Lobia Masala Recipe – a wholesome and hearty dish made with tender black-eyed peas cooked in an aromatic onion-tomato gravy and flavored with a fragrant blend of spices. This recipe of Lobia beans is easy to make, wonderfully nutritious, and perfectly spiced!
About Lobia Masala Recipe
Lobia Masala Curry, also known as chawli ki sabji or black-eyed peas curry, is a beloved North Indian style dish that is easy and quick to prepare both in a pressure cooker (or instant pot) and in a pan on the stovetop.
Perfect as a weeknight dinner or quick lunch. Also, this is a vegan and gluten-free recipe.
You can follow the same recipe and substitute black-eyed peas (lobia beans) with some other beans of your choice such as kidney beans, black beans, butter beans, chickpeas, etc. They all work well!
Also, feel free to play around with the spices, if you like mildly spiced curries, leave out the garam masala powder and green chilies.
Lobia is the Indian (Hindi) name for black-eyed peas (or black-eyed beans), they are also known as chawli or rongi dal in different parts of India.
While black-eyed peas are a staple in Indian cuisine, they aren’t as widely popular as their counterparts like chickpeas or kidney beans.
However, they still hold cultural significance, especially in the Southern United States, where they’re enjoyed on New Year’s Day as a tradition believed to bring good luck for the coming year.
This Lobia Masala Recipe is…
- Vegan and gluten-free
- Hearty and filling dish
- Good source of plant-based protein
- Simple and inexpensive ingredients
- No meal prep, customizable & scalable
- Perfect meal for busy days
Are Black-Eyed Peas (Lobia Beans) Healthy?
Black-eyed peas (black-eyed beans) are rich in various vitamins and antioxidants and are classified as complex carbohydrates. These are also said to be a great source of folate.
These black-eyed peas are highly versatile and can be used in various recipes such as salad, soup, chili, or curry. They are an excellent choice to include in your diet as they take longer to digest and help keep you feeling full for an extended period.
If you like Lobia beans curry, you should check out other wholesome and hearty dishes on the blog!
1. Easy Rajma Masala (Vegan Kidney Beans Curry)
2. Authentic Chana Masala (Vegan Chickpeas Curry)
3. Soya Keema Masala (Vegan Mince Curry)
4. Green Moong Dal (Vegan Mung Bean Curry)
What you need to make this black eyed peas curry:
Black-eyed peas – aka black-eyed beans. You can either use dry peas (like I did) or canned beans. If you are in a hurry, canned black-eyed beans are more convenient since they don’t require pre-cooking. On the other hand, dry black-eyed beans need to be soaked for a few hours before cooking but are more cost-effective.
Spices – A mix of whole spices and powdered spices. Each spice adds a slightly different flavor to the dish, so feel free to customize the spices to your liking to create a balance of flavors that is unique to you. I have used turmeric powder, red chili powder, coriander powder, and garam masala powder.
Aromats & Herbs – such as onions, ginger-garlic paste, coriander leaves with stem, and slit green chili. (You can skip green chili if you want).
Tomatoes – I used fresh diced tomatoes, you can use canned tomatoes, tomato puree, or tomato paste. Adjust the quantity accordingly.
How to Make Lobia Masala
Step 1 – Soak the Beans
Rinse the dried Lobia beans under running water and drain them.
Soak the rinsed beans in enough water for 4 hours or overnight. If you’re in a hurry, soak the lobia beans in hot water for at least 30 minutes and cook for a few more minutes.
Step 2 – Cook the Aromats
Heat oil or ghee in a pressure cooker or a heavy-bottomed pan. Add cumin seeds and let them splutter.
Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
Add chopped onions and sauté until they turn golden brown. Stir in the chopped coriander leaves and mix well. Use coriander leaves with stems.
Step 3 – Flavor the Curry
In a bowl, take turmeric powder, coriander powder, red chili powder, garam masala, and salt. Add 2-3 tablespoons of water and mix it well.
Pour in the spice mixture and mix well. Sauté for a couple of minutes.
Step 4 – Cook the Masala
Add chopped tomatoes and cook until they turn mushy and the oil starts separating from the masala.
Step 5 – Add the Soaked Beans
Add the soaked lobia beans to the masala alone. Stir well to coat the beans with the masala.
Pour in enough water to cover the beans (approximately 2-3 cups) or as needed.
Step 6 – Cook & Simmer the Curry
If using a pressure cooker, cover with the lid and cook for about 10-15 minutes (3-4 whistles) or until the black-eyed peas are tender.
If using a pan, cover and cook for 20-25 or until the Lobia beans are tender, stirring occasionally. You might need to add more water if required.
Once the black-eyed peas are cooked and simmer the curry until it reaches your desired consistency, remove from heat.
