Soak the dried black-eyed peas overnight or a minimum of 4 hours.

Chop all the veggies - onion, tomatoes, ginger, garlic, keep it aside.

Enjoy convenience and flavor with this pressure cooker lobia recipe:

Heat oil in the pressure cooker and add cumin seeds, bay leaf, and a pinch of asafetida. Allow the seeds to splutter.

Add finely chopped onions and sauté until they turn golden brown. Stir in ginger and green chilies, cooking for a minute.

Add ground spices – coriander powder, red chili powder, turmeric powder, amchur, and tomatoes.

Cook until tomatoes soften, breaking down to form a thick and flavorful base.

Add the soaked lobia and sauté for a couple of minutes.

Pour in enough water to cover the lobia, add salt to taste, and mix well.

Secure the lid of the pressure cooker and cook on medium heat. Once the pressure builds up, lower the heat and simmer for about 15-20 minutes, allowing the lobia to cook thoroughly.

Once done, let the pressure release naturally, and open the lid. Add garam masala, fresh cilantro, and lemon juice (optional) for an extra burst of flavor.

Serve the aromatic pressure cooker lobia with rice or bread.

Drain the water from the soaked black-eyed peas, rinse and keep it aside.

Turn on Instant Pot to sauté mode (high), add oil, cumin seeds, bay leaf, and chopped onions. Sauté for 3-5 minutes, or until onions are translucent.

Add chopped garlic, and sauté for 30 seconds.

Add beans, water, and salt to taste. Close the lid with a vent in the sealing position.

Turn on Instant Pot to Manual / Pressure Cook (high) for 15 minutes. Let pressure release naturally, around 10 minutes, and then release the remaining pressure manually.

Open the Instant pot, and check if the beans are soft and cooked. If required, add a few minutes of pressure cooking.

Garnish with some fresh coriander. Serve hot with steamed rice.