This homemade dish for Indian lobia curry features pre-soaked dried black-eyed peas cooked low and slow in a crockpot together with a rich, flavorful tomato-based gravy (masala). It’s an easy, healthy slow cooker curry that requires just 15 minutes of prep time. Naturally vegan (and vegetarian), lobia curry is often served with rice, Indian roti or paratha.

Close up image of a clay pot with lobia curry or black eyed peas garnished with lemon slice, onion and cilantro.
Discover the richness of vegan Indian cuisine with this lobia curry recipe, a mouthwatering and nutritious choice for a meatless dinner.

You’ve discovered something special here. I promise. As a dietitian and certified diabetes educator, I appreciate the value of South Asian main dishes that align with a health-promoting lifestyle. 

This simple black-eyed peas recipe, or Lobia beans, offers rich flavours of Indian cuisine, making it a delightful addition to your repertoire of meatless meals.

Should your culinary curiosity lead you to further explore hearty and heartwarming recipes, prepare for a real treat. On the blog, you’ll discover a treasure trove of culinary delights, spanning from beloved classics like Rajma (Kidney Bean Curry) and Vegan Coconut Curry Recipe. And when the craving for kebabs strikes, don’t miss these Vegan Black Bean Kebabs.

A clay serving pot filled to the brim with black eyed peas curry.

Nutrition highlights

Before we dive into the details, let’s explore what makes this recipe for black-eyed peas truly exceptional.

  • Diabetes-friendly: This curry black eyed peas is suitable for a diabetes diet thanks to the low glycemic index of lobia beans.
  • Heart-healthy: It’s prepared with heart-healthy olive oil and, therefore, low in saturated fat.
  • Protein-rich: A substantial source of plant-based protein to support muscle health.
  • Packed with dietary fibre, particularly soluble, which can help lower cholesterol levels and stabilize blood sugar levels.
  • Full of Antioxidants: The recipe includes ingredients like garlic and spices, which provide essential antioxidants and antiinflammatory benefits for overall health.

What is lobia made of?

In South Asian cuisine, black-eyed peas take center stage in a variety of dishes. Lobia Curry, a flavourful creation, features black-eyed peas cooked in a tomato-based gravy seasoned with aromatic spices. For a tangy street food favourite, there’s lobia chaat, where boiled black-eyed peas mingle with spices, chutneys, and fresh veggies. If you prefer a hearty meal, lobia pulao combines these peas with fragrant basmati rice and spices. And for a refreshing and healthy choice, there’s lobia salad, which showcases black-eyed peas, fresh vegetables, and a zesty dressing.

Ingredients

Now, let’s introduce the flavourful ensemble that makes this easy lobia recipe an absolute sensation.

An assortment of food ingredients artfully arranged in a circular pattern on a silver tray.
  • Black-eyed peas, dry and uncooked
  • Water
  • Olive oil, extra virgin
  • Cumin seeds
  • Bay leaves
  • Fresh garlic
  • Onion
  • Curry powder
  • Coriander powder
  • Paprika
  • Red chilli powder
  • Black cardamom seeds, crushed
  • Tomato puree
  • Fresh cilantro
  • Fresh lemon juice

How to make black-eyed peas

In this simple guide, I’ll show you how to season black-eyed peas to perfection, transforming them into a stand-out legume—that’s impossible to resist.

Prepare the black-eyed peas:

Two bowls: one containing dry black-eyed peas, and the other with black-eyed peas submerged in water.
Rinse the black-eyed peas well and soak them overnight to soften.

Start the slow cooker:

Flatlay image showcasing a slow cooker filled with black-eyed peas completely immersed in water.
Step 1: Drain the soaked black-eyed peas and add them to the slow cooker. Pour in 4 cups of water, set the slow cooker on high, and let it heat up.

Prepare the lobia masala:

Wok with whole spices frying in oil.
Step 2: In a pan, heat the olive oil, add cumin, cardamom seeds and bay leaves and fry until lightly browned.
Wok with fried onions and a wooden utensil.
Step 3: Stir in the crushed garlic and sliced onion, and sauté until the onion turns golden brown.
Wok with fried onions topped with powdered spices.
Step 4: Add the powdered spices and salt and allow to sizzle for a few seconds until the spices release their flavour.
Wok filled with tomato sauce, featuring a wooden utensil submerged within it.
Step 5: Pour tomato puree and stir well to combine. Cook for about a minute, allowing the flavours to meld.

Add the lobia masala to the slow cooker and cook to perfection

Flatlay image showcasing a slow cooker filled with black-eyed peas and completely immersed in a red broth, featuring a wooden utensil also submerged.
Step 6: Pour the tomato-spice mixture into the slow cooker and stir. Cover and cook for 7 hours.
Flatlay image featuring a slow cooker filled with black-eyed peas submerged in a vibrant red sauce.
This extended cooking time will allow the flavours to develop and the black-eyed peas to become tender and oh-so-delicious.

Garnish and serve:

Image of a slow cooker filled with black-eyed peas in a tomato sauce, garnished with finely chopped cilantro.
Step 7: Once the black-eyed peas curry is ready, garnish with fresh cilantro and lemon juice. Stir well.

