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Instant Pot Black Eyed Peas Curry with Rice
Black Eyed Peas Curry - Onion, tomatoes and coconut based curry spiced with turmeric, red chili powder and garam masala.
Servings: 6
Calories: 217kcal
Recipe Video
Ingredients
- 1 cup dry black eyed peas 3 cups soaked
- ½ teaspoon cumin seeds
- 3 tablespoon shredded coconut unsweetened
- 1 medium onion roughly chopped
- 1 large ripe tomato quartered
- 1 inch ginger
- 8 garlic cloves
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida optional
- ¼ teaspoon ground turmeric
- 1 tablespoon kashmiri red chili powder
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoons kosher salt divided
- ½ tablespoon jaggery or brown sugar optional
- 2 cups water
- ¼ cup chopped cilantro for garnish
Pot in pot Rice (optional)
- 1 cup white rice
- 1½ cups water
- 1 teaspoon kosher salt
Instructions
- Soak black eyed peas in 3 cups of water overnight or 6 hours. Drain all the water and keep it aside.
- Rinse and drain the rice. Add water and salt and keep aside.
- Blend cumin seeds, coconut, onion, tomato, ginger and garlic to make a smooth paste.
- Turn the Instant Pot to Saute(more) mode and heat oil. Add mustard seeds and allow them to crackle. Add asafetida and turmeric. Add the onion and tomato paste and cook for a minute stirring frequently.
- Add red chili powder, cumin and coriander powder, garam masala and salt. Mix well. Put a glass lid on and cook for 3-4 mins.
- Open the glass lid and mix everything once more. Making sure no spices are stuck to the bottom of the pot.
- Add jaggery, black eyed peas and water. Give a quick stir.
- Put a tall trivet in the pot. Put the rice container on top of the trivet.
- Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 8 minutes. Open after 10 mins or allow full natural pressure release.
- Remove the rice container. Remove the trivet. Garnish with chopped cilantro. Enjoy hot!
Notes
If you do not have time to soak the beans, simply increase the pressure cook time to 20 mins and allow natural pressure release. With the increased cook time, you can make pot in pot brown rice instead of white rice
Nutrition
Calories: 217kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1201mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 6.5mg | Calcium: 40mg | Iron: 2mg
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