Rinse lobia (black eyed peas) 2 to 3 times. Drain and soak in fresh water for 2 hours. Refer to recipe notes for soaking time adjustments and no-soak method. Gather the ingredients.
Turn on Saute and pre-heat the Instant pot. Add oil, cumin seeds and wait for them to sizzle. Now add chopped onion, minced ginger and garlic. Saute for 3 minutes until the onions begin to soften.
Add chopped tomato followed by salt, turmeric, red chili powder, garam masala, coriander and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes.
Add drained peas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute and set pressure cook or Manual for 18 minutes, high pressure, on sealing mode.
Once cook time is done, wait for the pressure to release naturally for at least 10 minutes, followed by a manual release (quick release). If not in a rush, let it release naturally all the way. Open the lid when the pin drops.
Check for seasoning. Using the back of your ladle, mash a few peas against the sides of the pot, this makes the curry creamy. To thicken more, simmer for a few minutes. Lightly squeeze in lime or lemon to your liking, garnish with cilantro and serve with rice or roti!
Notes
Use dry or canned beans: These recipe instructions for soaking are for dry beans. If using canned, skip the soaking process and adjust the pressure cooking time to 5 minutes at high pressure, followed by a natural release of pressure.
Soaking time Adjustment & No-Soak Method: If planning ahead, you can also soak Lobia (black eyed peas) overnight. If doing that, reduce the pressure cook time to 10 minutes, followed by a natural pressure release for 10 minutes. Adjust the pressure cooking time based on this chart below:
1 hour soak time = 20 minutes,
2 hours soak time (like in this recipe) = 18 minutes,
4 hours soak time = 15 minutes;
Overnight or 8 hours soak time = 10 minutes
No Soak = 35 minutes
Texture Preference: My family loves a typical punjabi-style creamy lobia, so the above mentioned times work great for us. If you prefer a slightly firm texture, reduce 1 to 2 minutes from the pressure cooking times listed above.
Gravy Consistency: If you prefer a thicker curry, reduce the water to 1½ cups.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.