Delicious and healthy Instant pot Black Eyed Peas Curry , spices and tomatoes. Flavorful yet simple recipe goes well with bowl of rice or any flat bread.
If you are looking for simple and healthy Instant Pot Black Eyed Peas Curry, then here is your solution. This recipe only requires olive oil and no broth or coconut milk and is still delicious and perfect with bowl of rice or any kind of flat bread. This is made with my one and only sauce for all the beans curry recipes.
Best part is that you can also make it on a stove top using a pressure cooker or with soup pot.
Why Black-Eyed Peas?
Black Eyed peas has been eaten as southern tradition during the first day of New year to bring good luck. In India also Black-Eyed peas are considered auspicious and is served as an offering to God especially during the Navaratri festival in South India. We call Karamani in Tamil and Vella payaru in Malayalam and Lobia in Hindi. Even though it is native of Northern Africa, it travelled all over the world through the colonial trade.
Health Benefits of Black Eyed Peas:
Like any other beans, Black Eyed Peas are excellent source of protein and soluble fiber. it is a complete protein, containing all nine essential amino acids.
Daily intake of peas such Black Eyed peas and chickpeas helps you in the diabetic management as well as weight loss thanks to its fiber content and slow-digesting carbohydrates that helps keep hunger pangs away.
How to make this Healthy Instant Pot Black Eyed pea curry?
Ingredients you need black eyed peas. You can use dried black-eyed peas or canned ones. If you are using canned ones you need to drain the liquid and wash thoroughly to remove all the salt that is used as a preservative and only need to cook less time.
Oil: You can use olive oil / coconut oil, only need less quantities.
Onion: use red or sweet onions both works well in this recipe.
Tomato: I like to use fresh tomatoes you can use tomato paste, or canned tomatoes if you want.
Ginger garlic paste: Fresh Ginger garlic paste is a must you only need a microplane zester to make fresh ginger garlic paste. If you do not want to use store bought ginger garlic paste.
Turmeric powder ; Not only adds flavor to the curry it also helps increasing immunity.
Spices: you only need a few spices:
Ground cumin, ground coriander, paprika, Cayenne pepper and garam masala.
Ground cumin and coriander adds flavor and taste to curry.
Paprika adds color while cayenne pepper and green chili adds heat to the recipe.
Garam masala adds flavor boost if you have it in hand.
Points to Remember
If you are using Instant pot you do not need to soak the black-eyed peas. Just wash with water and add to sauce and cook.
If you are using canned beans, then you do not need to cook long time just 1-minute manual pressure is enough.
If you are using stove top, then soak the black-eyed peas for 1-2 hours and then cook it in a soup pot for 35 – 40 minutes or until beans hold the firm size. If you have pressure cooker cook, then use it for 15 minutes about 8 whistles. Then add it to sauce.
First make a base with onion, ginger garlic paste and tomato with spices. This step will enhance the flavor of the curry, rather than dumping everything and cooking it.
There is no need to add any broth to recipe. Again, if you want you can add vegetable broth.
Once you cooked manual pressure after 10 minutes or natural pressure release open the pot and press sauté function to cook and adjust the thickness of the curry. Again, no need to add any cornstarch or flour as Indian curries does not require any thickening agent.
Variation to This Healthy Instant Pot Black Eyed Peas curry.
You can follow all the step except adding black eyed peas, use chickpeas, northern beans, cannellini beans, black beans, pinto beans, and fava beans. Basically, this is only one sauce for all the curries.
One thing to keep in mind if you are using dry chickpeas is to cook for about 25 minutes in Instant Pot. While rest of beans requires only 14 minutes.
If you want to make it rich you can add coconut milk in the end and switch of the flame. As coconut milk tend to curdle if you heat them and separates from coconut oil.
Adding curry leaves is entirely optional. I did not add it here, you can. But in the end try to add some cilantro leaves.
Try this curry with bowl of rice, flatbread or even piece of bread. If you try this recipe, please tag me @nidhinikhil in Instagram or @zestysouthindiankitchen in Facebook
Healthy Instant Pot Black Eyed Peas Curry
- ½ cup dried Black Eyed Peas
- 1 tablespoon olive oil
- 1 green chili
- 1 cup red onion chopped
- ½ tablespoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon sweet paprika Kashmiri chili powder
- ¼ teaspoon cayenne pepper optional if you want heat add this
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- 2 to mato chopped
- ¾ teaspoon salt
- 1 ½ cup Water
- Cilantro leaves for garnishing.
- First heat oil by switching on sauté function. Then add olive oil, 1cup chopped onion.
- When you add the onion add salt to speed up the process. To this add ginger- garlic paste and cook for minute. Then add spices, cumin, coriander powder, turmeric powder, sweet paprika, Cayenne if using. Mix well again then add tomato and mix again. To this add washed black-eyed peas and add 1 ½ cup water. Pressure cook for about 14 minutes. Once pressure is released add garam masala and cilantro leaves and enjoy.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.