Instant Pot Black Eyed Peas Curry with Rice

Name: Instant Pot Black Eyed Peas Curry with Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 cup dry black eyed peas; ½ teaspoon cumin seeds; 3 tablespoon shredded coconut; 1 medium onion; 1 large ripe tomato; 1 inch ginger; 8 garlic cloves; 1 tablespoon oil; ½ teaspoon mustard seeds; ⅛ teaspoon asafetida; 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; ½ tablespoon jaggery or brown sugar; 2 cups water; ¼ cup chopped cilantro; 1 cup white rice; 1½ cups water; 1 teaspoon kosher salt

User Reviews

4.7

123 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Calories
217 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Black Eyed Peas Curry with Rice

Jeffrey Bond

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Black Eyed Peas Curry - Onion, tomatoes and coconut based curry spiced with turmeric, red chili powder and garam masala.

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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

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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!

Equipments used:

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 Information

Show Details

Calories 217kcal (11%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 1201mg (50%) Potassium 261mg (7%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 620IU (12%) Vitamin C 6.5mg (7%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 217 kcal

% Daily Value*

Calories	217kcal	11%
Carbohydrates	38g	13%
Protein	5g	10%
Fat	4g	6%
Saturated Fat	1g	5%
Sodium	1201mg	50%
Potassium	261mg	6%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	620IU	12%
Vitamin C	6.5mg	7%
Calcium	40mg	4%
Iron	2mg	11%