Recipes

Lobia Ka Salan

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

Discover The Recipe

In many areas of South and Central Asia, meat is optional because, historically, it was either expensive or difficult to come by throughout the year. Pakistan is no exception and it is easy to be vegetarian or just incorporate more meatless dishes because there are so many delicious plant based recipes. This vegan recipe for an Instant Pot Black Eyed Peas Curry (Lobia Ka Salan) is beautifully seasoned and hearty enough to fill your belly. If you have an Instant Pot or a pressure cooker, you can make this meal layered with Pakistani flavors in no time. No Instant Pot? No worries! You can make this dish on the stovetop with a soup pot with a lid in roughly double the cooking time (or a little less if you soak the beans ahead of time). Our vegan Black Eyed Peas Curry (Lobia Ka Salan) is loaded with nutrition and packed with protein, fiber, and vitamins and micronutrients. This recipe deserves a place in any healthy eating plan. 

Tender beans swim in a tomato and garlic gravy seasoned with our Kashmir Masala spice, which pays homage to the disputed mountainous region spanning parts of modern day Pakistan, India, and China. This curry blend introduces you to the complex and beautifully fragrant spices and flavors of the region to make a curry that the whole family will enjoy. Use Kashmir Masala in any recipe that calls for curry powder. Serve with Basmati rice and/or Naan bread on the side for the ultimate comfort dish. 

Ingredients

  • 1 Tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic

  • 2 Tbsp tomato paste

  • 3 tsp Piquant Post Kashmir Masala

  • 1 1/2 tsp sea salt

  • 1/2 cup tomato sauce

  • 1 1/2 cups dried black eyed peas

  • 4 1/2 cups vegetable stock 

  • To serve: cooked rice, chopped parsley or cilantro, naan, vegan yogurt 

Notes

This dish is deceptively simple, but it is full of flavor and so healthy. The unique flavor of the black eyed peas shines through in this uncomplicated recipe!

Although we’ve suggested instructions to cook this curry in an Instant Pot, it is very easy to make on your stovetop. Simply cook it in a sauce pan with a tight fitting lid for 45 minutes or until the black eyed peas are tender.

Soaking the beans for an hour will help them cook faster, especially if you are cooking them on your stovetop.

Serve this curry with rice and homemade naan for a truly festive vegetarian feast!

This curry make a great accompaniment to traditional Indian and Pakistani dishes like Chicken Tikka Masala and Baignan Bharta!

Instructions

Set your Intant Pot to sauté and add the onion. Cook for 2-3 minutes or until translucent.  Add the garlic, tomato paste, Piquant Post Kashmir Masala, sea salt and tomato sauce. Sauté for another 2-3 minutes. 

Add the black eyed peas and vegetable stock. Place the lid on the Instant Pot and set to high pressure. Cook for 30 minutes at high pressure. 

After 30 minutes, vent the Instant Pot and remove the lid. Check the beans for doneness, and if the need more time, cook just a little bit longer. 

When the beans are tender, remove from the Instant Pot and transfer to a serving dish. Adjust the seasoning and serve with cooked rice. Garnish with chopped parsley and vegan yogurt

Alternatives & Substitutions

  • Try other legumes and beans for variety-we think this would be great with lentils or even chickpeas

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Lobia Ka Salan

Serves

4

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Piquant Post spice you’ll need:

Ingredients

  • 1 Tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic

  • 2 Tbsp tomato paste

  • 3 tsp Piquant Post Kashmir Masala

  • 1 1/2 tsp sea salt

  • 1/2 cup tomato sauce

  • 1 1/2 cups dried black eyed peas

  • 4 1/2 cups vegetable stock 

  • To serve: cooked rice, chopped parsley or cilantro, naan, vegan yogurt 

Instructions

  1. Set your Intant Pot to sauté and add the onion. Cook for 2-3 minutes or until translucent.  Add the garlic, tomato paste, Piquant Post Kashmir Masala, sea salt and tomato sauce. Sauté for another 2-3 minutes. 

  2. Add the black eyed peas and vegetable stock. Place the lid on the Instant Pot and set to high pressure. Cook for 30 minutes at high pressure. 

  3. After 30 minutes, vent the Instant Pot and remove the lid. Check the beans for doneness, and if the need more time, cook just a little bit longer. 

  4. When the beans are tender, remove from the Instant Pot and transfer to a serving dish. Adjust the seasoning and serve with cooked rice. Garnish with chopped parsley and vegan yogurt

Notes

  • This dish is deceptively simple, but it is full of flavor and so healthy. The unique flavor of the black eyed peas shines through in this uncomplicated recipe!

  • Although we’ve suggested instructions to cook this curry in an Instant Pot, it is very easy to make on your stovetop. Simply cook it in a sauce pan with a tight fitting lid for 45 minutes or until the black eyed peas are tender.

  • Soaking the beans for an hour will help them cook faster, especially if you are cooking them on your stovetop.

  • Serve this curry with rice and homemade naan for a truly festive vegetarian feast!

  • This curry make a great accompaniment to traditional Indian and Pakistani dishes like Chicken Tikka Masala and Baignan Bharta!

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