January 28, 2021 5 Comments
This Instant Pot recipe is adapted from my book The Indian Slow Cooker, page 95. If you don't have this essential and classic guide to Indian food in your crock pot, why not? And if you do have it and love it as so many of you have told me, please do consider writing a review on Amazon. We authors live for your reviews. Why do I promote slow cookers, electric pressure cookers and stovetop Dutch ovens like my favorite Le Creuset? Because I do not believe that there is just one way to cook. If you love cooking, you love anything that enables you to get that delicious meal in front of your family. Every day is different in our home, and everyday requires different techniques in the kitchen.
Enjoy this latest Instant Pot recipe. Here is what I've tweaked from the slow cooker version. I've added a dollop of tamarind puree - this is the tart form of tamarind - not the sweetened chutney. So, it adds an even more complex layer of flavor. I also increased the red chile to add a little heat. Other than that it's the same and as - if not more - delicious.
Goan Black-Eyed Peas
Pressure Cooker Size: 3 quart or larger
Warm Up: 16 minutes
Cook: 30 minutes
Cool Down: 10 minutes natural release + manual release
TOTAL: soak time + 56 minutes + manual release time
Makes: 7 cups
2 cups whole, dried black-eyed peas, picked over and washed
1 tablespoon oil or ghee
1/2 teaspoon turmeric powder
1 small yellow onion, minced
1 (1-inch) piece ginger, minced
2 cloves garlic, minced
1-3 Thai or serrano chiles, stems removed and thinly sliced
1 medium tomato, pureed
1 teaspoon ground cumin
1 tablespoon red chile powder or cayenne pepper
1 tablespoon ground coriander
1 tablespoon salt
1 tablespoon light brown sugar
1 tablespoon tamarind puree
3 cups water, for cooking
1 cup coconut milk, add later
2 tablespoons lemon juice, add later
1 tablespoon chopped fresh cilantro, for garnish
1. Soak the black-eyed peas in ample boiled, hot water for 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water.
2. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the oil. Once the oil is hot, add the turmeric and onion. Stir and cook for 2 minutes.
3. Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute.
4. Add the tomato. Stir and cook for 2 minutes, scraping the bottom of the pot to loosen anything stuck.
5. Press CANCEL. Add the cumin, red chile, coriander, salt, brown sugar, tamarind, black-eyed peas, and water. Stir.
6. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 30 minutes.
7. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure, press CANCEL, and remove the lid.
8. Add coconut milk and lemon juice and stir. Cover the pot loosely with the lid for 2 minutes. Garnish with the cilantro and serve with plain rice or a crusty baguette for breakfast. All the spices are edible.
How to process tomatoes for a curry. No need to take the skin off or the seeds out. If you like videos like these, consider subscribing to my YouTube Channel.
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November 28, 2023