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.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
I would love to see you remake this recipe. So, please tag us using my #fastcurries on Instagram.
Moreover, try some of our other recipes:
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
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.
- 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.
You must log in to post a comment.