Instant Pot Black Eyed Peas Curry Punjabi Lobia Curry Lobia Masala

Moreover, this curry is protein-rich, gluten-free, and freezer-friendly!

I am talking about my quick and easy Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry). This curry is so amazingly delicious that it will become a staple in your house, and you will crave to make this again and again. Because it is a simple curry, I have opted out of garam masala. But feel free to add a teaspoon of garam masala to the finished curry. The addition of garam masala will add warmth and zing to this curry. This Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry) can be made with either boiled onion tomato masala or a regular cooktop onion tomato masala. Both will yield the same results. Only the boiled masala will have a subtle flavor compared to the cooktop one. In other Indian states, it is known as ‘Chawli’ in Marathi, ‘Karamani’ in Tamil, and ‘Lobia or Rongi’ in Punjabi. This nutritional bean is famous for its creamy taste and flavor when cooked. Instant Pot Lobia masala

Why are black-eyed peas called Cowpeas?

Long back, in the 1700s, the legume (green and fresh pods) of black-eyed peas was used as fodder for cows. Therefore, it acquired the name Cowpeas. Other essential ones are folic acid, iron, calcium, manganese, Thiamine, zinc, copper, phosphorus, Folate, and many others. The best part is that every 100 grams of serving provide 8 grams of protein, 53 mg of magnesium, 278mg of Potassium, and 6.6grams of fiber. Now that’s my kind of bean: nutritious and wholesome! Soaking is always right, and I highly recommend it. The idea behind soaking dried beans is that the beans that have been soaked ahead of time (soaked for at least 3-4 hours) will cook faster compared to the beans that have not been soaked at all. Raw dried deans (the ones that are not soaked) will require higher cooking times. Instant Pot Lobia masala Besides that, you will need to simmer those beans on a medium-low flame and keep stirring every 30 minutes to ensure that the beans get cooked evenly and release their flavor in the liquid they are being prepared in. Depending on how old the beans are, cooking time may vary. Therefore, soaking and sprouting the beans is an excellent way to reduce the uneasiness produced by them. Besides reduced cooking times, soaking helps to break down these sugars making the beans easier on the digestive system.

The Overnight Soak: Some beans are easy on the tummy, but heartier beans like kidney beans, chickpeas, brown chickpeas, and navy beans will require an overnight soak. For that, rinse the beans and soak them in tap water for 6-8 hours. If the night temperatures are really hot at your place, then store the soaked beans in the refrigerator to avoid fermentation. The Quick Soak: Beans like black-eyed peas, pinto beans, whole moong beans, and black beans that are light on the tummy require a quick soak. For this, rinse the beans and soak them in tap water for 3-4 hours. Soaking the beans in hot water will work great too.

After the desired soaking time, drain the beans and cook as directed in the recipe. Some delicate lentils like pigeon peas can be soaked for merely an hour. Instant Pot Lobia masala 2. Start the Instant Pot in ‘SAUTE’ mode and heat oil in it. Once the oil is hot, add cumin seeds. As the cumin seeds start to crackle, add the precooked Instant Pot Boiled Onion tomato masala along with spices to the insert. Mix to combine. 3. Drain and rinse the soaked beans. Add black-eyed peas to the Instant pot insert. 4. Mix to combine. Instant Pot Lobia masala

Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 22 minutes. After the instant pot beeps, let the pressure release naturally. When the pin drops, carefully open the lid.
If needed, add extra water and adjust the consistency.
Do the taste test and serve hot. Instant Pot Lobia masala Grab a bowl of rice and some naan and dive into this mouthwatering lobia masala curry, which also makes delicious leftovers for lunch.

To the cooked peas, add the boiled onion tomato masala along with spices and boil until everything is well blended. Follow this link to a cooktop recipe.

Instant Pot Lobia Curry in a Slow Cooker

Making this lobia masala in a slow cooker is a breeze. No soaking required. Simply add all the ingredients to the insert of a slow cooker, set the timer and you are done. Instant Pot Lobia masala Let the slow cooker do its job. Follow this link to a slow cooker recipe.

Cook for a couple of minutes and then add the soaked beans. The curd will lend a creamy texture to the gravy.

What to Serve with Instant Pot Black Eyed Peas Curry (Punjabi Lobia Curry)?

You can serve this curry with basamti rice, puris, or soft rotis (Indian flatbread). Instant Pot Lobia masala Pair it with cucumber raita and a lush green salad on the side for a wholesome dinner tonight.