Instant Pot Lobia Recipe (Black Eyed Peas Curry)

Soft and tender black eyed peas cooked in an onion tomato gravy laced with aromatic spices make this punjabi lobia recipe a delight with warm flatbreads or steamed basmati rice. I cook this spicy & mildly tangy lobia masala in instant pot but this recipe can be made in the stovetop pressure cooker too! Vegan & gluten free friendly!

Lentils and beans are a staple in our home and I make a variety of dried bean curries throughout the week. On most days, kids undoubtedly prefer rajma masala (kidney bean curry), however, I often switch things up by preparing lobia masala, a hearty and flavorful punjabi style black-eyed peas curry.

In North India, lobia is also commonly referred to as rongi, a name that carries its own regional charm. This quick lobia recipe with its thick masala and comforting nutty texture and aroma, is delicous paired with steamed basmati rice or indian flatbreads. You need basic spices along with few common ingredients that can be easily found in the pantry for this lobia recipe.

Cooking Time is The Key

The secret to perfectly cooked black-eyed beans lies in getting the timing just right! When cooked properly, the black-eyed peas are tender yet hold their shape, they develop a creamy, nutty texture that makes them incredibly satisfying to eat. They are buttery to bite into and have a mellow mind taste.

Overcooking can cause the beans to become mushy and they get slightly bitter too. On the other hand, undercooking leaves them too firm and unpleasant to bite into. If it is your first time cooking them, it will take you few attempts to understand the texture we are aiming for. Please use the times I have mentioned as a guideline since every appliance is difference and also the quality of beans varies.

Recipe Tips

1. Avoid using dry beans that have been sitting in your pantry for more than three months. Older beans tend to take longer to cook and often fail to reach the desired tenderness. Additionally, their flavor can become dull.
2. Compared to other dried bean varities, black-eyed peas cook incredibly fast. You need to soak the beans for about 4-6 hours only (no need of overnight soaking!). There's also no need to pre-boil them like rajma or chickpeas.
3. Onion & Tomatoes - Make sure to use finely chopped onions and crushed tomatoes. Since black-eyed peas cook quickly, larger pieces of onions or tomatoes may not soften in time and hence the sauce feels unfinished or remains separated.
4. If you want to use canned black eyed beans, drain them and cook down the masala until its well blended in texture and then add the beans.
5. You could finish the curry with a touch of unsweetened coconut milk or few tablespoons of coconut cream for mellow creaminess. In our home, we serve it with cucumber raita sometimes to add a creamy side dish.

Ingredients

• Onions - I like to use a food processor to chop them.
• Tomatoes - We don't want to use tomatoes that are too sour. Roma tomatoes are my go-to, and just like the onions, I use a food processor to chop them.  You can use tomato puree or canned tomatoes as well. 

How To Make Lobia Masala

1. Place the raw dry lobia beans in a large bowl and wash 2-3 times under running water.
2. Soak in excess water for 4-6 hours only. Dont oversoak else the skins of lobia starts peeling off.
3. Press SAUTE(Normal Mode) on Instant pot and pour mustard oil into the steel insert. Let the oil heat up until slightly smoky.
4. Sprinkle cumin seeds and bay leaf. Saute for 5-7 seconds so that the seeds crackle.
5. Add the chopped onions and let cook to golden brown. Takes about 5-7 minutes.

6. Add ginger and garlic pastes, along with spice powders - turmeric powder, red chili powder, and coriander powders. Splash in a little water to prevent burning. Sauté for 45 seconds to 1 minute until the raw aroma disappears.
7. Stir in the tomatoes & salt next. Cook until the tomatoes soften and oil starts separating from the sides .The masala is ready for adding soaked beans and it should be thickish , jammy and glistening at this stage. Please see images to get an idea.

8. Add the drained and soaked lobia to the onion-tomato gravy now. Mix well and cook for 1-2 minutes with the masala to get them started.
9. Switch off the saute mode now. Pour hot water and green chilies. Give the beans a mix and close the lid of Instant Pot.

10. Press "Pressure Cook" and set timer for 11 minutes. Make sure that the valve in seal position. Let cook on high pressure. 
11. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
12. Open the lid, add the garam masala powder and amchur powder(or lime juice). Give it a gentle stir. You may add little crushed kasoori methi if desired.

13. Sprinkle fresh chopped cilantro.Serve with indian flatbreads or jeera rice. Store leftovers in an airtight container for 3-4 days. Reheat on the stove top or in the microwave.