Indian black eyed peas recipe (Easy and vegetarian curry)
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.
Servings 4
Equipment
- Instant Pot
Ingredients
- 1 cup dried black-eyed peas
- 2 cups water
- 1 cup chopped spinach
- ¾ cup chopped onions
- 1 cup chopped tomatoes
- 1 teaspoon chopped ginger
- 2 cloves
- 2 cardamom
- 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.