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A bowl of lobia or black eyed peas curry on top of a plate.
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5 from 2 votes

Lobia Masala / Lobia ka Salan (Black Eyed Peas Curry)

Lobia Masala / Lobia ka Salan or Black Eyed Peas Curry is a Pakistani / North Indian vegan curry made with black eyed peas (also known as lobia) in an onion-tomato base. Recipe includes stovetop as well as Instant Pot / Pressure Cooker instructions.
Prep Time10 minutes
Cook Time43 minutes
Soaking Time6 hours
Total Time6 hours 55 minutes
Course: Dinner
Cuisine: Indian, Pakistani, Vegan, Vegetarian
Servings: 4 people
Calories: 136kcal
Author: Kiran

Ingredients

  • 1 cup lobia or black eyed peas
  • 2 tablespoons vegetable oil
  • 1 medium onion (~100g) sliced
  • 1 teaspoon garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • salt to taste
  • 1 medium tomato (~120g) chopped
  • ½ cup coriander leaves / cilantro chopped
  • 1 green chili sliced

Instructions

  • Wash and soak lobia or black eyed peas for 6 – 8 hours, or overnight.
  • Heat oil in a medium sized saucepan, and add sliced onions. Fry the onions, and cook till light golden brown.
  • Add garlic paste, followed by coriander powder, red chili powder, turmeric powder and salt. Stir and cook for a minute till the spices release their aroma.
  • Add the chopped tomatoes, and cook for 5 – 8 minutes till they soften and oil starts releasing. Use a wooden spoon to mash the tomatoes.
  • Drain the soaked lobia / black eyed peas, and add to the onion – tomato mixture. Stir together, and cook for a few minutes.
  • Add about 1 – 1 ½ cups water, and bring to a boil. Once the mixture comes to a boil, turn heat to low, and cook for about 30 – 40 minutes till the lobia / black eyed peas are tender. The water will have evaporated, and you will be left with a thick gravy. Adjust the water content based on how gravy is preferred.
  • Garnish with coriander / cilantro leaves, and green chilies. Serve hot with roti / chapati, naan or Basmati rice.

Notes

  1. It's possible to use canned black eyed peas in this recipe. Fry the onions, and tomatoes till the onion-tomato masala is ready. Then add the drained and rinsed black eyed peas. Cook for a few minutes to let the flavour infuse. Garnish and serve hot.
  2. If you have forgotten to soak the lobia, you can pressure cook them. This will take about 35 – 40 minutes for unsoaked lobia.
  3. If your lobia is soft and mushy, it means that you cooked / pressure cooked them too much. To prevent this from happening, reduce the cooking time the next time you make them. The lobia should be tender, but still have a slight bite. If this happens, avoid using a spoon to stir the curry as the lobia will break.

Nutrition

Calories: 136kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 52mg | Potassium: 269mg | Fiber: 5g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg
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