Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)

Instant Pot Lobia Masala Recipe - Ruchiskitchen

5 from 4 votes

Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)

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.

Prep: 10

Cook: 28

Rest: 3

Total: 3 38

Course: Main Course

Cuisine: Indian

Servings:

Calories: 140kcal

Author: Ruchi

Ingredients

1 tablespoon Oil
1½ teaspoon Cumin seeds
¾ cup Boiled Onion Tomato Masala
1 teaspoon Red chili Powder
1 teaspoon Turmeric
1½ teaspoon Coriander powder
Salt to Taste
1 cup Black Eyed Peas (lobia)
2 cups Water

GARNISHES

- - Fresh Cilantro Leaves

US Customary - Metric

Instructions

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 ¾ 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.

Video

Notes

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.

Nutrition