Lobia (Black Eyed Peas) Masala

I always say this, beans truly are a vegetarian’s best friend! Packed with fiber, protein, and a ton of other nutrients, beans are always my go-to. What I love about bean dishes is that they really help me out on busy days because I can make a batch and it stores really well in the refrigerator or freezer. Lobia masala is a traditional northern indian dish made with black-eyed peas. I love that each bean dish has it’s own flavor and texture. Black eyed peas tend to thicken quicker than other beans and has a softer texture. This recipe uses tomatoes, onions, garlic, ginger and indian spices such as cumin, coriander and cinnamon. The best part is that it’s a one pot dish. Hope you enjoy!


You will need:

  • A pressure cooker. If you don’t have a pressure cooker, the beans will take a really long time to cook. (Canned beans are an acceptable alternative in this instance, but lacks the flavor of dried beans.)
  • 1 cup dried black eyed peas
  • 2 large  tomatoes, chopped
  • 1 small onion, chopped
  • 1 1/2 tsp ginger-garlic paste, or 1/2 inch numb ginger, grated, and 1-2 garlic cloves, grated
  • cumin powder
  • coriander powder
  • red chili powder (or cayenne)
  • turmeric
  • 1/2 a cinnamon stick
  • Optional  pinch of garam masala
  • Cilantro and fresh red pepper (capcicum) to garnish



To Prepare:

  1. Rinse and soak black-eyed peas for at least 4 hours, overnight preferred
  2. In the pressure cooker itself, heat  2 tbsp of oil.
  3. Add 1 tsp cumin seeds and wait until they sputter.
  4. Add onions, stir
  5. Then add ginger-garlic paste and sauté til translucent.
  6. Add spices: 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder (or more if desired), 1/2 tsp turmeric , and 1/2 cinnamon stick.
  7. Then add tomatoes, sauté until the tomatoes reduce a bit.
  8. Add the black eyed peas, add water and 1-2 tsp of salt
  9. Fill enough water to cover beans by 1 inch, but not too much or the pressure cooker will spew out spicy water.
  10. Close the pressure cooker and set to high. When you hear the first whistle, reduce to Medium.
  11. Allow to cook for 10 more minutes.
  12. Run pressure cooker under water or allow to cool completely before you open. Stir and simmer for an additional 10-15 minutes to thicken.
  13. At this stage you can add a pinch of garam masala and garnish with cilantro if desired. I also garnished with red pepper for a fresh bite.
  14. Serve with chapatis or rice!


This will serve a family of 4 and yield plenty for leftovers.

Prep time: 15 minutes (excluding soaking)

Cook time: 30 minutes

Bon Appétit!


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