Black eyed peas curry (chawli / lobia masala)
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Black-eyed peas curry, chawli or lobia masala is a simple yet flavorful curry that pairs well with rice and roti. This particular legume curry is my favorite food – it is healthy and satisfying. Interestingly, eating black-eyed peas on New Year’s day is thought to bring luck. Whatever your reason is to make this curry, I am sure you will enjoy it as much as I do.
Like all legumes, Chawli (a.k.a Black eyed beans or Black eyed peas / Lobhia in Hindi or Lathenede Beeje in Tulu) are an excellent source of fiber, protein, and essential vitamins and minerals. That’s why I find a way to include it in our daily meals. You don’t necessarily need to grind the onions and tomatoes into a paste, I do that (sometimes) because it gives the curry a nice consistency. Also, jaggery and tamarind are optional ingredients but when you add them to the curry it gives it a nice tang.
– Instant Pot pressure cooker review – Do you really need one?
– All you need to know about your Instant Pot
Other recipes for you to try on your Instant Pot
- Indian Chickpeas curry (Chole)
- Dal fry
- Kidney beans curry (Rajma)
- How to make yogurt in Instant Pot
- How to ferment Idli batter in Instant Pot
Black-eyed peas curry (chawli / lobia masala)
Ingredients
- 3 tablespoons oil olive or coconut
- 1.5 cups chopped onion
- 4-5 cloves garlic cloves minced
- ¼ teaspoon grated ginger
- 1.5 cups chopped tomato
- salt to taste
- 1 teaspoon cumin jeera powder
- 1 teaspoon coriander dhania powder
- ½ teaspoon red chili powder
- 1-2 green chilies cut lengthwise
- 1 cup chawli black-eyed peas, soaked overnight (this will double up to almost 2 cups)
- 1 tablespoon powdered jaggery
- ¼ teaspoon tamarind paste or 1/2 tablespoon lime juice
- ¼ tablespoon dried methi leaves kasoori methi for garnishing
- Cilantro / Coriander leaves dhania for garnishing
Instructions
- Stovetop method
- In a pressure cooker kept over medium heat, add oil and fry the onions till they soften and turn translucent. Add ginger and garlic and fry for another 15-20 seconds before adding tomatoes. Fry the tomatoes for 5-10 minutes till they become soft and mushy.
- Add chili powder, coriander, and cumin powder along with salt and stir it in. Fry this mixture for about 5 minutes and then grind this onion-tomato gravy to a fine paste along with green chilies.[ Wait till the onion /tomato gravy cools down before you grind it – approximately 5-10 minutes]. Take the pressure cooker off heat.
- Add the onion-tomato paste back to the pressure cooker and heat this paste over medium heat. Let it cook for about 5 minutes and then add black-eyed peas (chawli) along with 2 cups of water (1.5 cups if you want a thicker gravy).
- Pressure cook chawli till they are done (my cooker needs four whistles). One the cooker cools down, take off the lid and then mix in garam masala, lemon juice (or tamarind paste), jaggery and dried methi leaves. (if using).
- Garnish it with coriander leaves and serve hot with rice or roti.
Instant Pot method
- Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.” and then add onions. Fry the onions till they turn soft and translucent (approximately 6-8 minutes).
- Add ginger and garlic and saute it with the onions for a minute or so. Add tomatoes and continue frying them till they are soft and mushy, (approximately 10 minutes).
- Add chili powder, coriander, and cumin powder along with salt and stir it in. Fry this mixture for about 5 minutes and then grind this onion-tomato gravy to a fine paste along with green chilies.[ Wait till the onion/tomato gravy cools down before you grind it – approximately 5-10 minutes]. Press “Warm/Cancel” to switch off Instant Pot.
- Add the onion-tomato paste in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal.” Let the paste cook for 5 minutes and then add black-eyed peas (chawli) along with 2 cups of water (1.5 cups of water for a thicker gravy).
- Press “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 15 minutes and set the pressure selection at high. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
- Wait until the vent returns to the venting position and then open the lid and then stir in garam masala powder, lemon juice, jaggery and dried methi leaves (if using).
- Garnish it with coriander leaves and serve hot with rice or roti.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
