Instant Pot Gujarati Lobia Masala Curry | Video Recipe

BlackEyedPeasCurry

Before getting into the Thali spread, here is yet another Gujarati delicacy prepared with my favorite beans – Black eyed peas or cow peas or Lobia (Hindi). I love this legume so much so that, I always prepare pitlai with this instead of chickpeas and that’s what I posted on my blog too. When I saw that Lobia curry is quite common in Gujarati thali spread, I didn’t even think twice and made up my mind to prepare it. I did prepare, and here I am sharing the same with you all.

Beans, legumes, and lentils are one among the major sources of plant based protein. I try to include these in the day to day cooking as much as I can. Over the weekend, I prepare the sprouts and use them in Kuzhambu or salads or curries like below. I know I cannot rely only on these for protein, but still, these play some role in providing the protein content.

BlackEyedPeasCurry

Our friend N was kind enough share both the lobia curry recipe and the Gujarati dal recipe. She shared all the variations in these recipes and few other interesting recipes with kokum. I would like to thank her for sharing the recipes and the tips. The instant pot fanatic in me made me try this recipe in that. :-) But please check the notes section for the stove-top method. This time, I tried capturing the video and here is the video recipe link. Please subscribe to my youtube channel and stay tuned. :-)

Ingredients:

  • Black Eyed Peas – 1/2 cup
  • Water – 2 cups
  • Oil – 2 tsps
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1 tsp
  • Curry leaves – few 
  • Hing – 1/4 tsp
  • Coriander Powder – 1 tsp
  • Red Chilli Powder – 1/2 tsp
  • Cumin Powder – 1/4 tsp
  • Kokum – 1
  • Salt – 1 tsp
  • Jaggery – 2 tsps
  • Besan – 1/2 tsp
  • Cilantro – a handful

Prep – Work:

Wash and soak the black eyed peas for at least 4 hours.

Steps:

  • Set the IP in saute mode and add oil.
  • Once the oil is hot, add the mustard seeds, cumin seeds, curry leaves and hing.
  • As they start to splutter, add the black-eyed peas and 2 cups of water and mix well.
  • Now add salt, coriander powder, cumin powder, red chili powder, one kokum, jaggery and mix well.
  • Set it in manual mode and cook for 6 minutes and let the pressure release normally.
  • Open the lid, when the pressure is gone and now add the besan and cilantro and let it simmer for 5 minutes.
  • That’s it. Lobia curry is ready.

BlackEyedPeasCurry

Notes:

  • Stove Top Method:
  • Pressure cook the black eyed peas for up to two whistles by adding 2 cups of water and 1/4 tsp of salt. Then heat the kadai and add do the tempering. Once the tempering is done, add the cooked beans and all the dry masalas including salt and jaggery and let it simmer for 5 minutes. Finally, add the besan and cilantro mix and simmer it again for 5 minutes. That’s it.

BlackEyedPeasCurry

  • Besan is included to thicken the curry. You can either mix with 3 tbsps water or add or directly. But make sure you mix it well. If you want thin consistency, you can skip the besan.
  • You can replace kokum with one tsp of tamarind paste.
  • Adjust salt and jaggery as per your preference.
  • Green chilies can be included for additional spice.
  • I did not add turmeric but about ½ tsp can be included.

BlackEyedPeasCurry

Instant Pot Gujarati Lobia Masala Curry
Gujarati special black eyed peas masala curry prepared in Instant Pot. This is popularly called as Lobia Curry.
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Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Ingredients
  1. Black Eyed Peas - 1/2 cup
  2. Water - 2 cups
  3. Oil - 2 tsps
  4. Mustard Seeds - 1/2 tsp
  5. Cumin Seeds - 1 tsp
  6. Curry leaves - few
  7. Hing - 1/4 tsp
  8. Coriander Powder - 1 tsp
  9. Red Chilli Powder - 1/2 tsp
  10. Cumin Powder - 1/4 tsp
  11. Kokum - 1
  12. Salt - 1 tsp
  13. Jaggery - 2 tsps
  14. Besan - 1/2 tsp
  15. Cilantro - a handful
Prep – Work
  1. Wash and soak the black eyed peas for at least 4 hours.
Steps
  1. Set the IP in saute mode and add oil.
  2. Once the oil is hot, add the mustard seeds, cumin seeds, curry leaves and hing.
  3. As they start to splutter, add the black-eyed peas and 2 cups of water and mix well.
  4. Now add salt, coriander powder, cumin powder, red chili powder, one kokum, jaggery and mix well.
  5. Set it in manual mode and cook for 6 minutes and let the pressure release normally.
  6. Open the lid, when the pressure is gone and now add the besan and cilantro and let it simmer for 5 minutes.
  7. That’s it. Lobia curry is ready.
Stove Top Method
  1. Pressure cook the black eyed peas for up to two whistles by adding 2 cups of water and 1/4 tsp of salt. Then heat the kadai and add do the tempering. Once the tempering is done, add the cooked beans and all the dry masalas including salt and jaggery and let it simmer for 5 minutes. Finally, add the besan and cilantro mix and simmer it again for 5 minutes. That's it.
  2. Besan is included to thicken the curry. You can either mix with 3 tbsps water or add or directly. But make sure you mix it well. If you want thin consistency, you can skip the besan.
  3. You can replace kokum with one tsp of tamarind paste.
  4. Adjust salt and jaggery as per your preference.
  5. Green chilies can be included for additional spice.
  6. I did not add turmeric but about ½ tsp can be included.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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