Creating Lobia Curry Masala in an Instant Pot is a convenient and time-saving way to prepare this flavorful Indian dish. Research shows that Lobia is rich in phenolic compounds and antioxidants, beneficial for chronic human disease prevention e.g cancer, heart diseases etc. The protein levels in lobia are perfect for healthy and glowing skin. It is also rich in antioxidants which can repair your skin and keep it free from any sort of damage. Here’s a step-by-step recipe description and instructions for making Lobia Curry Masala in an Instant Pot @Beginnerscookbook
Chapters
00:00 Intro
00:11 soaking lobia
00:29 preparation for masala
00:54 starting instant pot and preparing tadka
01:28 adding all spices
02:10 closing the lid. sealing valve and setting timer.
Ingredients:
1 cup dried black-eyed peas (lobia), soaked overnight or atleast 4-5 hours
2 tablespoons oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tomatoes, chopped
1 green chili, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Water as needed
Fresh coriander leaves for garnish
method:
step 1: Rinse the dried black-eyed peas (lobia) and soak them in enough water overnight. This will help them cook faster and become tender.
step 2: Turn on the Instant Pot to “Sauté” mode and heat the oil.
step 3: Add whole spices and let them splutter.
step 4: Add finely chopped onions and sauté until they turn translucent.
step 5: Stir in ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
step 6: Add chopped tomatoes and green chili. Cook until the tomatoes become soft and the oil starts to separate.
step 7: Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a few more minutes until the oil separates from the masala.
step 8: Drain and rinse the soaked black-eyed peas (lobia).
step 9: Add them to the Instant Pot and mix with the tomato masala mixture.
step 10: Pour in 2 cups of water.
step 11: Close the Instant Pot lid and set the valve to “Sealing.” Cancel the “Sauté” mode and set the Instant Pot to “Pressure Cook” or “Manual” mode for 6-8 minutes at high pressure, depending on the tenderness of your beans.
step 12:After the cooking cycle is complete, allow for a natural pressure release for about 10 minutes. Then, carefully perform a quick pressure release by turning the valve to “Venting.”
step 13: Open the Instant Pot and check the consistency of the curry. If it’s too thick, add some hot water to reach your desired consistency. Season with salt according to your taste. Garnish with fresh coriander leaves.
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