Instant Pot Black Eyed Peas with Coconut Curry
Black Eyed Peas with Coconut Curry is absolutely delicious Vegan South-Indian Recipe prepared from scratch. It is a lush curry, which has sweetness of Coconut, Tang of Tamarind and Spice of Beautiful Home Made Spice Roast. We typically enjoy this curry with Puri (Deep Fried Fluffed Indian Bread), Dosas (Savory Lentil Crepes), Chapatis (Indian Flat Bread) and Rice.
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Servings: 4 People
Equipment
- Instant Pot
- Saute Pan
- Pressure Cooker
Ingredients
For the Roast Masala
- 1 Tsp Coconut Oil
- 1 Tbsp Cumin Seeds
- 1/2 Tbsp Coriander Seeds
- 1/2 Tbsp Fenugreek Seeds
- 1/2 Tbsp 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
- 1/2 Tbsp Coconut Oil
- 1 Medium Onion
- 2 Shallots
- 6-8 Garlic
- 7-8 Curry Leaves
- 1/2 Cup Fresh/ Frozen Grated Coconut
- 1 Tbsp Tamarind
For the Curry
- 1 Tbsp Coconut Oil
- 1/2 Tsp Cumin Seeds
- Pinch Asafetida
- Onion Paste
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder I used Kashmiri Chili Powder for a nice red color
- Salt to Taste
- 2 +1/2 Tbsp Ground Masala Which we prepared earlier
- 2 Cups Water
- 1/2 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!