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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.
5 from 1 vote
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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)
  • 2½ 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
  • 1½ teaspoons Dhaniya Powder / Ground Coriander
  • 1½ 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!
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