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!
Ingredients
- 1 cup dried black eyed peas soaked for 1-2 hours
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- 1 onion diced
- 1 bay leaf
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
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.
Notes
- You can use 1/2 to 3/4 cup of onion masala in place of the onion, tomato, ginger, garlic in this recipe. Start with 1/2 and if you prefer more masala, you can add an extra 1/4 at the end if you'd like. I think 1/2 works fine, my dad prefers 3/4. :)
Nutrition
Serving: 1bowlCalories: 302kcalCarbohydrates: 40gProtein: 14gFat: 10gSaturated Fat: 1gSodium: 797mgPotassium: 808mgFiber: 8gSugar: 7gVitamin A: 412IUVitamin C: 10mgCalcium: 88mgIron: 5mg
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