Indian black eyed peas recipe (Easy and vegetarian curry)

Indian black eyed peas recipe (Easy and vegetarian curry)

5 from 7 votes

Are you looking for quick high protein vegetarian meals? Make this Indian black-eyed peas recipe today and enjoy this along with rice or any flatbread or as a taco filling or as a sandwich filling.

Prep Time 10

Cook Time 30

Servings

Author Sravanthi Chanda

Ingredients

1 cup black-eyed peas dried
2 cups water
1 cup spinach chopped
¾ cup onions chopped
1 cup tomatoes chopped
1 teaspoon ginger chopped
2 cloves optional
2 cardamom optional
1 bay leaf
½ teaspoon garam masala powder
½ teaspoon red chili powder
½ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
1 tablespoon oil
Salt to taste

Instructions

Soak the dried black-eyed peas for at least 6 hours. You can soak them overnight as well.
Start the Instant pot in saute mode and add oil to it.
Once it is hot enough, add bay leaf, cloves, cardamom, chopped ginger.
Now add finely chopped onions and cook them till they turn translucent. It will take around 3 to 4 minutes.
To these fried onions, add finely chopped tomatoes. You can use canned tomatoes or tomato paste as well. If you are in a hurry, you can finely puree the fresh tomatoes instead of chopping them.
Cook the tomatoes for around 5 minutes and add the spice powders - cumin powder, turmeric powder, coriander seeds powder, red chili powder, garam masala powder, and salt. Mix this well.
Drain the water from soaked black-eyed peas and wash them in clean water a couple of times. Drain the water completely and add these washed cowpeas to the instant pot.
Mix it well so that the tomato mixture is coated well with these black-eyed peas.
Add water to the Instant pot and deglaze the pan to avoid a burn signal.
Cancel the saute mode and close the Instant pot with its lid. Seal the vent and select manual or pressure cook mode, and cook it for 8 minutes on HIGH pressure.
Once the Instant pot finishes cooking, wait for 10 minutes and do a pressure release carefully.
Now start the Instant pot again in saute mode, add chopped spinach leaves, and cook for 3 to 4 minutes. If you are using baby spinach leaves, you can skip cooking again and close the lid for 5 minutes or so.
Indian black-eyed peas curry is ready to serve! Check the post for recipe variations and substitutions.

Nutrition