Instant Pot Black Eyed Peas Curry with Rice
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Calories
217 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Black Eyed Peas Curry with Rice
Description
The recipe begins by soaking black-eyed peas overnight for tenderness. A smooth paste made from cumin seeds, coconut, onion, tomato, ginger, and garlic forms the curry base, which is sautéed with mustard seeds, asafetida, turmeric, and other spices. Adding jaggery balances the heat and acidity. Cooking under pressure in the Instant Pot creates a deep, melded flavor and soft beans. Pot-in-pot cooking of white rice allows serving the curry with rice conveniently cooked simultaneously but separate.
This versatile curry has a complex spice profile with a creamy texture from the blended paste and tender peas. It can be garnished with fresh cilantro for brightness. If pressed for time, the notes suggest increasing pressure cooking to 20 minutes to skip soaking and allow the use of brown rice instead.
Ingredients
- 1 cup black-eyed peas 3 cups soaked, dry
- ½ teaspoon cumin seeds
- 3 tablespoon coconut unsweetened, shredded
- 1 onion roughly chopped, medium
- 1 tomato quartered, large, ripe
- 1 inch ginger
- 8 garlic cloves
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida optional
- ¼ teaspoon Turmeric ground
- 1 tablespoon Kashmiri red chili powder
- ½ tablespoon cumin ground
- ½ tablespoon ground coriander
- 1 teaspoon garam masala
- 2 teaspoons kosher salt divided
- ½ tablespoon jaggery optional, or brown sugar
- 2 cups water
- ¼ cup cilantro for garnish, chopped
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 skip soaking black-eyed peas, increase pressure cooking time to 20 minutes and use natural pressure release for best tenderness.
- With longer cooking, you can substitute white rice with brown rice in the pot-in-pot method.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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