Fiber Food Kids Friendly North Indian Recipes Protein Rich

Black Eyed Peas Coconut Masala Curry

Vegan Lobia Masala Curry, a North Indian style, protein rich curry made using Black eyed beans, Coconut Milk as main ingredients and few Indian spices. Recipe below has step wise pics, tips for both Stove Top and Instant Pot Methods.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine: Indian


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Black Eyes Peas Vegan Indian Curry, if you are looking for kids friendly, mildly spiced, vegan curry then this is the right option for you to make. With the addition of coconut milk, it’s more to the sweeter side.

Its a one pot easy curry to make in the Instant Pot pressure cooker (or) in a Stove Top pressure cooker. And when I have used pre-boiled beans in the fridge, it took me just 15 mins, to make this yummy dish. 

Read on my recipe and do try for sure! 🙂

black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Table of Contents:

  1. Possible Alterations for the recipe, ‘Black Eyed Peas Coconut Masala Curry’:
  2. How to serve, ‘Vegan Black Eyed Beans Indian Masala Curry’:
  3. Other recipes from my blog:
  4. Step wise pics Procedure for ‘Black Eyed Beans (Lobia) Masala Curry (Stove Top, Instant Pot)’:
  5. Prep Work (common for both methods):
  6. Stove Top Method ‘Black Eyed Beans (Lobia) Coconut Masala Curry’:
  7. Instant Pot Method ‘Black Eyed Peas Coconut Masala Curry’:
  8. Tips:
  9. Result:
  10. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
  11. Recipe Card & Print:
black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Possible Alterations for the recipe, ‘Black Eyed Peas Coconut Masala Curry’:

Using canned tomato:  Yes you can, then you need to add approximately same amount as mentioned in the recipe below.

Coconut Milk variety: I have used store bought canned coconut milk which is to the thick side. If you are using homemade coconut milk, then use the single filter one.

Other beans to use: Chickpeas would suit the best here. Other options are Butter beans, Pinto beans.

Alternate to Homemade masala: Instead of making the fresh masala, you can use Garam Masala Powder (2 tablespoons). 

Instead of Coconut Milk: In such case grated coconut can be used. It should be added to the blended items to get puree.

WFPB option: Just eliminate the oil used, then this recipe comes under a Whole Foods Plant Based diet.

black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

How to serve, ‘Vegan Black Eyed Beans Indian Masala Curry’:

First best option is to serve as a side with any Indian style breads like Naan, Poori, Roti, Phulka, Paratha etc.

As shown in the pic above, we had this creamy curry as a side with my homemade Plain Roti. And lemon wedges, onion wedges and green chillies for enhancing the taste.

Next option would be to serve as a side dish with any of these Indian rice varieties.

black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Instant Pot recipes collection⇒  Electric Pressure Cooker / Instant Pot Recipes

Curry recipes collection⇒  Curry / Koora / Stir Fry

Air Fryer recipes collection⇒   Air – Fryer Recipes

Indian Meal Platters⇒   Bhojanam / Thali / Meal Platter

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black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Ingredients:

  • Black Eyed Peas / Lobia / Alasanda – 3 heaped cups (after soaking)
  • Poppy seeds / Gasagasalu – 2½ tablespoons
  • Dalchini / Cinnamon sticks – 3
  • Elaichi / Cardamom – 4
  • Cloves / Lavang – 6
  • Tomatoes – 6
  • Ginger Garlic (fresh/paste) – 2 tablespoons  
  • Cooking Oil – 5 tablespoons
  • Onions – 4 (medium size)
  • Salt – 3 teaspoons (or as per taste)
  • Turmeric powder – ½ teaspoons
  • Red chilli powder – 2 teaspoons
  • Dhaniya Powder / Ground Coriander – 1½ teaspoons
  • Jeera Powder / Ground Cumin – 1½ teaspoons
  • Coconut Milk – 2 cups
  • Water – as required for cooking
  • Coriander Leaves / Cilantro (chopped) – 3 tablespoons

Special Ingredients:

  • Poppy seeds / Gasagasalu
  • Coconut Milk
black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Step wise pics Procedure for ‘Black Eyed Beans (Lobia) Masala Curry (Stove Top, Instant Pot)’:

Prep Work (common for both methods):

Gather all the ingredients at one place. Finely chop the onions and tomatoes.
Put a small frying pan on stove top under low flame. Add all these>> poppy seeds, cloves, cinnamon sticks/dalchini, cardamom pods / elaichi. Dry roast until the seeds pop. Switch the flame off.
Take the dry roasted ingredients into a blender. Add the chopped tomatoes, ginger-garlic (paste/fresh). Add little water, blend into fine puree.

Stove Top Method ‘Black Eyed Beans (Lobia) Coconut Masala Curry’:

If you are using canned / tinned / already cooked beans, just skip the above step.

Put a frying pan on stove top under high flame. Add all these>> cooking oil, chopped onions, salt, turmeric powder. Fry until the onions become translucent. (3 to 4 mins)
Add all these to the pan>> cooked black eyed beans, homemade tomato masala puree, red chilli powder, ground cumin / cumin powder, ground coriander / dhaniya powder, salt. Mix everything.
Now add water (½ cup), coconut milk. Give a mix, let it cook for 5 mins.
Later, when the curry thickens (or) when the oil floats on top (or) when froth forms on top, switch the flame OFF. Transfer to serving dish, garnish with chopped coriander leaves. Done!!

