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: 3Q or larger
Warm Up: 16 minutes
Cook: 30 minutes
Cool Down: 10 minutes plus manual release time
TOTAL: 56 minutes plus manual release time
Makes: 7 cups
2 cups whole, dried black-eyed peas, picked over and washed
2 teaspoons oil or ghee
1 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 minced
1 medium tomato, ground in food processor
1 teaspoon ground cumin
2 teaspoons red chile powder or cayenne pepper
1 tablespoon ground coriander
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon tamarind puree
3 cups water
1 cup coconut milk
1 tablespoon chopped fresh cilantro
2 tablespoons lemon juice
1. Soak black-eyed peas in boiled, hot water for at least 1 hour. Drain and discard the water. Set aside.
2. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add oil.
3. Once the oil is hot, add turmeric and onion. Stir and cook for 2 minutes until the onion softens.
4. Add ginger, garlic, and fresh chiles. Cook 2 minutes.
5. Add tomato. Stir and cook 2 minutes. Press CANCEL.
6. Add cumin, red chile, coriander, salt, brown sugar, tamarind, black-eyed peas, and water. Stir well.
7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button until the panel indicates MORE and adjust the time to pressure cook on HIGH for 30 minutes.
8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure.
9. Add coconut milk, cilantro, and lemon juice. Cover pot with the lid slightly ajar and let your dish sit for about a minute before stirring and serving with plain rice, eat as a soup, with Indian bread like roti, or with a crusty baguette for breakfast.
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.