Super flavorful and filling, with sweet and tangy notes, this Instant Pot Lobia – Black-Eyed Beans Masala (with stovetop option) is an easy and tasty recipe! It’s packed with protein and is rich in vitamins for a flavorful, healthy meal!
With hints of jaggery and tamarind chutney, the dish is super tasty and keeps you coming back fo another bite. It also works perfectly as part of a thali platter with other curries, rice, naan, and side dishes to truly appreciate its flavor!
STEP BY STEP VIDEO:
Super flavorful with sweet and tangy notes, this protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an easy and tasty recipe. Try this with rice or naan bread for a healthy meal!
- 11/2 cup black eyed beans
- 1 onions , finely chopped
- 1 tsp ginger , minced
- 1 tsp garlic , minced
- 1/2 tsp green chilies , minced
- 2 tbsp ghee or oil
- 2 dry red chilli
- 1/2 tsp cumin seeds
- 11/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp tamarind pulp
- 1 1/2 tbsp tomato puree
- 1 tsp jaggery
- 1 cup water
- salt to taste
- cilantro , for garnish
- pickled onions , for garnish
Wash and soak the black eyed beans for 6-8 hours, ideally overnight. Drain the bean after soaking.
Turn the instant pot on sauté mode and add the ghee. When hot, add cumin seeds, dry red chili, onions ginger, garlic and green chilies, and saute for 2 minutes till onions are translucent.
Add black eyed beans, water, all dry spices (except garam masala, tamarind and tomato puree).
Lock the lid and cook in bean mode for 22 minutes. Make sure your vent is on the sealing position.
When the cooking is complete, let the pressure release naturally.
Open the instant pot and put it on sauté mode. Add in tomato puree, tamarind pulp, garam masala and jaggery. Saute for 4-5 minutes and your Masala Black Eyed Beans are ready!
Garnish with cilantro, pickled onions and and enjoy with naan bread, tandoori roti or rice!
Use a pressure cooker and follow the above recipe and instead pressure cook for 4-5 whistles. The first whistle should be on high and then you cook it on low-medium for the rest of the whistles.
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