Instant Pot Indian Black Eyed Pea Curry

104 Comments

Buttery black eyed peas in minutes! This black eyed peas curry, or lobia masala, is so easy to make in an instant pot.

Instant Pot Indian black eyed pea curry by Ashley of MyHeartBeets.com

Punjabi Black Eyed Peas

I grew up eating Punjabi black eyed pea curry. This North Indian dish is warm and comforting and the beans are so rich and buttery!

Black eyed peas are also called “lobia” in northern India. So, this recipe is also known as “Punjabi Lobia Masala.”

This is my mom’s recipe – although technically, hers is slightly different every time she makes it because she doesn’t use “measurements” when she cooks (real deal Indian mamas don’t do the whole “measuring” thing). I’ve also adapted this recipe so that you can make it in an electronic pressure cooker, like an Instant Pot. I’m sure you can also easily adapt this to make it on the stovetop too if you’d like.

The great thing about black eyed peas is that they don’t take as long as other legumes to cook. You don’t need to soak the beans at all – but I always soak legumes to help reduce phytic acid (more info on that here).

This recipe not only tastes great, but it makes me feel good too. It’s hearty, rich in fiber, high in protein, and known to be a good source of dairy-free calcium.

“It’s an incredibly easy recipe especially when I used your Onion Masala. I used 1/2-cup onion masala for 1 cup of black-eyed peas. My mother-in-law couldn’t figure out how I got the gravy to be creamy without whipping cream or butter 😀”

Amit
Instant Pot Indian black eyed pea curry by Ashley of MyHeartBeets.com

My mom would make black eyed peas fairly often while I was growing up, especially on New Years Day. That’s because these beans are thought to bring good luck. I always thought this was an Indian superstition, but it turns out that black eyed peas are considered good luck in many other cultures too – even here in the US (mainly in southern states). Whether or not you believe, it’s delicious and I suppose it can’t hurt, right?

My hubby, who isn’t a huge fan of legumes, loves and requests this curry often. He also likes my dal makhani so try that too if you get a chance.

Serve this black eyed pea curry over plain basmati rice, jeera rice, cauli-rice, paleo naan or eat a bowl of it on its own.

Instant Pot Indian black eyed pea curry by Ashley of MyHeartBeets.com

Instant Pot Indian Black Eyed Pea Curry

Instant Pot Indian Black Eyed Pea Curry

This popular Punjabi dish, also known as lobia masala, is made with buttery black eyed peas. This is a recipe that’s almost always served on New Year’s Day in our house because it’s thought to bring good luck. Don’t wait until then to make this though!
4.83 from 34 reviews
Pin Recipe Print Recipe
Servings 3
Course Dinner, Lunch, Main Course
Cuisine Indian

Ingredients
 

Spices

  • 1 teaspoon garam masala
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ⅛ – ¼ teaspoon cayenne adjust to taste

  • 1 tomato diced
  • 2 cups water
  • Cilantro leaves garnish

Instructions
 

  • Soak the dried black eyed peas in cold water for 1-2 hours. Drain, rinse and set aside.
  • Press the sauté button, and add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to turn brown, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onions begin to turn brown.
  • Add the garlic, ginger and spices, stir, then add the diced tomatoes. Cook for 2-3 minutes, or until the tomatoes break down.
  • Add the drained black eyed peas to the pot along with the 2 cups of water and mix well.
  • Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  • Naturally release pressure.
  • Garnish with cilantro if desired.

Nutrition

Serving: 1bowlCalories: 302kcalCarbohydrates: 40gProtein: 14gFat: 10gSaturated Fat: 1gSodium: 797mgPotassium: 808mgFiber: 8gSugar: 7gVitamin A: 412IUVitamin C: 10mgCalcium: 88mgIron: 5mg
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Amit Mukerjee says

    5 stars
    It’s an incredibly easy recipe especially when I used your Onion Masala. I used 1/2-cup onion masala for 1 cup of black-eyed peas. My mother-in-law couldn’t figure out how I got the gravy to be creamy without whipping cream or butter 😀

  2. Anand R says

    5 stars
    My fiancé liked it. But after watching your video, I forgot about my fiancé.
    You are the one who I think about. Live in MA

  3. Sharon says

    4 stars
    I ended up soaking overnight. Other than that I followed the recipe exactly. I also found there was far too much liquid when It finished. I drained some off and left it on warm for a few hours but it did not thicken much. And my pease are not as soft as I’d like even after the extra soaking and cooking. After reading all the reviews it seems strange that there are so many differences in the results. Flavour was good though. I just don’t like crunchy beans!

    • My Heart Beets says

      Hi Sharon, hmm they definitely should have cooked in this amount of time. Are your beans old by chance? This is common with older beans – they either take longer to cook or sometimes don’t soften at all.

  4. Barbara says

    I have a lot of cooked black eyed peas in my freezer. How could I use those in this recipe? What changes would I need to make?

Show More Comments

masala turkey

My Indian Fusion Thanksgiving Menu

My complete Thanksgiving menu with an Indian twist!

FREE EMAIL BONUS

instant pot pour and cook chicken biryani

Ashley's Secrets

INDIAN FOOD

in INSTANT POT

Favorite tips & tricks to

easy Indian Instant Pot cooking

FREE EMAIL BONUS

paneer lababdar

Ashley's Secrets

INDIAN FOOD

MADE EASY

Favorite tips & tricks to

easy & delicious Indian cooking

FREE EMAIL BONUS