Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot &

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 cup Black eyed peas (Lobia) (soaked in water for 4 hours up to overnight)

1 tablespoon Oil

1 teaspoon Cumin seeds (Jeera)

1 Green Chili Pepper (diced)

1 cup Onion (diced )

1/2 tablespoon Ginger (grated)

1/2 tablespoon Garlic (minced )

1 cup Tomato (diced )

2 cups Water (for cooking)

1 teaspoon Lime juice

Cilantro (to granish)

1/2 teaspoon Ground Turmeric (Haldi powder)

1/2-1 teaspoon Kashmiri red chili powder (mild, adjust to taste)

1 teaspoon Coriander powder (Dhaniya powder)

1 teaspoon Garam Masala (adjust to taste)

1 teaspoon Salt (adjust to taste)

Directions

Soak the black eyed peas in abundant water for 4 hours or overnight so they are all submerged. When you are ready to cook, drain the water.

Instant Pot Method

Start the Pressure Cooker in sauté mode and heat it. Add oil and cumin seeds. Then add the diced green chili pepper.

Once the cumin seeds start to splutter, add the onions, ginger and garlic. Let this cook for 3-4 mins.

Add the tomatoes and spices to the instant pot and cook for another 3 mins.

Add the drained black eyed peas and water to the instant pot. Stir well. Press Cancel and close the lid with vent in sealing position.

Change the pressure cooker setting to Manual or Pressure Cook mode at high pressure for 12 minutes.

After the instant pot beeps, let the pressure release naturally. Stir in the lime juice. Garnish with cilantro and serve with roti/rice.

Stovetop Pressure Cooker Method

Follow the same steps as above. Cook on high flame for 2 whistles and then change to medium-low flame and let it cook for another 12 minutes. Then let the pressure release naturally.

Nutrition

• Calories: 205 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 640 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 11 g