This is a bold and spicy Punjabi-style lobia masala recipe that you can easily make in an instant pot in 30 minutes.
About Lobia Masala Curry
Black-eyed peas are a versatile legume commonly used in Indian cooking. In the local dialect, they are called Lobia or Chawli.
Rich in protein, fibre, and essential nutrients, lobia is a nutritious choice for vegetarians and vegans. I love to use it in my salads , curries, and stews.
Masala, on the other hand, refers to a blend of spices that forms the base of a curry, it is the heart and soul of an Indian Cuisine.
A lobia curry is made in different styles across India. I am sharing a Punjabi-style lobia masala curry that is robust, flavoursome, and can be easily made in a pressure cooker or instant pot .
This Lobia Masala is:
- vegan
- nut-free
- gluten-free
- one pot dish
- meal prep friendly
- wholesome and fulfilling
Ingredients Required
- Lobia or black-eyed peas should be soaked for 5 – 6 hours and then used for making this curry. If you are using canned beans, drain all the liquid from the can and rinse the beans with water before adding to the curry.
- Light, flavourless vegetable refined oil is ideal for cooking this curry.
- Tomato Paste is a blend of fresh tomatoes, ginger, garlic, and Kashmiri red chillies.
- Chopped Red Onion is the key ingredient in making masala for Indian curries.
- Adding potatoes to the lobia curry is optional. It does not affect the taste of the dish.
- Spice Powders – red chilli powder, turmeric powder, coriander powder, garam masala
- Whole Spices – cumin, bay leaf, kasuri methi
- Asafoetida (hing) helps in digesting the beans and reduces the chances of bloating.
- Salt, Fresh Coriander Leaves, Lemon
How To Make Lobia Masala
Soaking Beans
- Rinse black-eyed peas 2 – 3 times with water or until it runs clear.
- Soak beans in clean water for 5 – 6 hours. This reduces the cooking time, aids in digestion, and makes beans absorb the flavour of curry.
Make Tomato Paste
- Blend diced fresh tomatoes, ginger, garlic and dried red chillies to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
- This tomato blend can be used in a variety of curry recipes like veg keema curry , or matar paneer.
Saute Mode
- Turn on the Instant Pot and select the “ Sauté ” function – Set time of 5 minutes.
- Heat oil in the pot and add cumin seeds and bay leaf. Allow them to splutter.
- Then, add finely chopped onions and sauté until they turn light golden.
- Add tomato paste, red chilli powder, turmeric powder, coriander powder, and salt. Sauté for a minute until the raw aroma dissipates and thick masala is formed.
- Add soaked beans and potatoes. Discard the soaking water. Saute for a minute to coat each bean with the masala.
- Now, add water, keeping in mind that the lobia will absorb some liquid during cooking. Stir one last time.
Pressure Cook Mode
- Select the “ Pressure Cook ” mode and cook on high pressure for 10 minutes.
- Allow the steam to release naturally from the instant pot after the cooking time is over.
Finishing Touch
- Carefully open the lid, and set SAUTE MODE for 5 minutes.
- Add garam masala, lemon juice, and chopped coriander. Gently stir to combine.
- Simmer lobia masala in saute mode for 2 – 3 minutes. Taste and add more seasoning if required.
Serving Suggestion
Lobia Masala is a main-course dish . It tastes best with basmati rice, peas pulao , jeera rice , or any type of light Indian flatbread like wheat roti, rice flour chapati or paratha.
To make a complete Indian meal, you can serve lobia curry with side dishes like boondi raita , and kachumber salad .
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
More Instant Pot Recipes
- Dum Aloo
- Lentil Stew
- Chana Saag
- Matar Paneer
- Chicken Pulao
- Mushroom Masala Curry
Ingredients
- ▢ 1 Cup lobia (black eyed peas)
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 bay leaf (tej patta)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 medium size onion, finely chopped
- ▢ 1 teaspoon coriander powder
- ▢ 1 teaspoon cooking salt or to taste
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ 1 medium size potato, peeled and diced into small cubes
- ▢ 2 cup water
- ▢ ½ teaspoon Garam Masala
- ▢ ½ lemon
- ▢ handful of fresh coriander leaves, chopped
Ingredients For Tomato Paste
- ▢ 1 large size tomato, diced
- ▢ 4 garlic cloves
- ▢ 1 inch ginger, peeled
- ▢ 2 Kashmiri dried red chilli
Instructions
Soak Beans
- Rinse black-eyed peas 2 – 3 times with water or until it runs clear. Soak beans in clean water for 5 – 6 hours. This reduces the cooking time, aids in digestion, and makes beans absorb the flavour of curry.
