A favorite amongst my boys, Black Eyed Peas Curry cooked in a smooth onion, tomatoes and coconut based sauce has earthy flavors from turmeric, cumin seeds and coriander seeds and is perfectly spiced with the mild Kashmiri red chili powder and aromatic garam masala.
Piping hot black eyed peas curry with rice and some warm chapati’s is a common scene in our home.
Throw in some onions, tomatoes, coconut, cumin seeds, ginger and garlic in a blender to make a smooth paste.
Once the spice paste is ready, this recipe is easy to cook in Instant Pot. With the Pot in Pot cooking, stick in the rice along with the beans and spices and you have the whole meal ready in no time!
I sauté the onion-tomato-coconut paste for few minutes and then add the remaining ingredients and then place the stainless steel bowl with rice on a tall trivet. Best Part of this recipe is you can do a natural pressure release and forget about it until you are ready to eat!
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Black Eyed Peas Curry and Rice - Instant Pot
Ingredients
- 1 cup dry black eyed peas 3 cups soaked
- 1/2 teaspoon cumin seeds
- 3 tablespoon shredded coconut unsweetened
- 1 medium onion roughly chopped
- 1 large ripe tomato quartered
- 1 inch ginger
- 8 garlic cloves
- 1 tablespoon cooking oil
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon asafetida optional
- 1/4 teaspoon turmeric
- 1 tablespoon kashmiri red chili powder
- 1/2 tablespoon cumin powder
- 1/2 tablespoon coriander powder
- 1 teaspoon garam masala
- 3 teaspoon salt divided
- 1/2 tablespoon jaggery or brown sugar optional
- 1/4 cup chopped cilantro for garnish
- 1 cup white rice
Instructions
- Soak black eyed peas in 3 cups of water overnight or 6 hours. Drain all the water and keep aside.
- Rinse and drain the rice. Add 1.5 cups of water and 1 teaspoon of salt and keep aside.
- Blend cumin seeds, coconut, onion, tomato, ginger and garlic to make a smooth paste.
- Turn the Instant Pot to Saute(more) mode and heat oil. Add mustard seeds and allow them to crackle. Add asafetida and turmeric. Add the onion and tomato paste and cook for a minute stirring frequently.
- Add red chili powder, cumin and coriander powder, garam masala and 2 teaspoon salt. Mix well. Put a glass lid on and cook for 3-4 mins.
- Open the glass lid and mix everything once more. Making sure no spices are stuck to the bottom of the pot.
- Add jaggery, black eyed peas and 2 cups of water. Give a quick stir.
- Put a tall trivet in the pot. Put the rice container on top of the trivet.
- Close IP lid with pressure valve to sealing. Cook on Manual(Hi) for 8 minutes.
- Open after Natural Pressure Release.
- Remove the rice container. Remove the trivet. Add more water if needed. Adjust salt accordingly. Garnish with chopped cilantro. Enjoy hot!
Video
Nutrition
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Hans Susser says
Oh my,
I am ready to dig in 🙂
Cheers !
Archana says
Thank you!
blondieaka says
This sounds lovely and flavoursome …I don’t have an Instant Pot ( It is) on my to buy list so it will be slow cooked but hopefully just as good:)
Archana says
Yes! Slow cooker will work well too! Let me know how you like it.
InspiresN says
looks delicious, adding jaggery seems interesting!
Archana says
Thank you! Many Maharashtrain curries use jaggery. You can always skip it if you like.
Sumith says
Lovely post! Beautiful captures, very vibrant and sounds delicious. Nice one Archana.
Archana says
Thank you Sumith!!
Twinkle says
If I don’t soak the black eye peas, how long should I cook it for?
Archana says
Hi Twinkle, 20-25 minutes for unsoaked black eyed beans. Let me know if you have any other questions.
sonal says
Should I add extra water if my beans are unsoaked? Also, do I cook the beans for 20 mins and then add the rice to the IP?
Archana says
Hi Sonal, I would highly recommend soaking your beans. They will be soaked well in 4 hours. If you decide to use unsoaked, you can first cook them in 2 cups of water on Manual(Hi) for 20 mins. Then follow the rest of the recipe. Hope this helps.
Kelly says
You have to soak beans overnight- isn’t the pot supposed to eliminate that step?
Archana says
Hi Kelly! Yes you can cook dry beans in Instant Pot and that works very well. We grew up eating beans that were pre-soaked and also easier to digest. It is only a matter of preference 🙂
Nilu says
Hi archana,
What height is the trivet u used and where did u buy it? Thanks!
Archana says
It is 2.75 inches and I bought it on amazon.
Cassandra|Delectatus says
Will the tall trivet hold the rice above the surface of the beans and liquid? I’d love to try this!
Archana says
Yes!!
Gerry Smith says
I’m a carnivore but I moved downtown in the arts district and am having to cook vegan and vegetarian more often. I don’t have an Instant Pot so just used my regular calphalon pots and pans. Food was delicious and I garnished with roasted broccoli. Yum! My chapati was mediocre. Must not have had a decent recipe. Using regular pans probably added 5-10 minutes to my total cook time. Since I was cooking with a female friend and drinking wine, the extra time seemed like no time at all.
Archana says
Thank you Gerry! I am glad you enjoyed this curry. Also since black eyed peas cook pretty quickly it is also a good option to cook them on stove-top.
Shwetha says
Hi .. I see u have added onions n tomatoes again with the black eyed peas.
Archana says
This recipe uses spice paste made with onions and tomatoes
Uma says
Hi Archana,
Thank you for your recipes!
What changes work I make if I wanted to delay cook by 10 hours (before I leave for work in the morning)? I have pre-soaked beans. Thanks!
Archana says
Just set the delay timer. You could have skipped the soaking step.
Deepa says
Hi Archana, Can I make the tomato paste 1-2 days before?
Archana says
Yes absolutely!!
Sonali says
Is there any change required, if I don’t want to make rice?
Thanks,
Sonali
Archana says
Same steps, just skip the rice part
Palvi K. says
Great recipe! I made it today (just the black eyed peas, not the rice). It was EXCELLENT! Thank you for sharing it!
I used my 6 quart Ultra Instant Pot to make it. But in future, can I use my 4 quart instant pot? And if I have company, can I double up the recipe?
Thanks!
Archana says
yes you can use your 4-QT and def can double in qt. Enjoy!
mary says
This was so so good!!
Dawn says
Hello! If you double the recipe, would you also double the water? 4 cups of water seems like a lot of water to use. Thank you!
Archana says
You can start with 2 to 3 cups of water and add more after pressure cooking if needed.
Arvind Thakkar says
Excellent! Delicious, black-eyed peas! It needed just a squeeze of lemon. Is this what you would call an Usal? Would the same recipe work with other kinds of pulses like Matki, Mung and White beans?
Archana says
Yes it can work for other pulses. But for Matki I have an awesome recipe from my mom – https://ministryofcurry.com/spicy-misal-pav/