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Instant Pot Gujarati Lobia Masala Curry
Gujarati special black eyed peas masala curry prepared in Instant Pot. This is popularly called as Lobia Curry.
rice accompaniment, sides
Lobia Masala Curry
Black Eyed Peas - ½ cup
Water - 2 cups
Oil - 2 tsps
Mustard Seeds - ½ tsp
Cumin Seeds - 1 tsp
Curry leaves - few
Hing - ¼ tsp
Coriander Powder - 1 tsp
Red Chilli Powder - ½ tsp
Cumin Powder - ¼ tsp
Kokum - 1
Salt - 1 tsp
Jaggery - 2 tsps
Besan - ½ tsp
Cilantro - a handful
Prep – Work
Wash and soak the black eyed peas for at least 4 hours.
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.
Stove Top Method:
Pressure cook the black eyed peas for up to two whistles by adding 2 cups of water and ¼ 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.
Besan is included to thicken the curry. You can either mix it with 3 tbsps water or add or directly. But make sure you combine 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.
You can include green chilies for additional spice.
I did not add turmeric but about ½ tsp can be included.