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black eyed peas curry with rice
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4.65 from 34 votes

Instant Pot Black Eyed Peas Curry with Rice

Black Eyed Peas Curry - Onion, tomatoes and coconut based curry spiced with turmeric, red chili powder and garam masala.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 217kcal


Pot in pot Rice (optional)

  • 1 cup white rice
  • cups water
  • 1 teaspoon kosher salt


  • Soak black eyed peas in 3 cups of water overnight or 6 hours. Drain all the water and keep it aside.
  • Rinse and drain the rice. Add water and 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 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 water. Give a quick stir.
  • Put a tall trivet in the pot. Put the rice container on top of the trivet.
  • Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 8 minutes. Open after 10 mins or allow full natural pressure release.
  • Remove the rice container. Remove the trivet. Garnish with chopped cilantro. Enjoy hot!



If you do not have time to soak the beans, simply increase the pressure cook time to 20 mins and allow natural pressure release. With the increased cook time, you can make pot in pot brown rice instead of white rice


Calories: 217kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1201mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 6.5mg | Calcium: 40mg | Iron: 2mg
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