Go Back
+ servings
A bowl of curry and rice on a table
Print Recipe
5 from 11 votes

Instant Pot Black Eyed Peas Curry

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
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 5 People
Calories: 95kcal


  • 1.5 cup black-eyed peas
  • 2 cups of water
  • 1 onion
  • 2 tomatoes
  • ¼ inch ginger chopped
  • 2 garlic chopped
  • 1 teaspoon cumin seed
  • ½ teaspoon coriander powder fresh
  • ½ teaspoon cumin powder fresh
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 teaspoon oil
  • ¼ teaspoon garam masala to sprinkle optional
  • Cilantro for garnish


  • Soak the black-eyed peas for 30 minutes in warm water. And be ready with your vegetables.
  • 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( coriander powder, cumin powder, turmeric, garam masala, and red chili powder) and again continue to stir well. (20 seconds)
  • 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.



  • 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 is cooked. 
  • Lobia or black-eyed peas do not require to be soaked before pressure cooking. You can soak it for 1-2 hours to speed up the cooking process. But for this recipe, I soaked for just 30 min in warm water as I was preparing other vegetables. 
  • Using any kind of onion is ok for this recipe. I used yellow onions. And it tastes just as authentic as the red onion version. 
  • You can choose canned tomatoes instead of freshly chopped ones.
  • Using fresh ground spices will enhance the taste, however, if you do not have ready access to whole spices, the store-bought version will work just fine. To grind the spices, I used a coffee bean grinder. 
  • If you like to skip the soaking part, then cook the black-eyed peas for 25 minutes under high pressure.


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