This humble and nutritious vegan curry is a staple in North Indian households. Simple yet delicious and made with basic ingredients. Pair it with roti, naan, or steaming hot rice for a complete and satisfying meal!!!
Lobia masala is a punjabi style curry where lobia is simmered in a flavorful onion tomato gravy infused with aromatic spices. Lobia is also called rongi or chawli. Also known as Black Eyed Peas the world over. Despite the name, these are not peas but are beans for real. As per southern US tradition, eating Black Eyed Peas on New Year's Day brings good health, luck, and prosperity. Well, I for one love to eat this all year round. How about you???
It's a great source of protein, dietary fiber, calcium, folate, iron, zinc, and magnesium. Hence, it can be a great addition to include in your rotation menu.
I am a sucker for easy and fuss-free meals and this one fits the bill perfectly. It's fancy enough to be served at a party and simple and quick enough for a weeknight meal. Moreover, it cooks to a perfectly tender texture with just a few hours of soaking.
What to serve with Lobia Masala?
It makes a wholesome and delicious meal when paired with rice, roti, or paratha. Or simply enjoy as a soup as it's hearty and filling by itself. Feel free to make a big batch as it stays fresh in the refrigerator for up to 4-5 days.
Ingredients for Lobia Masala
- Black Eyed Peas
- Spices - cumin seeds, red chili powder, coriander powder, turmeric, ground cumin, garam masala
- Aromatics and vegetables -ginger, garlic, green chilies, onions, and tomatoes
- Garnishes - cilantro
- A dash of lemon juice to brighten up the dish
We love this Black Eyed Peas Curry. It's:
- Vegan, Vegetarian, Plant-based, and Dairy-free
- Made in one-pot
- Quick and easy
- Highly nutritious
- Hearty and filling
- Yummy and made with clean ingredients
- Easy to refrigerate and freeze
Looking for more such delicious curries made in the Instant Pot? Do check these out!!!
Dal Palak/Spinach lentil curry
Ingredients
- 1.5 cup Lobia or Black-eyed peas, rinsed and soaked for at least 4 hours
- 1 large onion, finely chopped
- 3 medium tomatoes, chopped
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 green chili, chopped
- 2 tablespoon tomato paste (optional, for a vibrant color)
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- a pinch asafoetida
- 2 tablespoon oil (I used olive oil)
- 3 cup water
- salt to taste
- 1 tablespoon lemon juice (optional)
- ¼ cup cilantro or coriander, chopped
Instructions
Instant Pot
- Rinse the soaked black-eyed peas thoroughly.
- In a blender, purée the tomatoes along with ginger and green chili.
- Turn Instant Pot to Sauté mode. Once it displays HOT, add the oil.
- Add cumin seeds and asafoetida. Let it sizzle for about 30 seconds.
- Stir in chopped onions, cook for another 3-4 minutes, or until translucent.
- Add tomato purée along with tomato paste (if using). Keep stirring for a couple of minutes.
- Mix in all the dry spices - chili powder, coriander powder, turmeric, ground cumin, garam masala, and salt. Sauté till oil leaves the sides, around 4-5 minutes.
- Now stir in black-eyed peas and water. Mix well and close the lid with the vent in the sealing position.
- Cancel Sauté mode. Change the setting to Pressure Cook or Manual mode at High Pressure for 20 minutes.
- Once the Instant Pot beeps, let the pressure release naturally.
- Open the lid and add a dash of lemon juice.
- Garnish with cilantro and enjoy with roti, paratha or rice!!!
Stovetop
- Follow the above directions to Step 8.
- Close the lid and pressure cook on low heat for 20 minutes after the first whistle.
- Turn off the flame and let the pressure release naturally.
- Open the lid and add a dash of lemon juice.
- Garnish with cilantro and enjoy with roti, paratha, or rice!!!
Recipe Notes
- For a thicker gravy, smash some beans with the back of the ladle in the end.
- Adding lemon juice is optional but recommended as it brightens up the dish a notch or two.
- Soaking lobia for a few hours reduces the cooking time and ensures perfectly tender and yummy beans. Else the cooking time may differ.
- Omit asafoetida to make it gluten-free.
- Stays fresh in an air-tight container in the refrigerator for 4-5 days.
