Punjabi Lobia Masala (Black Eyed Peas Curry)

Punjabi Lobia Masala (Black Eyed Peas Curry) is a North Indian style curry made using black-eyed beans. It pairs very well with paratha, phulka, or rice. Here is how to make it in a traditional pressure cooker and instant pot (vegan, gluten-free).

Jump to:

• What Is Lobia
• Health Benefits Of Lobia Beans
• Punjabi Lobia Masala (Lobia Curry)
• Ingredients
• How To Make Lobia Curry
• Frequently Asked Questions
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

What Is Lobia

Lobia is the Hindi name for black-eyed peas. It is also known by the name lobia dal, rongi, white lobia, chowli, chawli, or rongi ki dal in different parts of North India. It goes by the name Karamani in Tamil and Perum Payaru in Malayalam.

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

Rongi beans come in various sizes. Try to choose medium to large-sized beans for the best taste and flavor. The 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.

These beans can be used to make a variety of dishes. Here are some lobia recipes that you can try – Lobia Salad, Lobia Sundal, Lobia Kabab, etc.

You can read more about these beans here.

Health Benefits Of Lobia Beans

Lobia is a great source of protein and fiber. It will keep you full for longer and is great if you are following a weight-loss diet.

It regulates blood sugar levels, making it perfect for managing diabetes.

Chawli beans also control cholesterol, anxiety, and stress. 

It is considered to be great for skin, hair, and nail health and makes the bones stronger.

This bean also prevents certain types of cancers. 

Punjabi Lobia Masala (Lobia Curry)

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

Lobia Masala is best paired with phulka or steamed rice for everyday meals or can be packed with tawa parathas for school or office lunch boxes. 

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 have included a No Onion No Garlic lobia recipe in the post too.

I make this Indian black-eyed peas curry recipe in my 6-quart instant pot (or a 3-liter pressure cooker). If you are doubling or tripling the recipe, then 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
• Chana Masala
• Jeera Aloo
• Dahi Aloo
• Paneer Lababdar
• Punjabi Mutton Curry
• Rajma Masala
• Methi Matar Malai
• Lauki Kofta Curry

Ingredients

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

Try to use new beans to make lobia masala recipe, as older beans might take a long time to cook.

Oil – I prefer to make lobia curry in mustard oil as it gives a nice flavor to it but you can use any cooking oil that 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 chilli powder, cumin powder, garam masala powder, and salt are used to spice up the lobia masala curry.

Others – You will also need 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 Lobia Curry

In Traditional Pressure Cooker

Rinse 1 cup lobia beans with water and soak them in 4-5 cups of water 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 a

• 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 onions and 3-4 green chilies (slit into half) and saute until they turn translucent (7-8 minutes). Keep stirring at regular intervals.

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

Add 1 cup of chopped tomatoes and cook for a minute. Keep mashing the tomatoes 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 lid of the cooker 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 lid of the cooker and 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 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 SAUTE button of the instant pot and add 4 tablespoon mustard oil to the pot.

Follow the recipe until adding the spice powders to the pot.

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

Close the lid of the pot 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 lobia masala along with Indian flatbread like phulka or paratha for your everyday meals with a side of raita.

It also tastes great with steamed basmati rice, jeera rice, matar pulao, or any 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 will last in the refrigerator for about 3 to 4 days when stored in an airtight container. Reheat in a pan or microwave before serving. 

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

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