick soak. For this, rinse the beans and soak them in tap water for 3-4 hours. Soaking the beans in hot water will work great too.
After the desired soaking time, drain the beans and cook as directed in the recipe. Some delicate lentils like pigeon peas can be soaked for merely an hour.
How to make Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)?
- Start by soaking the rinsed black eyed beans for 3-4 hours.
- Heat the Instant Pot and add oil and cumin seeds to it.
- When the cumin seeds start to crackle, add the precooked Instant Pot Boiled Onion tomato masala along with spices to the insert. Mix to combine.
- Pour in water and mix until combined.
- Close the lid. Bring the whistle to the sealing position and set the timer to 22 minutes.
- Allow the pressure to release naturally.
- Add extra water and adjust the consistency.
- Do the taste test and serve hot with your favorite accompaniment.
How to make Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) on Cooktop?
To make this curry on the cooktop, boil the soaked black-eyed peas in a regular pressure cooker for three whistles or until tender. To the cooked peas, add the boiled onion tomato masala along with spices and boil until everything is well blended. Follow this link to a cooktop recipe.
Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) in a Slow Cooker?
Making this curry in a slow cooker is a breeze. No soaking required. Simply add all the ingredients to the insert of a slow cooker, set the timer and you are done. Let the slow cooker do its job. Follow this link to a slow cooker recipe.
Is Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) Vegan?
Yes, my version of Instant Pot Black eyed peas curry is entirely vegan. To make it non-vegan, substitute oil with ghee and add a tablespoon of curd to the cooked onion-tomato masala. Cook for a couple of minutes and then add the soaked beans. The curd will lend a creamy texture to the gravy.
What to serve with Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)?
I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. 🙂
Craving for dinner ideas, try these other options!
- Instant Pot Dum aloo
- Instant Pot Matar Paneer
- Instant Pot Spinach Dal
- Instant Pot Chickpea and Spinach pulao
Watch the Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) video below 👇
Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)
- – – Fresh Cilantro Leaves
- Rinse the beans and transfer them to a large bowl. Soak the beans in 3 cups of tap water for 3-4 hours. The beans will swell in size after the soaking time. Drain the water and rinse the beans again. Set it aside.
- Press the saute button on the instant pot. Once it displays hot, add oil, and cumin seeds to the insert. Saute for 30 seconds. (Step by step pics above in the main post)
- When the cumin seeds start to crackle, stir in 3/4 cup of Boiled Onion Tomato Masala along with red chili powder, turmeric, coriander powder, and salt. Mix to combine.
- Allow the masala/curry to simmer for 6-7 minutes or until the oil separates. Keep stirring occasionally. (Step by step pics above in the main post)
- Stir in the soaked/rinsed black-eyed peas. Mix until the beans are well coated with this masala. Pour in 2 cups of water and mix again. (Read the health benefits of black-eyed peas in the main post)
- Close the lid and seal the pot. Cancel the ‘Saute‘ mode and press the ‘Manual or Pressure Cook‘ button. Cook on HIGH PRESSURE for 22 minutes. Make sure that the pressure release valve is in place, and is set to the Sealing position.
- After the Instant Pot beeps, allow the steam to release naturally (NPR). After the pin drops, carefully open the lid. (Read how to make this curry on a cooktop, and in a slow cooker all explained in the main post)
- Black Eyed Peas Curry is ready. Feel free to adjust the consistency to your liking.
- Serve it hot over boiled rice or naan.
Can I double this recipe? Of course, you can. Double up on the ingredients and make a big batch of this Black Eyed Peas Curry (Punjabi Lobia Curry). Allow it to cool and store in the refrigerator or freeze. Can I freeze this Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)? Yes, you can freeze Black Eyed Peas Curry (Punjabi Lobia Curry) for up to a month. To freeze, make sure you cook the Punjabi Lobia Curry as directed and allow it to cool. When comfortable to touch, pack it in airtight containers and freeze. You can also refrigerate this curry for 3-4 days in your refrigerator.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 140kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 164mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7135IU | Vitamin C: 3.7mg | Calcium: 88mg | Iron: 3.2mg