Punjabi Lobia Masala (Black-Eyed Peas Curry) is a North Indian-style curry made with black-eyed beans. Here is how to make it in a traditional pressure cooker and instant pot.

Punjabi Lobia Masala Curry is a North Indian-style curry in which black-eyed beans are cooked in a spicy onion-tomato gravy. It is vegan and gluten-free and comes together in just 30 minutes. 

Punjabi style lobia curry can be made in a traditional pressure cooker or an Instant Pot. I have mentioned both recipes in the post below.

I make this Indian black-eyed peas curry recipe in my 3-quart instant pot (or a 3-liter pressure cooker). If doubling or tripling the recipe, use a bigger instant pot or a pressure cooker. The cooking time will remain the same.

Here are some more North Indian curries that you may like: Kadai Paneer, Chole Masala, Jeera Aloo, and Dahi Aloo.

My other favorites are Paneer Lababdar, Punjabi Mutton Curry, Punjabi Rajma Masala, Methi Matar Malai, and Lauki Kofta Curry.

Ingredients

Lobia is the Hindi name for black-eyed peas.

In different parts of North India, it is also known as lobia dal, rongi, white lobia, chowli, chawli, or rongi ki dal. It goes by the names Karamani in Tamil and Perum Payaru in Malayalam.

Lobia Beans are a very nutritious pulse and a great source of vegetarian protein. Each serving of 100 grams of labia provides about 8 grams of vegetarian protein.

Rongi beans come in various sizes. For the best taste and flavor, try to choose medium—to large-sized beans. Small beans are hard and don’t cook well.

Also, try to source black-eyes beans that are not very old. Old beans take a long time to cook.

Dry beans can be stored in a cool and dry place in an airtight container for up to 6 months. You can refrigerate it to increase its shelf life even more.

Read more about these beans here.

You will get lobia in the beans or legumes section of any grocery store or online.

Oil – I prefer to make Punjabi lobia masala curry in mustard oil as it has a nice flavor, but you can use any cooking oil you like. You can also make it in ghee.

Whole Spices – You will need cumin seeds, cinnamon (dalchini), cloves (laung), and whole black peppercorns (kali mirch).

Spice Powders – Basic spices such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, garam masala powder, and salt are used to spice up the lobia masala curry.

Others – You will also need red onions, green chilies, ginger-garlic paste, fresh tomatoes, freshly squeezed lime juice, Kasuri methi, and cilantro (fresh coriander leaves).

Fresh tomatoes can be replaced with ½ cup of canned tomato puree or ¼ cup of tomato paste.

Optional – Add some heavy cream to the ready lobia sabji to make it rich and creamy.

How To Make Punjabi Lobia Masala Curry

In Traditional Pressure Cooker

Rinse 1 cup lobia beans with water and soak them in 4-5 cups for 5-6 hours or overnight.

Wash them once again and drain them well.

Heat 4 tablespoon mustard oil in a pressure cooker over medium-high heat.

When the oil is hot, add

• 1-inch piece of cinnamon stick
• 2-3 cloves
• 3-4 whole black peppercorns

and fry for 3-4 seconds.

Add 1 teaspoon cumin seeds and fry for 3-4 seconds.

Now add 1 cup chopped red onions and 3-4 green chilies (slit into half) and cook until they turn translucent (7-8 minutes), stirring frequently.

Add 2 teaspoon ginger garlic paste and cook until the onion turns golden brown (7-8 minutes).

Add 1 cup of chopped tomatoes and cook for a minute. Mash the tomatoes a few times with the back of a ladle while cooking.

Now add

• 2 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon garam masala powder

and cook for 3-4 minutes until oil starts to separate from the sides of the pan.

Now add the soaked beans along with 2 and ½ cups of water and 1 teaspoon salt.

Close the cooker’s lid and cook for one whistle on high heat. Now reduce the heat to low and cook for 10 minutes.

Remove the cooker from heat and let the pressure release naturally.

Open the cooker’s lid, add 2 tablespoon freshly squeezed lime juice and 2 tablespoon Kasuri methi, and mix well.

Check for salt and add more if needed.

Garnish with chopped cilantro and serve.

In An Instant Pot

Wash 1 cup of lobia with water and soak it in 4-5 cups of water for 5-6 hours or overnight.

Wash it once again and drain it well.

Press the SAUTE button of the instant pot and add 4 tablespoon mustard oil to the pot.

Follow the recipe until the spice powders are added to the pot.

Now add the soaked lobia along with 1 and ½ cups of water and 1 teaspoon salt.

Close the pot lid and set the valve to the sealing position.

Press CANCEL and then press PRESSURE COOK. Set the timer to 10 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid of the instant pot.

Add 2 tablespoon lime juice and 2 tablespoon Kasuri methi and mix well.

Check for salt and add more if needed.

Garnish with chopped cilantro and serve.

Frequently Asked Questions

Serving Suggestions

Serve Punjabi lobia masala curry and Indian flatbread like Phulka or Masala Paratha for your everyday meals with a side of raita.

It tastes great with Steamed Basmati Rice, Jeera Rice, Peas Pulao, or lightly spiced pulao. 

Leftover lobia curry can be used to make pulao or biryani. I sometimes even dry out the curry and use it to make rolls and wraps. 

Storage Suggestions

Punjabi Lobia Masala, stored in an airtight container, will last in the refrigerator for 3 to 4 days. Reheat in a pan or microwave before serving. 

Add a little water to adjust the consistency while reheating, as refrigeration makes the curry a little thick. 

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