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Instant Pot Lobia Salad - Black Eyed Peas Peanut Chaat

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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian
Ingredients Equipment Method Notes

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)

Equipment

  • Electric Pressure Cooker

Method
 

Prep
  1. 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
  1. 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.
  2. 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.
  3. When the 10 minutes are up release the pressure, discard the water and keep the black-eyed pea and peanuts aside.
Assemble
  1. 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.
  2. 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.