Prepare Tomato Paste
- Blend diced fresh tomatoes, ginger, garlic and dried red chillies to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
Prepare Lobia Masala Curry
- Turn on the Instant Pot and select the “ Sauté ” function – Set time of 5 minutes.
- Heat oil in the pot and add cumin seeds and bay leaf. Allow them to splutter.
- Then, add finely chopped onions and sauté until they turn light golden.
- Add tomato paste, red chilli powder, turmeric powder, coriander powder, and salt. Sauté for a minute until the raw aroma dissipates and thick masala is formed.
- Add soaked beans and potatoes. Discard the soaking water. Saute for a minute to coat each bean with the masala.
- Now, add water, keeping in mind that the lobia will absorb some liquid during cooking. Stir one last time.
- Select the “ Pressure Cook ” mode and cook on high pressure for 10 minutes. Allow the steam to release naturally from the instant pot after the cooking time is over.
- Carefully open the lid, and set SAUTE MODE for 5 minutes.
- Add garam masala, lemon juice, and chopped coriander. Gently stir to combine. Simmer lobia masala in saute mode for 2 – 3 minutes. Taste and add more seasoning if required.
- Serve Lobia Masala warm with basmeti rice.
Recipe Notes:
- If you are using canned beans, drain all the liquid from the can and rinse the beans with water before adding to the curry. With canned beans no need to pressure cook the curry. After adding beans, simmer the curry in SAUTE MODE for 6 – 8 minutes for the beans to absorb the flavour.
- This is a medium spicy curry. You can increase or decrease the number of red chillies as per personal preference.
- If after cooking the lobia masala is too much spicy for your liking, add a splash of coconut milk and simmer the curry for 2 – 3 minutes.
- You can cook it in a stovetop pressure cooker also over low heat in 3 whistles.
Nutrition
We follow a strict NO SPAM Policy
Instant Pot Lobia Masala Recipe
Equipment
- Instant Pot
Ingredients
- 1 Cup lobia (black eyed peas)
- 2 tablespoon vegetable refined oil
- 1 bay leaf (tej patta)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- 1 medium size onion, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cooking salt or to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 medium size potato, peeled and diced into small cubes
- 2 cup water
- ½ teaspoon Garam Masala
- ½ lemon
- handful of fresh coriander leaves, chopped
Ingredients For Tomato Paste
- 1 large size tomato, diced
- 4 garlic cloves
- 1 inch ginger, peeled
- 2 Kashmiri dried red chilli
Instructions
Soak Beans
- Rinse black-eyed peas 2 – 3 times with water or until it runs clear. Soak beans in clean water for 5 – 6 hours. This reduces the cooking time, aids in digestion, and makes beans absorb the flavour of curry.
Prepare Tomato Paste
- Blend diced fresh tomatoes, ginger, garlic and dried red chillies to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.
Prepare Lobia Masala Curry
- Turn on the Instant Pot and select the “ Sauté ” function – Set time of 5 minutes.
- Heat oil in the pot and add cumin seeds and bay leaf. Allow them to splutter.
- Then, add finely chopped onions and sauté until they turn light golden.
- Add tomato paste, red chilli powder, turmeric powder, coriander powder, and salt. Sauté for a minute until the raw aroma dissipates and thick masala is formed.
- Add soaked beans and potatoes. Discard the soaking water. Saute for a minute to coat each bean with the masala.
- Now, add water, keeping in mind that the lobia will absorb some liquid during cooking. Stir one last time.
- Select the “ Pressure Cook ” mode and cook on high pressure for 10 minutes. Allow the steam to release naturally from the instant pot after the cooking time is over.
- Carefully open the lid, and set SAUTE MODE for 5 minutes.
- Add garam masala, lemon juice, and chopped coriander. Gently stir to combine. Simmer lobia masala in saute mode for 2 – 3 minutes. Taste and add more seasoning if required.
- Serve Lobia Masala warm with basmeti rice.
Notes
- If you are using canned beans, drain all the liquid from the can and rinse the beans with water before adding to the curry. With canned beans no need to pressure cook the curry. After adding beans, simmer the curry in SAUTE MODE for 6 - 8 minutes for the beans to absorb the flavour.
