It is a pure bliss to get introduced to such beautiful and delicious South-Indian cooking. Growing up, all I knew about South Indian Cuisine was Dosa, Idlis, Vadas, Uthappam , Sambhar and Chutneys. As a kid and a teenager dosas used to be my favourite. I wasn't much of a fast food person. But the most delighting moment for me to know more about South-Indian Curries was my first ever experience in the US at Sarvana Bhavan. Yes! Can you imagine? I was so delighted to enjoy the meals and I still do whenever I get to visit Sarvana Bhavan! The husband being Tamilian , hence encouraged me to try cooking these curries at home. With the help of friends and family I started to explore more and more South Indian/Tamilian Recipes and this one is one of them.
It amazes me how different it is culturally within India to make our traditional recipes. I love the essence of cooking South Indian Food, maybe because the Prep for making every curry from scratch somehow fascinates me. And on the other hand, I love to cook the Gujarati Recipes which I grew up eating. So we have alternating chances to each of Western and Southern Indian Recipes. The beautiful Black Eyed Peas in Coconut Curry is our favorite. We enjoy our curry with Dosas (Crispy Lentil Crepes), Chapatis (Indian Flat Bread), and rice. It is a delicious, lush curry made with grinding fresh spices and fresh coconut (you can also use frozen coconut). It has a tangy flavor from tamarind and sweet flavor from the coconut. The freshly ground spice mix gives just adds the right spiciness to the curry and trust me you will love how aromatic your kitchen smells.
How to Make the Roast Masala for the Curry?
Making the roast masala is very simple and you need only 5 ingredients to make this spice powder and mostly these are available in all basic cooking pantries, but if not then you can find them easily in any Indian Grocery Store. In a heavy bottom Sauté Pan, Heat about 1Tsp Coconut Oil. Add Cumin Seeds, Coriander Seeds ,Fenugreek Seeds , Pepper Corns and Cloves. Roast them nicely until all the spices are nice and aromatic. Let it cool completely and blend it in spice mixer or your mixer grinder until powdered and it is ready.
A quick tip, you will have a left over roasted spice powder, and you want to save it in an airtight container. Use it the next time or prepare any other beans curry replacing the black eyed peas.
How to Make the Onion Curry Base for the Curry?
In the same pan as you used to roast the spices, add about ½ tablespoon Coconut Oil and roughly chopped onions and shallots. Once they start turning brow, add garlic cloves and saute. Now add the curry leaves and Grated Coconut. Stir it continuously to make sure you don't burn the coconut. Now add tamarind give it a nice stir and turn off the flames. Let it cool. Once completely cool, blend it into a smooth puree. and Keep it aside.
How to make the Black Eyed Peas Curry in an Instant Pot?
Plug-in the instant pot and start it on the Saute mode. Let it heat for about a minute. Add in the coconut oil. Now add the cumin seeds and let them splutter. Add a pinch of asafetida and mix. Add the onion paste we prepared. and mix it nicely. Add in Turmeric Powder and Kashmiri Red Chili Powder (Optional) and salt. Give it a nice mix. You will start the seeing the oil separating from the curry paste. Add salt and the ground roast masala. Strain the water from the soaked Black Eyed Beans. Add the Black Eyed Beans now. Give it a mix and add water. Close the lid and Set the Pressure Release Knob on the Sealing Side. Once you have securely closed the lid, Press Cancel. Now press Pressure cook. Manually Pressure Cook it for 12 Minutes on High Pressure. Let the pressure release naturally. Press Cancel once again. Safely open your IP. Press Saute button and add give the cooked beans and curry a mix. Check if the beans are cooked properly and that they are nice and soft. Now add the coconut milk and give it a nice mix. Turn Off the IP and your curry is done. Add some freshly chopped Cilantro and Serve it with Dosas, Chapatis or Rice. Enjoy!
How to Make Black Eyed Peas Curry In a Pressure Cooker?
The recipe is very simple to follow. Follow the same steps as is and after adding the beans and water, pressure cook it for 6-7 whistles. Let the pressure release naturally, add in the coconut milk and give it a mix. Serve hot.
Can you use Pre-Boiled or Canned Black Eyed Peas?
Yes, you can. If you are using home boiled Black Eyed Peas you can use the same water in the curry. But if you are using canned Black Eyed Peas, I recommend to drain the water and rinse the black eyed peas before adding to our Masala. Add in about ½ Cup water. Let it cook for a minute or two and add the coconut milk. Give it a mix and serve hot!
Instant Pot Black Eyed Peas with Coconut Curry
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Instant Pot
- Saute Pan
- Pressure Cooker
Ingredients
For the Roast Masala
- 1 teaspoon Coconut Oil
- 1 tablespoon Cumin Seeds
- ½ tablespoon Coriander Seeds
- ½ tablespoon Fenugreek Seeds
- ½ tablespoon Pepper Corns
- 2 Cloves
- 3 Dried Red Chillies I Used Kashmiri Dried Chillies so the curry doesn't turn out to be very hot.
For the Onion Paste
- ½ tablespoon Coconut Oil
- 1 Medium Onion
- 2 Shallots
- 6-8 Garlic
- 7-8 Curry Leaves
- ½ Cup Fresh/ Frozen Grated Coconut
- 1 tablespoon Tamarind
For the Curry
- 1 tablespoon Coconut Oil
- ½ teaspoon Cumin Seeds
- Pinch Asafetida
- Onion Paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder I used Kashmiri Chili Powder for a nice red color
- Salt to Taste
- 2 +½ Tbsp Ground Masala Which we prepared earlier
- 2 Cups Water
- ½ Cup Coconut Milk
- 1 Cup Black Eyed Peas Soaked Over Night
Instructions
For the Roast Masala
- Use a heavy bottom Saute Pan on a medium-low flame. Add Coconut oil. Let it heat and add all the whole spices. Cumin seeds, coriander seeds, dry red chillies , fenugreek seeds, pepper corns and cloves. Roast them until nice and aromatic. Make sure you saute them continuously. Saute on a low flame to make sure we are not burning the spices. Set it aside to cool. Once cool, grind the spices in a powdered form using a spice mixer or blender jar.
For the Onion Paste
- In the same pan add coconut oil, let it heat. Add onions and shallots. When they start turning brown, add garlic. Saute for a minute. Add curry leaves, grated coconut. Roast the grated coconut until golden brown. Now add the tamarind. Give it a quick mix. Set it aside and let it cool. Once cool, blend it in a smooth paste.
For the Curry
- Plug-in the instant pot and start it on the Saute mode. Let it heat for about a minute. Add in the coconut oil. Now add the cumin seeds and let them splutter. Add a pinch of asafetida and mix. Add the onion paste we prepared. and mix it nicely. Add in Turmeric Powder and Kashmiri Red Chili Powder (Optional) and salt. Give it a nice mix. You will start the seeing the oil separating from the curry paste. Add salt and the ground roast masala. Strain the water from the soaked Black Eyed Beans. Add the Black Eyed Beans now. Give it a mix and add water. Close the lid and Set the Pressure Release Knob on the Sealing Side. Once you have securely closed the lid, Press Cancel.
- Now press Pressure cook. Manually Pressure Cook it for 12 Minutes on High Pressure. Let the pressure release naturally.
- Press Cancel once again. Safely open your IP. Press Saute button and add give the cooked beans and curry a mix. Check if the beans are cooked properly and that they are nice and soft. Now add the coconut milk and give it a nice mix. Turn Off the IP and your curry is done. Add some freshly chopped Cilantro and Serve it with Dosas, Chapatis or Rice. Enjoy!
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