Black Eyed Peas Curry

4.88 from 8 votes

Nutritious, gluten-free and vegan black-eyed peas curry is a delicious dish that goes well with rice or any Indian flatbread. It is a freezer-friendly dish that makes a comforting midweek meal and a great dish to add to a weekly meal plan.

Prep Time10

Cook Time35

Soaking Time6

Total Time6 45

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 1291kcal

Author: Geetha

Equipment

Instant Pot
Ladle

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

1 cup (or) 195 gms Black Eyed Peas
2 Teaspoons Oil
1 Bay Leaf
small piece Cassia/Dalchini
2 Cloves
1 Teaspoon Cumin
140 gms Onion peeled and finely chopped
1 inch Ginger peeled and finely chopped
2 cloves Garlic peeled and finely chopped
160 gms Tomato Puree/Passata
½ Teaspoon Turmeric
1 Teaspoon Chilli Powder
½ Teaspoon Garam Masala
½ Teaspoon Coriander Powder
Salt as required
18 gms Desiccated Coconut
Juice from half a lemon
3 Cups Water
handful Fresh Coriander Leaves chopped

Instructions

Wash the peas in a colander under cold running water to remove dirt.
1 cup (or) 195 gms Black Eyed Peas
Wash the peas in a colander under cold running water to remove dirt.
Soak them in a bowl with 3 cups of water for 6 hours or overnight. After 6 hours, drain the water and keep peas aside.
Gather all the ingredients and keep them on the kitchen platform and prep the vegetables.
Plug in an instant pot and press the "sauté" button.
Heat the oil in an inner pot, once hot add a bay leaf, cassia, cloves and sauté for a few seconds until aromatic.
2 Teaspoons Oil, small piece Cassia/Dalchini, 2 Cloves, 1 Bay Leaf
Add the cumin and sauté for a minute until it turns aromatic.
1 Teaspoon Cumin
Add the onion, ginger and garlic and cook for 8-10 minutes or until the onion turns soft and translucent.
140 gms Onion, 1 inch Ginger, 2 cloves Garlic
Stir in the tomato puree, turmeric, chilli powder, coriander powder and garam masala. Cook for 3-4 minutes or until raw aroma vanishes.
160 gms Tomato Puree/Passata, ½ Teaspoon Turmeric, 1 Teaspoon Chilli Powder, ½ Teaspoon Garam Masala, ½ Teaspoon Coriander Powder
Add drained black-eyed peas, salt, fresh water and stir well. Deglaze the pot well.
1 cup (or) 195 gms Black Eyed Peas, 3 Cups Water, Salt
Press the cancel button.
Close the pot with a lid, press the "pressure cook/manual" button, and set the timer to 10 minutes at high pressure.
Move the pressure valve to the "seal" position.
After the set timer goes off, let the pressure release naturally (NPR) for 10 minutes and then move the pressure valve to the "vent" position. Press the cancel button or switch the instant pot power off.
Once the pressure is completely released and the knob next to the pressure valve goes down, take the lid off the pot.
Add coriander, lemon juice, desiccated coconut and stir well.
18 gms Desiccated Coconut, Juice from half a lemon, handful Fresh Coriander Leaves
Enjoy delicious black-eyed pea curry with rice or chapati.

Video

Notes

Soaked peas not only cook faster but also make them easier to digest.

If you are short of time, soak the peas for at least 1 hour in hot water.

Ensure to deglaze the pot before turning it to pressure cook mode. Otherwise, it will result in a "burn" message.

Before closing the pot make sure the inner silicone seal is fixed properly to the lid.

To multiply the quantity, increase the ingredients but NOT the cooking time.

Regardless of double or triple quantity, keep the pressure cook/manual cooking time the same. Instant pot just takes a little longer to come to pressure and then the timer countdown starts.

Nutrition