How To Make Lobia Masala
Soaking Beans 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
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
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