Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat

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This effortless Indian Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat is the only side salad recipe you need. This salad features a bunch of vegetables, peanuts, spices, black eyed peas, and a lot more!

What ingredients do I need to make Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat?

Black Eyed Beans (Lobia) (soaked in 3 cups of water for 4 hours), raw unsalted peanuts (with skin or skinless), water, onion, serrano peppers, cilantro leaves, tomatoes, cucumber, bell pepper, chaat masala, dried mango powder (amchur), lemon juice, black salt, ground cumin, salt and red chili powder.

How do I make Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat?

Firstly, rinse and soak the dry black-eyed peas for 4 hours in 3 cups water. Secondly discard the water when you are about to cook.

Thirdly, we are going to use the pot-in-pot method. Which means, we will boil the black-eyed pea and the peanuts at the same time. Not to mention, this cooking method takes the convenience of the instant pot to the next level.

So, when you are ready to cook, place the soaked black-eyed pea in the inner pot.  Further add in 3 cups water to the inner pot.

Next place the trivet in the pot and in a small stainless-steel bowl place the raw peanuts with 1 cup water over the trivet. 

This step enables both the chickpea and the peanuts to cook at the same time. Close the lid on the instant pot and select manual. Pressure cook the black-eyed peas and peanuts for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure.

When the 10 minutes are up release the pressure, discard the water and keep the black-eyed pea and peanuts aside.

Meanwhile, chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice, dice the cucumber and bell pepper to 1/4-inch dice.

Now time to assemble the salad. In a large bowl that will hold the salad, toss together the boiled black-eyed pea, and peanuts. Further add in chopped onions, serrano peppers, cilantro leaves, tomatoes, cucumber, and bell pepper. Furthermore, add in chaat masala, amchur powder (dry mango powder), lemon juice, black salt, ground cumin, salt, and red chili powder. Mix well and serve either at room temperature or cold.

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Moreover, try some of our other recipes:

Egg Masala Pav Bhaji

Paneer Pav Bhaji

Easy Mumbai Cheese Pav Bhaji

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Cucumber Tomato Cilantro Salad

Boiled Peanut Salad – Instant Pot Protein Chaat

Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat

Shilpa
This effortless Indian Instant Pot Lobia Salad – Black Eyed Peas Peanut Chaat is the only side salad recipe you need. This salad features a bunch of vegetables, peanuts, spices, black eyed peas, and a lot more!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine Indian
Servings 6

Equipment

  • Electric Pressure Cooker

Ingredients
  

  • 2 cups dried black eyed peas (soaked in 3 cups water for 4 hours)
  • 1 cup raw unsalted peanuts  (with skin or skinless)
  • 4 cups water (divided) (to pressure cook black eyed peas and peanuts)
  • 1 onion, small (1 cup finely chopped)
  • 2 serrano peppers, small (hari mirch, 1 tsp chopped)
  • 1/2 cup cilantro leaves, finely chopped (dhaniya ke patte)
  • 2 tomatoes, large (1 and 1/2 cups, finely chopped)
  • 1/2 cucumber (1/4 inch diced)
  • 1/2 bell pepper (1/4 inch diced)
  • 2 tsp chaat masala  
  • 1 tsp mango powder      (amchur/amchoor powder)
  • 1/2 tbsp lemon juice (you can add more if you like more tang)
  • 1/2 tsp black salt   (kaala namak)
  • 3/4 tsp ground cumin     (jeera powder)
  • 1 tsp salt
  • 3/4 tsp red chili powder    (cayenne pepper)

Instructions
 

Prep

  • Rinse and soak the dry black-eyed peas for 4 hours in 3 cups water. Discard the water when you are about to cook.

Cook

  • When you are ready to cook, place the soaked black-eyed pea in the inner pot.  Further add in 3 cups water to the inner pot. Next place the trivet in the pot and in a small stainless-steel bowl place the raw peanuts with 1 cup water over the trivet.
  • Close the lid on the instant pot and select manual. Pressure cook the black-eyed peas and peanuts for 15 minutes. Let the pressure release naturally for 10 minutes and then quick release the pressure.
  • When the 10 minutes are up release the pressure, discard the water and keep the black-eyed pea and peanuts aside.

Assemble

  • Chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice, dice the cucumber and bell pepper to 1/4-inch dice.
  • In a large bowl that will hold the salad, toss together the boiled black-eyed pea, and peanuts. Further add in chopped onions, serrano peppers, cilantro leaves, tomatoes, cucumber, and bell pepper. Furthermore, add in chaat masala, amchur powder (dry mango powder), lemon juice, black salt, ground cumin, salt, and red chili powder. Mix well and serve either at room temperature or cold.

Notes

On a scale of 1 to 5 in terms of spice levels I would place this dish at 3, with 1 being low and 5 being high. So you can reduce, eliminate or increase the serrano peppers and reduce or increase the red chili powder as per your spice tolerance.
You can also use canned black-eyed pea…although I have not used it. Make sure to discard all the water from the can. If you do decide to use canned black-eyed pea beans then a rule of thumb is approximately 1 cup dried black-eyed peas equals to 2 and 1/2 cups cooked canned peas. So you can use 5 cups of canned peas for this recipe. If you use canned chickpea then you don’t need to pressure cook it initially as the recipe demands. You will need to pressure cook the peanuts.
Keyword Black Eyed Peas Instant Pot Salad, Black Eyed Peas Salad, Indian Black Eyed Peas, Instant Pot Black Eyed Peas Salad, Instant Pot Chawli, Instant Pot Indian Black Eyed Peas, Instant Pot Lobia Peanut Salad, Instant pot rongi, Lobia Peanut Salad, Lobia Salad
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