Lobia Recipe Black Eyed Peas Curry Instant Pot

Lobia is a Hindi term for black eyed peas. It is also called chawli in Marathi, Chora in Gujarati, and Rongi in Punjabi. 

❤️About This Lobia Recipe

Taste & Texture: Medium spicy (adjustable), typical North Indian style onion-tomato gravy with soft, tender, perfectly cooked black eyed peas.  On-pot recipe: This black eyed peas curry is made in Instant pot from start to finish. A few years ago, I used to make this lobia recipe on the stove top where I boil beans in a stovetop pressure cooker, make gravy in a pan, and combine both just like this rajma recipe. But nowadays I use my instant pot for most of the beans and dal recipes. It is not quick but it’s sure convenient and hands-free cooking.  Meal prep friendly: make a big batch of this lobia masala and have it for a lunch too or freeze it for later. Dietary Info: Vegan and Gluten-free.

It reduces cooking time. Meaning less loss of water-soluble nutrients due to less time of exposure to heat and water.If eating beans gives you gas (tummy problem) then you must soak them. While the soaking period beans will release their sugars into the water that is responsible for gas. So always discard the soaking water and use the freshwater for cooking lobia or any beans. I recommend soaking lobia for at least 1-2 hours. 

Fun Fact: In the Southern USA, it is a tradition to eat black eyed peas on New Year’s day that brings good luck and prosperity. 

🧾Ingredient Notes

Here is a pic of the ingredients you’ll need to make this Punjabi lobia recipe.

Lobia (black eyed peas): Use dry beans (not canned or cooked ones). It is easily available in Indian grocery stores at a cheaper price than in American grocery stores.Oil: In Punjabi households, they usually use mustard oil for their cooking. But it can be pungent in taste if you’re not used to its flavor. So you can use any oil that you prefer. Whole spices: I have used bay leaf, black cardamom, and cinnamon stick. Always add spices in hot oil so it releases its flavor and aroma to the max. So never add them to cold oil.Cumin seeds: These add flavor as well as help in easy digestion as these beans are a complex carb that is a little heavy to digest. Onion: I recommend using red onion for Indian cooking.Ginger, Garlic, and Green chili: I have crushed them together in a wet jar of my spice grinder. Alternatively, you can use mortar and pestle. Or simply use ginger garlic paste and finely chopped green chili. Tomato: Use ripe Roma or plum tomatoes. Grind them in a blender until you get a smooth puree.Spice powders: Basic everyday cooking spices are used here that you find in your masala dabba. You’ll need turmeric powder, red chili powder, coriander powder, garam masala, and kasoori methi.Lime juice: A little amount of lime or lemon juice at the end will perk up the flavors of this lobia recipe.

👩‍🍳 How To Make Black Eyed Peas Curry?  

1. Rinse or wash lobiausing regular tap water 2-3 times or until the water is clear (not cloudy anymore).  Soak lobia in enough water (3 inches of water above the beans) for at least 2-4 hours or overnight. I have soaked here for 2 hours.  After the soaking time, discard the soaking water.
2. Turn on the instant pot with saute mode. Add oil. Once the oil is hot, add whole spices (cinnamon, bay leaf, and black cardamom) and saute for 30-40 seconds or you’ll get a nice aroma of the spices.
3. Add cumin seeds and let them sizzle a bit.
4. Add onion and sprinkle a little salt to speed up the onion cooking process. 
5. Cook onion until soft and light brown in color.  6, 7) Add crushed ginger, garlic, and green chili. Mix and cook for a minute or until the raw smell of ginger garlic goes away. 8, 9) Add pureed tomato and mix. Cook until all the moisture is gone and it becomes like a thick paste.
6. This time turn off the instant pot so the spices don’t burn (It stays hot enough to cook spices). Add turmeric powder, red chili powder, coriander powder, and remaining salt.
7. Mix and cook for 40-60 seconds and you notice oil starts to ooze out from the sides. 12, 13) Add soaked, drained lobia and fresh water. Stir well to combine. 
8. Cover the instant pot with a lid, and keep the valve in a sealing position. Pressure cook on Manual (high pressure) for 15 minutes.  Stovetop pressure cooker: 1 whistle on high, lower the heat and cook for 10 minutes. 
9. Let the pressure go down by itself (NPR – natural pressure release). Once the pin drops open the lid.
10. Stir and check the gravy consistency (if it’s too dry then add a splash of hot water). Also, check the lobia by pressing one bean between your thumb and forefinger, it should mash easily.
11. Add garam masala and kasoori methi. Make sure to crush kasoori methi before adding.
12. Add lime juice.
13. Mix everything well.
14. Lastly, add freshly chopped cilantro.

💭Expert Tips To Make Best Lobia Recipe:

Always add garam masala and kasoori methi after pressure cooking to retain their flavor and aroma. For un-soaked beans, cook them for 20-22 minutes. 

🥣 Storage Instructions

In the refrigerator, this lobia masala stays good for 3-4 days in an airtight container. Store in the fridge once it comes to room temperature.In the freezer, lobia stays good for up to 3 months. I would make a large batch and freeze it in portions (of individual servings or your family size serving) in freeze-safe containers. To thaw, keep the frozen container in the refrigerator overnight or leave it on the counter for a few hours or until defrosted.Reheat lobia masala in a pan on the stovetop until it’s hot and bubbly. 

🍽 How To Serve Lobia Masala?

This lobia masala can be served with plain rice or jeera rice with a side of kachumber salad and papad.It can be served with paratha or roti with a side of pickle, kachumber or raita. 

Did you try this instant pot lobia recipe? I’d love to hear about it! Leave a review in the comment section below.

Keep in mind that gravy thickens as it sits or cools down. If making ahead of time and serving it after 20 minutes to 1 hour or so then the given water amount is perfect. If serving right away then you may find it more watery. If so add less water to begin with or turn on the saute mode and simmer until the gravy thickens.If I am serving it with roti or paratha then I need thick gravy. If serving it with rice then I need slightly thin gravy. It’s a personal preference. So you can adjust the water amount accordingly.

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