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Slow Cooker Indian Lobia Masala (Black Eyed Peas Curry)

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 with a mouthwatering recipe for lobia masala – it might just become your new favourite healthy family meal!



Black Eyed Peas (Lobia)

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

Lobia Masala

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


Black Eyed Peas (Lobia)

  1. Rinse and drain the soaked black-eyed peas thoroughly. Place the black-eyed peas, water, and bay leaves in a slow cooker. Set it to high heat.

Lobia Masala

  1. 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.
  2. Add crushed garlic and onion and sauté until the onions turn golden brown.
  3. Stir in curry powder, coriander powder, paprika, and red chilli. Sizzle for a few seconds.
  4. Add the tomato puree and cook for an additional minute, mixing well.
  5. Transfer the tomato-spice mixture into the slow cooker with the black-eyed peas. Stir thoroughly.
  6. Cover the slow cooker and cook on high for seven hours. Once cooked, garnish with fresh cilantro and lemon juice. Enjoy!

TIP: If you prefer a thicker consistency for your curry, 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.

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