Garnish with freshly chopped coriander leaves and slit green chili. (You can skip green chili, if you like)
Try this Vegan Lobia Masala Recipe for your next family dinner!
How to Serve
Squeeze some lemon juice on top before serving for extra tangy flavor.
This Lobia curry is best served on a bed of fluffy steamed rice or with bread. To add some fiber and protein to your meals, consider serving it with quinoa. You can also add some color to your meal with roasted veggies of your choice or a simple salad.
Use the leftovers as topping on toasted bread (beans on the toast) in the morning for a savoury breakfast.
Here is a recipe for a creamy beetroot yogurt salad and sweet mango chutney that would pair well with this curry!
How to Cook Lobia Curry in an Instant Pot
To cook Black-eyed peas curry in the Instant Pot, follow these steps:
- Follow the same process as described in the recipe and use the ‘Manual mode’ of the Instant Pot.
- After adding the soaked Lobia beans, switch to ‘Pressure Cook’ mode.
- Cook the Lobia beans curry at high pressure for 12 minutes or until they are soft.
- Let the pressure release naturally, after the instant pot beeps.
Recipe Tips
- If you are in a hurry, soak the Lobia beans in hot water for 30 minutes or until you prepare other ingredients for the recipe, and cook for a few more minutes.
- Adjust the spice according to your liking. I have used garam masala, red chili powder, and green chili, skip any of these spices to make the curry milder.
- Make the curry more nutritious by adding some veggies, such as potatoes, carrots, celery, etc. You can also stir in some leafy greens; make sure to add them after the curry is pressure-cooked.
FAQ’s
How to store black-eyed peas curry?
You can store the leftover curry in an airtight container in a refrigerator. It will stay fresh for 2-3 days. You can also freeze it for up to 2 months. Before serving, defrost the curry and reheat in a microwave or a pan on the stovetop.
Can I make this recipe with frozen or canned black-eyed peas?
Yes, you can make this recipe with frozen black-eyed peas, follow the same directions in the recipe and pressure cook only for 4 minutes on high pressure.
For canned black-eyed peas, use two 15oz cans, drain the liquid from the can and pressure cook only for 1-2 minutes.
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Lobia Masala Recipe (Black Eyed Peas Curry)
Equipment
- 1 pressure cooker or pan
- 1 bowl
Ingredients
- 1 cup Black eyed peas (Lobia) soaked in water for 4 hours up to overnight
- 2 tbsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1 tbsp Ginger-garlic paste
- 1 cup Onion finely chopped
- 2 tbsp Coriander leaves with stems chopped
- 1/2 tsp Turmeric powder
- 1/2 – 1 tsp Red chili powder
- 1/2 tsp Garam masala powder
- 1 tsp Coriander powder
- 2-3 tbsp Water
- 1 cup Tomato diced
- 1 no Green chili slit lengthwise
- 1/4 cup Coriander leaves chopped
- Salt to taste
- Water as required
Instructions
- Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds and let them splutter.2 tbsp Oil, 1 tsp Cumin seeds (Jeera)
- Stir in ginger-garlic paste and sauté for another minute.1 tbsp Ginger-garlic paste
- Add chopped onions and chopped coriander leaves with stem. Sauté until they turn golden brown.1 cup Onion, 2 tbsp Coriander leaves with stems
- Take turmeric powder, coriander powder, red chili powder, garam masala powder, salt. and water in a bowl. Mix well and pour the spice mixture in the pan. Cook for a couple of minutes.1/2 tsp Turmeric powder, 1/2 – 1 tsp Red chili powder, 1/2 tsp Garam masala powder, 1 tsp Coriander powder, Salt, 2-3 tbsp Water
- Add the diced tomatoes and cook until they turn soft and oil starts separating from the masala.1 cup Tomato
- Add soaked and drained black-eyed peas to the masala and mix until well combined.1 cup Black eyed peas (Lobia)
- Pour in water as needed and stir. Bring the mixture to a boil.Water
- If using a pressure cooker, cover with the lid and cook for about 10-15 minutes or until the black-eyed peas are tender. If using a pan, cover and cook until the peas are tender, stirring occasionally. You might need to add more water if required.
- Once the black-eyed peas are cooked and simmer the curry until it reaches your desired consistency, remove from heat.
- Garnish with fresh coriander leaves and slit green chili.1/4 cup Coriander leaves, 1 no Green chili
Notes
- If using canned black eyed peas, use two 15-oz cans for this curry. Before using the peas, drain the liquid from the can and then add it to the curry. Pressure cook for just 1-2 minute.
- If you forget to soak the peas overnight, soak them in hot water for 30 minutes to an hour before cooking them in a pressure cooker for about 20 minutes.
- If using frozen black eyed peas, follow the same steps and pressure cook for 4-5 minutes on high pressure.
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