Soak the black-eyed peas for 30 minutes in warm water. And be ready with your vegetables.
1.5 cup black-eyed peas
Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.
2 teaspoon oil
As the oil heats up, add cumin seeds. When it starts to crackle, add minced garlic cloves, and chopped ginger.
2 garlic, 1 teaspoon cumin seed, ¼ inch ginger
Now add chopped onion. Saute for 40 seconds and continue to stir.
Add chopped tomatoes. Saute for 2 minutes.
Add all the spices( coriander powder, cumin powder, turmeric, garam masala, and red chili powder) and again continue to stir well. (20 seconds)
½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ¼ teaspoon garam masala
Add rinsed black-eyed peas, salt, and water. Stir well.
2 cups water
Press CANCEL button on Instant Pot.
Close the lid on the pot, and turn the valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
Add the cilantro and mix well.
1 tablespoon Cilantro
Black Eyed Peas Curry is ready. Serve hot paired with Naan, roti or rice.