This Indian style black-eyed beans are super light and comfy one-pot meal recipe you can have with plain steamed rice. This curry is also known as “Lobia Masala” in Hindi.
Curries especially no onion and no garlic ones are my personal favorite recipes. These curries are so satisfying and light on the stomach. Additionally, These curries are made with 1 tablespoon oil.
Health benefits of black-eyed beans
- helps to manage weight
- promote digestive health
- enhance heart health
- rich source of protein and folate
Can we store this curry?
Yes, you can store this curry. You can even freeze this curry too. Store it in an air tight container and refrigerate it for 3 to 4 days. If you want to deep freeze it, store it in a freezer-friendly container or in a ziplock bag. You can deep freeze this curry for a month. However, For the maximum health benefits, I suggest making fresh always.
REASONS TO LOVE THIS RECIPE,
- Absolutely delicious
- Our personal favorite recipe – that’s why I recommend trying this recipe
- so easy to make
- officially comes under 15 min recipe – of course not including the soaking time.
- ingredients are easily available
- easy to digest and light on the stomach
- popular comfy meal recipe
- Freezer-friendly meal 😉
Ingredients
Below are the ingredients required,
Black-eyed beans – soaked for 30 minuted before use.
1 teaspoon oil – Yes, this recipe is made with just 1 teaspoon oil.
seasonings and other – cumin, mustard, red chili powder, turmeric pwoder,salt and curry leaves are used here.
Tomato puree – tomato puree is a complete optional ingredient here.
How to make lobia curry?
Start the instant pot in sauté mode and heat oil in it. Add mustard and cumin. When cumin starts to splutter, add curry leaves and sauté for 2 minutes.
Add salt, red chili powder, turmeric powder, tomato puree and mix well.
Add soaked black-eyed beans and water.
Change the instant pot setting to manual or pressure cook mode for 15 minutes at high pressure with a vent in sealing position.
When the instant pot beeps, let the pressure release naturally.
Garnish with cilantro and lobia masala is ready to be served.
No onion no garlic black-eyed beans, lobia masala
Equipment
Ingredients
- ½ cup black-eyed beans
- 1 cup water, to soak beans
- 1½ cup water, to cook beans
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 tablespoon tomato puree
Instructions
- Start the instant pot in sauté mode and heat oil in it. Add mustard and cumin. When cumin starts to splutter, add curry leaves and sauté for 2 minutes.
- Add salt, red chili powder, turmeric powder, tomato puree and mix well.
- Add soaked black-eyed beans and water.
- Change the instant pot setting to manual or pressure cook mode for 15 minutes at high pressure with a vent in sealing position.
- When the instant pot beeps, let the pressure release naturally.
- Garnish with cilantro and lobia masala is ready to be served.
Black-eyed peas are great! And they’re good in curry. This looks nice — thanks.
THank you John 🙂
This is the perfect recipe for me, thanks! I know that no-garlic, no-onion recipes are important in certain regions of India – so I seek them out because of my allergy to garlic. This is one I will be making for sure.
Do let me know how it turns for you 🙂
Light and so tasty to have ! Great to start new year with this one ! Thank you Priya !