Instant Pot Method ‘Black Eyed Peas Vegan Curry’:

Switch the gadget ON, set to SAUTE mode, TIME for 5 mins. To the Instant Pot add all these>> cooking oil, salt, turmeric powder and chopped onions. Fry the onions.
When the timer beeps, add all these>> soaked & drained black eyed beans, homemade tomato masala puree. Give a thorough mix.
Next, add all these>> Water (2 cups), Red Chilli Powder, Coconut Milk, Ground Cumin / Jeera Powder, Ground Coriander / Dhaniya Powder. Mix everything. Close the IP lid. Set valve to SEALING, MODE to PRESSURE COOK, TIME to 10 mins, PRESSURE LEVEL to HIGH.
When the timer is done, the IP beeps. Then, switch OFF the gadget. After (NPR) Natural Pressure Release, open the lid, transfer to serving bowl, garnish with chopped coriander leaves. Done!

Tips:

  • Adjust the salt & spice as per your taste.
  • Canned Black eyed peas in Instant Pot: Then the pressure cook time would change to just 3 mins.
  • Storage: This curry stays good for 2 days at room temperature. And when store in an air tight container, it stays good for up to 1 week. 
  • You can reheat before serving, there is no need to thaw. 

Result:

  • This, Black Eyed Peas Coconut Masala Curry, is very inviting to look at and the taste is definitely palatable.
  • The texture is very creamy because of the coconut milk and the nuttiness it obtained from the beans, makes this dish less chewy but soft.
  • We all so loved this vegan creamy curry that I had to repeat the same in a week.
black eyed peas coconut masala curry. instant pot black eyed beans vegan indian curry. instant pot lobia masala. alasanda masala koora.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

Black Eyed Peas Coconut Masala Curry (Stove Top, Instant Pot Methods)

VegCookBook by Praveena
Vegan Lobia Masala Curry, a North Indian style, protein rich curry made using Black eyed beans, Coconut Milk as main ingredients and few Indian spices. Recipe below has step wise pics, tips for both Stove Top and Instant Pot Methods.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Accompaniment, curry, Side Dish
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Small Frying pan (for stove-top)
  • Blender/ Spice Grinder/ Mixie.
  • Sauce Pan / Vessel (for stove-top method)
  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 3 cups Black Eyed Beans / Lobia / Alasanda (heaped cups) (after soaking)
  • tablespoons Poppy seeds / Gasagasalu
  • 3 count Dalchini / Cinnamon sticks
  • 4 count Elaichi / Cardamom
  • 6 count Cloves / Lavang
  • 6 count Tomatoes (small size)
  • 2 tablespoons Ginger Garlic (fresh/paste)
  • 5 tablespoons Cooking Oil
  • 4 count Onions (medium size)
  • 4 teaspoons Salt (or as per taste)
  • ½ teaspoon Turmeric powder
  • 2 teaspoons Red chilli powder
  • teaspoons Dhaniya Powder / Ground Coriander
  • teaspoons Jeera Powder / Ground Cumin
  • 2 cups Coconut Milk  
  • as required Water (for cooking)
  • 3 tablespoons Coriander Leaves / Cilantro (chopped)

Instructions
 

Prep Work (common for both methods):

  • Gather all the ingredients at one place. Finely chop the onions and tomatoes.
  • Put a small frying pan on stove top under low flame.
    Add all these>> poppy seeds, cloves, cinnamon sticks/dalchini, cardamom pods/elaichi. Dry roast until the seeds pop. Switch the flame off.
  • Take the dry roasted ingredients into a blender. Add the chopped tomatoes, ginger-garlic (paste/fresh). Add little water, blend into fine puree.

Stove Top Method 'Black Eyed Peas Indian Masala Curry':

  • Take the soaked beans into a sauce pan, add 3 cups of water, on stove top under high flame. Cook until the beans are well cooked and the water is totally evaporated. Takes 15 to 20 mins.
    If you are using canned / tinned / already cooked beans, just skip this step.
  • Put a frying pan on stove top under high flame. Add all these>> cooking oil, chopped onions, salt, turmeric powder. Fry them until the onions become translucent.
  • Add all these to the pan>> cooked black eyed beans, homemade tomato masala puree, red chilli powder, ground cumin / cumin powder, ground coriander / dhaniya powder, salt. Mix everything.
  • Now add water (½ cup), coconut milk. Give a mix, let it cook for 5 mins.
  • Later, when the curry thickens (or) when the oil floats on top (or) when froth forms on top, switch the flame OFF.
    Transfer to serving dish, garnish with chopped coriander leaves. Done!!

Instant Pot Method 'Black Eyed Beans Vegan Curry':

  • Switch the gadget ON, set to SAUTE mode, TIME for 5 mins. Add all these>> cooking oil, salt, turmeric powder and chopped onions. Fry the onions.
  • When the timer beeps, add all these>> soaked & drained black eyed beans, homemade tomato masala puree. Give a thorough mix.
  • Next, add all these>> Water (2 cups), Red Chilli Powder, Coconut Milk, Ground Cumin / Jeera Powder, Ground Coriander / Dhaniya Powder. Mix everything.
    Close the IP lid. Set valve to SEALING, MODE to PRESSURE COOK, TIME to 10 mins, PRESSURE LEVEL to HIGH.
  • When the timer is done, the IP beeps. Then, switch OFF the gadget.
    After (NPR) Natural Pressure Release, open the lid, transfer to serving bowl. Garnish with chopped coriander leaves. Done!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword chawli masala curry instant pot, homemade vegan black eyed beans curry, how to black eyed peas vegan curry, instant pot black eyed beans indian curry, lobia masala curry instant pot

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