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    Home » Instant Pot Recipes » Instant Pot Indian Recipes

    Vegan Black Eyed Peas Curry | South Indian Style Lobia Curry

    By Rachna Published: Feb 28, 2019 · Modified: Sep 9, 2022 8 Comments

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    This vegan black eyed peas curry is satisfying and hearty. It pairs well with rice or rotis. Delicious curry.

    Lobia or black eyed peas are legumes that are high in protein and vitamins.

    Making a vegan black eyed peas curry is a simple yet delicious way of cooking it. This recipe is spicy. You can adjust the heat as per your taste.

    You may also like: Chana Masala Recipe, Instant Pot Dal, Matar Paneer Recipe, Punjabi Kadhi Recipe.

    black eyed peas curry

    This is a perfect recipe for any weekday or weeknight lunch or dinner.

    It is perfect in the lunchbox as well.

    Stepwise Instructions

    Wash and soak 1 cup black eyed peas in water overnight or for 4 hours.

    The beans will double or triple in size. Drain and keep aside.

    Soaked black eyed peas.

    Instant Pot Instructions

    Blend together onion, garlic, ginger, green chillies, tomato and coconut to form a thick paste.

    Chopped onion, tomato, coconut, green chillies and ginger garlic paste ready to be blended in a paste.

    Heat Instant pot in saute mode. Add oil and heat. Add mustard seeds and allow to sputter. Add cumin seeds and let sputter.

    Add whole spices cloves, pepper, cinnamon, bay leaf and cardamom and fry for 30 seconds.

    Oil in instant pot with mustard seeds, cumin seeds and whole spices to be added.

    Add the blended onion tomato coconut paste and mix well.

    Cover with a glass lid and cook for 6 minutes on high in Saute mode.

    Cooked curry paste in instant pot.

    Add turmeric, cayenne (if using), paprika or Kashmiri chilli powder, salt, coriander powder and sambar powder or garam masala powder and mix well.

    Spices in a bowl to be added to the curry base in Instant Pot.

    Cook for a couple of minutes more on Saute mode.

    Now add the drained black eyed peas along with 1.5 cups water.

    Black eyed peas and water added to curry paste in Instant pot.

    Mix well and pressure cook for 8 minutes.

    Let pressure release naturally for 10 minutes and then open the vault and release the remaining pressure.

    Cooked black eyed peas curry in Instant pot.

    Your black eyed peas curry is ready.

    Add tamarind paste and cook for a minute more in Saute mode. Taste and season. Garnish with cilantro.

    You can add more water if you want a thinner curry.

    Serve hot with boiled rice and a salad on the side.

    You can also make this recipe in a manual pressure cooker or in a pan on stove. Manual pressure cooker instructions are given on the recipe card.

    Black eyed peas curry served with boiled rice and salad in a bowl.

    FAQs

    1. Do black eyed peas need to be soaked before cooking?

    Cooking time is reduced if you soak the beans before cooking. But if you don't have time to soak, a quick soak in hot water helps to soften them making cooking them faster.

    2. Can you overcook black eyed peas?

    Yes, the beans can get overcooked in which case they get mushy. It is better to cook them enough so that they still retain their form.

    3. How long do you soak black eyed peas before cooking?

    If soaking in cold water overnight is ideal. Else, 4 hours is enough. Soak 1 cup peas in 3 cups of water.

    Here's the recipe card:

    📖 Recipe Card

    black eyed peas curry

    Black eyed Beans Curry | South Indian Lobia Curry

    Rachna Parmar
    This black eyed beans curry is super tasty and healthy. It is easy to make and is a good option for a healthy meal.
    5 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Soaking Time 8 hours hrs
    Total Time 40 minutes mins
    Course Main Course | Curry
    Cuisine Indian, South Indian
    Servings 4
    Calories 179 kcal

    Ingredients
     

    • 1 cup black eyed beans soaked for 4 hours or overnight

    For curry

    • 1 onion finely chopped
    • 1 inch ginger
    • 5 cloves garlic
    • 2 green chillies
    • 1 tomato chopped
    • 2 tbsp. tamarind paste or tamarind water
    • ½ coconut cut into thin slices
    • ½ tsp. mustard seeds
    • ½ tsp. cumin seeds
    • 3 cloves
    • 6 peppercorns
    • 1 inch cinnamon
    • 2 cardamom
    • 1 bay leaf
    • 1 sprig curry leaves
    • ½ tsp. turmeric powder
    • 1 tsp. garam masala powder or sambar powder
    • 1 tsp. cayenne or paprika optional
    • 1 tsp. coriander powder
    • Salt to taste
    • 1 tbsp. oil

    For garnish

    • 1 tbsp. cilantro finely chopped

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    Instructions
     

    • Soak black eyed peas in sufficient water overnight or for 4 hours. Drain and keep aside.

