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Konkani Lobia (Tangy Black-Eyed Peas)
Quick, tangy black-eyed peas with zucchini and butternut squash. Make this lobia recipe from the Konkan region of southwestern India in your Instant Pot.
👥 6 Servings👤 Rinku Bhattacharya📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Set the Instant Pot to Sauté mode and heat the oil until the pot registers hot. Add the mustard seeds, wait until they crackle, and then add the curry leaves, cumin, coriander, and tomatoes, and cook until the tomatoes have softened, this takes about ⏱️ 3 minutes.
tomatoes, chopped3
2
Stir in the cayenne pepper powder, black-eyed peas, salt, and 1 cup water.
3
Press Cancel to turn off Sauté mode. Close the lid and set Instant Pot on Manual Pressure mode for ⏱️ 9 minutes. When the cooking time is complete, do a Quick Pressure Release.
4
Once the pressure is released, open the lid, and stir in the butternut squash, zucchini, and tamarind paste. Close the lid and set on Manual Pressure mode for ⏱️ 1 minute. When cooking time is complete, do Quick Pressure Release. Stir in the coconut milk. Enjoy with rice or flatbreads.
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