- This is a medium spicy curry. You can increase or decrease the number of red chillies as per personal preference.
- If after cooking the lobia masala is too much spicy for your liking, add a splash of coconut milk and simmer the curry for 2 - 3 minutes.
- You can cook it in a stovetop pressure cooker also over low heat in 3 whistles.
Nutrition
Looking for a easy and tasty dip for summer? Try this delicious mango dip with a perfect blend of sweetness and spiciness.
- Ingredients Required
- Picking Perfect Mangoes
- How To Make Mango Dip
- Serving Suggestion
- More Mango Recipes
- Mango Dip Recipe
Mangoes are such a delicious fruit. Its classic tropical scent, sweet taste, and slight notes of tanginess make it an excellent summer ingredient to experiment with.
If you’re wondering how you can use mangoes as an ingredient in more than one way to make the most of its rich flavour, you’re at the right place. Try these best mango recipes .
This spicy mango dip smooth mango has elements of sweetness, a wee bit of tanginess, and a pleasant sharpness of hot chilies. It is a perfect dipping sauce for the summer season.
Reasons To LOVE this Mango Dip
- meal prep friendly
- requires no cooking at all
- possible vegan and gluten-free
- perfect for summer picnic or BBQ
Ingredients Required
- Mango: Sweet, ripe mango pulp is perfect for making this dip. You can use canned mango pulp as well.
- Chilies: Use mild to medium-hot green chilies. Discard the seeds if you do not want to make the dip too spicy. You can also use a combination of red and green chilies.
- Herbs: Fresh basil, mint, cilantro, or parsley add great flavour and a hint of freshness to the dip.
- Honey: You can substitute it with maple syrup or stevia for a vegan version.
- Other Ingredients: Red Chilli Flakes, Garlic, Salt, Lemon Juice, Extra Virgin Olive Oil
Picking Perfect Mangoes
Choosing the right mangoes for this dipping sauce is a vital step – all the undertones of the dip depend on this.
- The skin of a ripe mango is smooth and yellow and doesn’t have too many black patches . The scent of a ripe mango is almost overpoweringly sweet – it is also the factor that helps one differentiate between a perfectly ripe and raw mango.
- Tropical nations like the Philippines, California, Thailand, and the Indian subcontinent produce amazingly ripe and sweet mangoes. They are perfect for making this mango dip.
How To Make Mango Dip
Making mango dip is a fuss-free, no-cook process.
Step 1) Add all the ingredients to a blender or to a food processor with the blade attachment.
Step 2) Blend or pulse for a few seconds to get the creamiest mango dip ever.
Serving Suggestion
Mango Dip is a perfect sauce for fried snacks, crackers, or grilled meat skewers . You can also use it as a salad dressing.
Another way to use it is as a spread for sandwiches or even to dip pieces of veggies in and munch on a hot summer day.
More Mango Recipes
- Mango Lassi (Smoothie)
- Mango Shrimp Salad
- Mango Ice Cream
- Mango Iced Tea
- Mango Yogurt
- Mango Salsa
Get all my Mango Recipes here
Ingredients
- ▢ 1 Cup mango pulp (see Note 1)
- ▢ ¼ Cup fresh basil leaves
- ▢ 2 garlic cloves
- ▢ 2 green chilli, roughly chopped
- ▢ 1 teaspoon red chili flakes
- ▢ 1 teaspoon salt or to taste
- ▢ 1 tablespoon honey or maple syrup
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 tablespoon lemon juice
Instructions
- In a blender combine mango pulp, chili, garlic, chili flakes, salt, honey or maple syrup, lemon juice, and olive oil. Blend to a smooth consistency. Taste and adjust the seasoning accordingly.
- Garnish mango dip with diced mango pulp, red chili flakes, and cilantro.
- Mango Dip is ready to serve.
- Serve mango dip chilled or at room temperature with crackers or a snack of your choice. Store it in refrigerator for 5 – 7 days.
Recipe Notes:
- NOTE 1) You can use fresh or canned mangoes to make this mango chili sauce recipe. You need ripe, sweet, soft mango pulp.
- Substitute honey with maple syrup for a vegan dip.
- Adjust the amount of sweetener as per the taste of mangoes and the heat of red chilies.
- Do not use water while blending the dip. Instead, use olive oil.
Nutrition
We follow a strict NO SPAM Policy