Savour your Indian black eyed peas recipe with rice, hot soft Indian roti or paratha.

For a complete list of ingredient measurements and detailed step-by-step instructions for dried black eye peas recipe, you can find everything you need in the printable recipe card located at the bottom of this post.

Flatlay image of a clay serving pot filled to the brim with black eyed peas, aka lobia curry topped with cilantro, lemon and onion slices.

Cooking method tip

If you prefer a thicker consistency for your curry, you can cook it for an additional hour or so in the slow cooker with the lid off to reduce the liquid content. Feel free to adjust the salt and spice levels according to your taste.

Food safe storage

To ensure your slow cooker black-eyed peas (lobia curry) stay delicious, follow these food safety guidelines. Allow the lobia curry to cool to room temperature before refrigerating. Then, transfer it into airtight containers to prevent moisture and odours from affecting its taste.

Store in the refrigerator for up to 3-4 days. For longer storage, freeze the curry in a freezer-safe container for one month. When reheating, make sure to heat it thoroughly until piping hot to ensure food safety.

Given this recipe a shot? Consider sharing your thoughts and star ratings. And if you’re on Instagram, tag me (DesiliciousRD)—I’d love to see all your kitchen fun!

A perspective image of black eyed peas, aka lobia curry served in a clay pot topped with lemon segments and cilantro.

Desi~liciously Yours, Shahzadi

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Flatlay image of a clay serving pot filled to the brim with black eyed peas, aka lobia curry topped with cilantro, lemon and onion slices.
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Get the Recipe:

Slow Cooker Indian Lobia Masala (Black Eyes Peas Curry)

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Yield: 5 people
This easy, slow-cooker Indian Black Eyed Peas Curry, also known as Lobia Curry, is the ideal meatless meal for a nutritious and satisfying dinner. You'll learn how to season black-eyed peas just right with a mouthwatering recipe for lobia masala – it might just become your new favourite healthy family meal!

Ingredients
 

Black Eyes Peas (Lobia)

  • 2 cups black-eyed peas, dry, uncooked, soaked overnight
  • 4 cups water

Lobia Masala

  • 1 tbsp olive oil, extra virgin
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 black cardamon, seeds, crushed
  • 3 tsp garlic, fresh, crushed
  • 1 onion, large, chopped
  • 2 tsp curry powder
  • 1 tsp paprika
  • 2 tsp coriander powder, made from grinding whole coriander seeds
  • ½ tsp red chilli
  • tsp salt
  • 1 cup tomato puree, thick consistency,
  • 1 cup cilantro, fresh, washed, chopped
  • 1 lemon , fresh, juice

Equipment

  • Slow cooker

Instructions
 

Black Eyes Peas (Lobia)

  • After thoroughly rinsing and draining the soaked black-eyed peas, place them into the slow cooker along with the specified amount of water. Set the cooker to high heat.

Lobia Masala

  • In a medium pan, heat olive oil over medium heat. Add cumin seeds, bay leaves and crushed cardamom seeds. Fry until fragrant, being careful not to burn them.
  • Add crushed garlic and onion and sauté until the onions turn golden brown.
  • Stir in curry powder, coriander powder, paprika, salt and red chilli. Sizzle for a few seconds.
  • Add the tomato puree and cook for an additional minute, mixing well.
  • Transfer the tomato-spice mixture into the slow cooker with the black-eyed peas. Stir thoroughly.
  • Cover the slow cooker and cook on high for 7 hours. Once cooked, garnish with fresh cilantro and lemon juice.

Notes

Cooking method tip

  • If you prefer a thicker consistency for your curry, you can cook it for an additional hour or so in the slow cooker with the lid off to reduce the liquid content. Feel free to adjust the salt and spice levels according to your taste.

Food save storage

  • To ensure your slow cooker black-eyed peas (lobia curry) stay delicious, follow these food safety guidelines. Allow the lobia curry to cool to room temperature before refrigerating. Then, transfer it into airtight containers to prevent moisture and odours from affecting its taste.
  • Store in the refrigerator for up to 3-4 days. For longer storage, freeze the curry in a freezer-safe container for one month. When reheating, make sure to heat it thoroughly until piping hot to ensure food safety.

Nutrition Information:

Calories: 297kcal (15%)Carbohydrates: 51g (17%)Protein: 18g (36%)Fat: 4g (6%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 737mg (31%)Potassium: 1104mg (32%)Fiber: 10g (40%)Sugar: 9g (10%)Vitamin A: 739IU (15%)Vitamin C: 22mg (27%)Calcium: 121mg (12%)Iron: 8mg (44%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, ethnic, Indian, pakistani, South Asian
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.

An easy, nutritious & satisfying meal plan made with non-perishable foods from your pantry.

  • 100% vegan dietitian-approved & taste-tested
  • Grocery list to save you time, money and fewer trips to the grocery store
  • Step-by-step prep guide to make the most of your time in the kitchen
  • Full nutritional information