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A bowl of curry and rice on a table
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5 from 9 votes

Instant Pot Black Eyed Peas Curry | Lobia Masala

Black-eyed peas curry made with tomato onion base and spices. This is also known as lobia masala.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 5 People
Calories: 95kcal
Author: Uma Srinivas



  • Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.
  • As the oil heats up, add cumin seeds. When it starts to crackle, add minced garlic cloves, and chopped ginger.
  • Now add chopped onion. Saute for 40 seconds and continue to stir.
  • Add chopped tomatoes. Saute for 2 minutes.
  • Add all the spices and again continue to stir well.
  • Add rinsed black-eyed peas, salt, and water. Stir well.
  • Press CANCEL button on Instant Pot.
  • Close the lid on the pot, and turn the valve from VENTING to SEALING position.
  • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes.
  • Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
  • Add the garam masala powder, cilantro and mix well.
  • Black Eyed Peas Curry is ready. Serve hot paired with Naan, roti or rice.



  • You can soak the black-eyed peas for 1 hour to 3 hours to reduce the cooking time but it is not mandatory.
  • At the end of the recipe, you could also add coconut milk to make it creamier and richer.
  • Be sure to add red chili powder to suit your taste preference. I noticed that the video clip does not show that step, but you will need that for sure!
  • To thicken the curry you can mash a little bit of black-eyed peas once it cooked. 


Calories: 95kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 299mg | Fiber: 4g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 2mg