This recipe is one of our family’s favorite meal especially all winter long as it’s so quick and makes a great weeknight meal in minutes. It’s also known as ‘Lobia Curry’ or ‘Chora nu Shaak’, ‘Chora Dal’ in India.
Recipe Ingredients:
Black Eyed Peas (Lobia) can be dry or canned Coconut Milk Leafy Green of Choice – I’m using chard Carrots – can be frozen or fresh Onion Spices Water or Broth.
It’s not only easy to make but the mix of black-eyed peas, veggies, and coconut milk makes it super Yummm. So, I would suggest making a big batch and keeping some extra portions as your family would definitely ask for a second or third helping 😉 Many of my friends got Instant-Pot this New Year and had been asking me for an Instant-Pot recipe, so here it is. Before the Instant Pot Black Eyed Peas Curry version, I used to make this in a pressure cooker and I still do at times. But I’d say that the Instant-pot version is much easier and creamier.
: Important Tip :
Dry Black-Eyed Peas If using dry black-eyed peas for the curry, you need to soak them in water for a good 3-4 hours (for beans to plump up). BUT, incase you don’t have that much time, then you NEED to soak them in Boiling Hot Water for a minimum of 2hrs. Canned Black-Eyed Peas The easiest thing to do is get ‘Canned Black-Eyed-Peas’ and use them for the curry. Simply drain the canned water and wash the beans 2-3 times with fresh water (to remove any preservatives). Then use these beans to cook like you normally do, just reduce the Cooking Time to half. As the beans are already cooked and you don’t want a mushy paste 🙂 Another reason for loving this recipe is that ‘You can literally HIDE veggies in it’. Especially if you have picky eaters at home, this Instant Pot Black Eyed Peas Curry recipe will be your best bet. The instant-pot method makes it so creamy and by the time everything is cooked, the veggies are almost non-existent.
I’ve added ‘Carrots and Chard’ in my recipe but you can add more green or any other veggies to it. Just chop them in small pieces before adding, that way they literally vanish in the curry.
When I serve this black-eyed peas curry or instant-pot black-eyed peas chili (as some of you call it), I top it with sliced lemons and some chips. But you can add thinly chopped cilantro or even some more coconut milk drizzled on top for that extra luxuries taste.
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Black Eyed Peas Chili (lobia masala)
Instant Pot Dal – Instant Pot Dal Tadka Recipe (15 Minutes)
Instant Pot Chana Masala (Indian Chickpeas Curry)
- If you donot have dry black eyed peas, you may use canned ones. Simply drain the water from canned black eyed peas. MOST IMPORTANT: REDUCE the Cook time to 10 minutes (as the beans are already cooked)
