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.
Servings: 5 People
Calories: 95kcal
Equipment
Ingredients
- 1.5 cup black-eyed peas
- 2 cups of water
- 1 onion
- 2 tomatoes
- ¼ inch ginger chopped
- 2 garlic chopped
- 1 tsp cumin seed
- ½ tsp coriander powder fresh
- ½ tsp cumin powder fresh
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 2 tsp oil
- ¼ tsp garam masala to sprinkle optional
- Cilantro for garnish
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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