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Black eyed Beans Curry | South Indian Lobia Curry

This black eyed beans curry is super tasty and healthy. It is easy to make and is a good option for a healthy meal.
Course Main Course | Curry
Cuisine Indian, South Indian
Keyword black eyed peas curry, lobia curry
recipe black eyed beans curry
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 40 minutes
Servings 4
Calories 179kcal
Author Rachna Parmar

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

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: 179kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 90mg | Potassium: 474mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1121IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 3mg