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Instant Pot Black Eyed Peas Curry with Rice
4.7 from 123 votes

Instant Pot Black Eyed Peas Curry with Rice

This Instant Pot Black Eyed Peas Curry features soaked black-eyed peas cooked with a blended spice paste including mustard seeds, garam masala, ginger, garlic, and Kashmiri red chili powder. The dish offers rich, layered flavors from warming spices and a slightly sweet note from jaggery, cooked pressure-free in one pot with an optional pot-in-pot white rice accompaniment. A garnish of chopped cilantro adds freshness to the hearty curry.

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

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

    Cup of Yum
  1. Soak black eyed peas in 3 cups of water overnight or 6 hours. Drain all the water and keep it aside.
  2. Rinse and drain the rice. Add water and salt and keep aside.
  3. Blend cumin seeds, coconut, onion, tomato, ginger and garlic to make a smooth paste.
  4. 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.
  5. 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.
  6. Open the glass lid and mix everything once more. Making sure no spices are stuck to the bottom of the pot.
  7. Add jaggery, black eyed peas and water. Give a quick stir.
  8. Put a tall trivet in the pot. Put the rice container on top of the trivet.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 217

% 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.