• Soak beans for 4 - 6 hrs or over night. then remove from water and keep aside for further process.
• Heat 2 tbsp oil in a pressure cooker (manual or electric).
• Add cumin seeds and let it crackcle.
• Add ginger garlic paste or chopped ginger, garlic.
• Saute for a minute.
• Add chopped onion and saute till translucent.
• Add chopped tomatoes and cook till they are soft and mushy.
• Then add the ground spices mentioned in the ingredients list above and salt. Stir well.
• Add 2 - 4 tbsp water if required to avoid burning of spices.
• Add soaked beans and mix well.
• Season with salt & pepper. Cook on medium flame for 3 - 5 minutes.
• Add water 1 cup water before closing the lid of the cooker.
• Close lid of cooker and pressure cook for 5 - 6 whistles.
• Turn off hear and wait for natural pressure release.
• Once lid opens, with a spoon press beans slightly so as to give it a little creamy consistency.
• Another way is take out 1cup of cooked curry and blend it to a coarse puree.
• and add that back to the cooker. This will thicken the curry gravy.
• Garnish with chopped coriander leaves.

Lobia Curry in Instant Pot

• Start the instant pot on saute mode for 5 minutes.
• Once the inner pot is hot, add oil.
• Add cumin seeds, onion, ginger, garlic to the pot.
• Saute for 2 minutes till onions are translucent.
• Then add chopped tomatoes, tomato paste to the pot.
• Saute for 2 minutes till tomatoes are cooked.
• Now add all the ground spices mentioned in the list above and saute.
• Add 3 - 4 tbsp broth and deglaze the pot.
• Now add soaked lobia and saute for a minute.
• Add 2 cups water or broth to the pot.
• Deglaze again before closing the lid.
• Turn off saute mode and start pressure cook mode.
• Seal vent and set timer to 10 minutes.
• After that let it be on natural pressure release.
• Once pressure released, open the lid.
• Garnish with fresh cilantro leaves.
• For a thicker consistency, coarsely blend few of the beans with a spoon or blender.