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Instant Pot: Punjabi Masala Goan Black-Eyed Peas

Name: Instant Pot: Punjabi Masala Goan Black-Eyed Peas
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 7 cups
Cuisine: Indian, Goan
Ingredients: 0 2 cups whole, dried black-eyed peas, picked over and washed; 0 1 cup Indian As Apple Pie Punjabi Masala; 0 1-3 fresh Thai or serrano chiles, stems removed and thinly sliced; 0 1 medium tomato, pureed; 0 1 teaspoon ground cumin; 0 1 tablespoon red chile powder or cayenne pepper; 0 1 tablespoon ground coriander; 0 1 tablespoon salt; 0 1 tablespoon light brown sugar; 0 1 tablespoon tamarind puree; 0 3 cups water, for cooking; 0 1 cup coconut milk, add later; 0 2 tablespoons lemon juice, add later; 0 1 tablespoon chopped fresh cilantro, for garnish

August 15, 2022

I AM EVEN MORE OBSESSED WITH THIS BLACK-EYED PEA RECIPE...

...because I've simplified it by subbing 5 ingredients with just 1 cup of our Punjabi Masala. This also enabled me to cut out 3 steps. I will say as well, the taste was spot on. I tested and served it for a dinner guest (a little risky), but it was off the charts delicious.

Order a jar of our curry starter and give it a try yourself. Or, make this dish with the original ingredients in an Instant Pot or pressure cooker. This recipe is shared from my book Instant Pot Indian.

xoxo Anupy

Instant Pot: Punjabi Masala Goan Black-Eyed Peas

Size: 3 quart or larger
Makes: 7 cups
Warm Up: 16 minutes
Cook: 30 minutes
Cool Down: 10 minutes NR + MR
Total: soak time + 56 minutes

Ingredients

2 cups whole, dried black-eyed peas, picked over and washed
1 cup Indian As Apple Pie Punjabi Masala
1-3 fresh 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

Instructions

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.
Place the inner pot in your Instant Pot. Add the black-eyed peas, the punjabi masala, fresh chiles, tomato, cumin, red chile, coriander, salt, brown sugar, tamarind, and cooking water. Stir.
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.
Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure, press CANCEL, and remove the lid. Add the coconut milk and lemon juice and stir. Cover the pot loosely with the lid and let the dish sit for 2 minutes. Garnish with the cilantro and serve with plain rice or crusty bread. All the spices are edible.

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