Punjabi Lobia Masala Curry Recipe (Black Eyed Peas Curry)

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.

4.63 from 8 votes

Punjabi Lobia Masala Curry Recipe (Black Eyed Peas Curry)

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 cup dry lobia (black-eyed bean)
4 tablespoons mustard oil or any other cooking oil
1 teaspoon cumin seeds
1 inch piece of cinnamon stick (dalchini)
2-3 cloves (laung)
3-4 whole black peppercorns (kali mirch)
1 cup chopped red onions
2-3 green chilies slit into half
2 teaspoons ginger-garlic paste
1 cup chopped tomatoes
2 tablespoons coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon cumin powder
½ teaspoon garam masala powder
1 teaspoon salt or to taste
1 teaspoon freshly squeezed lime juice
2 tablespoons Kasuri methi
2 tablespoons chopped cilantro (fresh coriander leaves)

US Customary - Metric

Instructions

Wash lobia with water and soak it in 4-5 cups of water for 5-6 hours or overnight.
Wash it once again and drain well.
Heat mustard oil in a pressure cooker over medium-high heat.
When the oil is hot, add cinnamon stick, cloves, and whole black peppercorns and fry for 3-4 seconds.
Add cumin seeds and fry for 3-4 seconds.
Now add onions and green chilies and cook until they turn translucent (7-8 minutes), stirring frequently.
Add ginger-garlic paste and cook until the onion turns golden brown (7-8 minutes).
Add tomatoes and cook for a minute. Mash the tomatoes a few times with the back of a ladle while cooking.
Now add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.
Now add the soaked lobia along with 2 and ½ cups of water and 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 lime juice and Kasuri methi and mix well.
Check for salt and add more if needed.
Garnish with chopped cilantro and serve.

Video

Notes

Instant Pot Lobia Curry Recipe

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

Now follow the recipe until adding the spice powders to the pot.

Add the soaked lobia along with 1 and ½ cups of water and 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 lime juice and Kasuri methi and mix well. Check for salt and add more if needed. Garnish with chopped cilantro and serve.

Notes

I make this recipe in my 3-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.

Nutrition