    Instant Pot Instructions

    • Blend together onion, garlic, ginger, green chillies, tomato and coconut to form a thick paste.
    • Heat Instant pot in saute mode. Heat oil. Add mustard seeds and allow to sputter. Add cumin seeds and let sputter. Add whole spices cloves, pepper, cinnamon, bay leaf and cardamom and fry for 30 seconds.
    • Add the blended onion tomato coconut paste and mix well. Cover with a glass lid and cook for 4 minutes on Saute mode.
    • Now add turmeric, cayenne (if using), salt, coriander powder and sambar powder or garam masala powder and mix well.
    • Now add the drained black eyed peas along with 1.5 cups water. Mix well and pressure cook for 8 minutes and let it open via natural release of pressure.
    • Your black eyed peas curry is ready. Add tamarind paste and cook for a minute more. Taste and season. Garnish with cilantro.

    Stove Top Instructions

    • In a wok, heat oil and add cumin seeds. Add bay leaf, cloves, cinnamon, peppercorn, cardamom, and curry leaves (optional). Cook for two minutes.
    • Now add finely chopped onion and ginger garlic paste along with green chillies. Saute on low flame for 5-8 minutes while stirring. Add coconut slices or grated coconut. Cook for 5 minutes more.
    • Now cool the mixture and blend to a smooth paste.
    • Take a Manual Pressure cooker and add the blended paste along with drained black eyed peas. Add turmeric powder, cayenne (optional), coriander powder and salt. Cook for 4 whistles and release the pressure naturally.
    • Your black eyed peas must be cooked and soft. Add tamarind paste and sambar powder (or garam masala powder). Taste and adjust seasoning.
    • Garnish with cilantro. Your black eyed peas is ready to eat with rice or rotis.

    Notes

    1. If you don’t have a pressure cooker, you can cook in a pan with lid. But the cooking time will increase. It may take 20-30 minutes for the peas to cook.
    2. Please adjust the chillies and cayenne as per your preference. This is a spicy curry but you can adjust it to your taste.
    3. Adding coconut gives a certain creaminess and body to the curry.
    4. Soaking the black eyed peas reduces their cooking time. If you don't soak the peas, you can pressure cook for 20 minutes in Instant Pot and about 8-10 whistles in manual pressure cooker.

    Nutrition

    Calories: 179kcalCarbohydrates: 26gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 90mgPotassium: 474mgFiber: 7gSugar: 8gVitamin A: 1121IUVitamin C: 25mgCalcium: 71mgIron: 3mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked the recipe, I request you to leave a star * rating. Thanks.

    Black eyed peas curry in a brown bowl.

    If you liked this recipe of Indian style Lobia curry, do share with your friends.

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    Reader Interactions

    Comments

    1. Zainab says

      March 03, 2019 at 11:57 am

      We love lobia at home. I love this variant and often have it boiled topped with just onions and tomatoes. Nice recipe Rachna, will try.

      Reply
    2. Sulekha says

      March 03, 2019 at 12:52 pm

      I make lobia the punjabi way but this recipe looks equally delicious. Love coconut after living in Kochi for almost 10 years and cooking with this super food. Rachna, your recipes are always easy to make and great to eat. Thanks for this.

      Reply
      • Rachna says

        March 07, 2019 at 1:17 pm

        5 stars
        Happy to help, Sulekha. Hope you make it.

        Reply
    3. Damyanti Biswas says

      March 04, 2019 at 4:43 am

      I have black-eyed peas at home–am definitely going to try this out!

      Reply
    4. the bespectacled mother says

      March 05, 2019 at 2:46 pm

      I love lobia curry. I prepare it sometimes since not everyone in the family likes it. The next time I will cook it, I will follow your recipe. I have a problem with extracting the coconut from its shell so will be using ready made powdered coconut available in the the stores. Do you think it will work?

      Reply
      • Rachna says

        March 06, 2019 at 9:25 pm

        I think it should work.

        Reply
    5. Soumya Prasad says

      March 05, 2019 at 6:41 pm

      I love lobia so much! One of the best tasting beans ever. Even a simple stir fry can taste so delicious!

      I make this curry like Rajma masala to be eaten with chapati, will try it out this way now.

      Reply
    5 from 8 votes (7 ratings without comment)

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