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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.
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.
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.
- 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:
Start the slow cooker:
Prepare the lobia masala:
Add the lobia masala to the slow cooker and cook to perfection
Garnish and serve:
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.
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!
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Get the Recipe:
Slow Cooker Indian Lobia Masala (Black Eyes Peas Curry)
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
- 1½ 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:
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.
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
A good recipe for weekly meal planning. Thanks for putting it together.
By the way, you forgot to mention when to add salt in your instructions! I had to reheat at the end, after realizing there is no salt. lol
Hello and thanks so much for your feedback! I’m glad you like this one as part of weekly meal prep! Appreciate the call-out to the salt. I have amended this now 🙂
Am glad to hear it! We love this one! ENjoy 🙂