Description

🥣 Ingredients

• 1 cup dried black-eyed peas (soaked for 4–6 hours)

• 1 medium onion, finely chopped

• 2 medium tomatoes, pureed

• 2 green chilies, slit

• 1 teaspoon ginger-garlic paste

• 1 tablespoon oil (sunflower or avocado oil)

• 1 teaspoon cumin seeds

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 teaspoon red chili powder

• ¾ teaspoon salt (adjust to taste)

• 2 cups water (adjust as needed)

• 1 tablespoon fresh lemon juice

• Fresh coriander leaves for garnish

🔥 Instructions

1. Prepare Black-Eyed Peas:

• Rinse and soak black-eyed peas for at least 4–6 hours or overnight.

• Drain the water before cooking.

2. Sauté Spices:

• Turn the Instant Pot to ‘Sauté’ mode. Add oil and cumin seeds.

• When they splutter, add chopped onions and green chilies. Sauté until golden.

• Add ginger-garlic paste and cook till the raw smell goes away.

3. Build the Curry Base:

• Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

• Stir in the pureed tomatoes and cook until the oil starts separating from the masala.

4. Pressure Cook:

• Add the soaked black-eyed peas and 2 cups water. Mix well.

• Close the lid and cook on ‘Manual’ or ‘Pressure Cook’ mode for 12 minutes.

• Allow natural pressure release for 10 minutes.

5. Final Touch:

• Open the lid, stir gently, and add garam masala and lemon juice.

• Garnish with fresh coriander leaves before serving.