Black Eyed Peas Curry (Indian Lobia Masala) - Instant Pot & Stovetop

Ingredients

• Black Eyed Peas

  Sprouts Farmers Market

  1 cup or 250g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Onions

  Raw

  1 cup, chopped or 160g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Garlic

  Raw

  ½ tbsp or 4g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Water

  Plain, clean water

  2 cup or 473g

• Lime juice

  Raw

  1 tsp or 5g

• Cilantro

  Raw - Whole Foods Market

  2 serving, raw or 100g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  1 tsp or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Salt

  Table

  1 tsp or 6g

Directions

1. Soak the black eyed peas in abundant water for 4 hours or overnight so they are all submerged. When you are ready to cook, drain the water.
2. Instant Pot Method
3. Start the Pressure Cooker in saute mode and heat it. Add oil and cumin seeds. Then add the diced green chili pepper.
4. Once the cumin seeds start to splutter, add the onions, ginger and garlic. Let this cook for 3-4 mins.
5. Add the tomatoes and spices to the instant pot and cook for another 3 mins.
6. Add the drained black eyed peas and water to the instant pot. Stir well. Press Cancel and close the lid with vent in sealing position.
7. Change the pressure cooker setting to Manual or Pressure Cook mode at high pressure for 12 minutes.
8. After the instant pot beeps, let the pressure release naturally. Stir in the lime juice. Garnish with cilantro and serve with roti/rice.
9. Stovetop Pressure Cooker Method
10. Follow the same steps as above. Cook on high flame for 2 whistles and then change to medium-low flame and let it cook for another 12 minutes. Then let the pressure release naturally.
11. (source: https://pipingpotcurry.com/instant-pot-black-eyed-peas-curry-lobhia/)