Black Eye Peas/ Lobia


- 1 cup dried black eyed peas, soaked for 1-2 hours
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- 1 onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger

  1. Soak the dried black eyed peas in cold water for 1-2 hours. Drain, rinse and set aside.
  2. Press the sauté button, and add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to turn brown, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onions begin to turn brown.
  3. Add the garlic, ginger and spices, stir, then add the diced tomatoes. Cook for 2-3 minutes, or until the tomatoes break down.
  4. Add the drained black eyed peas to the pot along with the 2 cups of water and mix well.
  5. Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  6. Naturally release pressure.
  7. Garnish with cilantro if desired.

Black eye Peas, especially the creamy white, are loaded with antioxidant agents – vitamin A and vitamin C