As very late converts, we recently purchased an Instant Pot. For our first attempt with this new device, we tried one of our favorite stovetop recipes, Shubhra Ramineni’s black-eyed pea curry. We followed the Instant Pot instructions here: https://pipingpotcurry.com/instant-pot-black-eyed-peas-curry-lobhia/ but we used the ingredients from Shubhra’s recipe. Our only prinary modifications were to use uncooked peas (based on our vacation pantry) and 2 cups water (instead of 1.5 cups bean liquid).
First, soak 1 dry cup dried black eyed peas in water overnight in the fridge. The following morning, rinse, drain, and set aside (this will yield the equivalent of 30 oz drained, canned beans, except these soaked peas will be uncooked).
Second. set the Instant Pot on saute – high, then heat 3 Tbsp vegetable oil. Add 1.5 tsp minced garlic, 1 Tbsp microplaned ginger, and 1 small onion (or regular-sized shallot), shredded on a large-size grater. Saute until slightly browned, reduce to saute-low heat, then add 1 medium tomato (cut into quarters). Cover loosely with the IP lid, periodically mashing the tomato until it becomes completely soft (about 5 mins) and is intermingled with the onion-ginger mixture. Add 1/4 tsp turmeric, 1/8 tsp cayenne (or 1/4 tsp Kashmiri pepper, which is low heat), 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Saute uncovered for about 6 mins.
Add the drained black-eyed peas plus 2 cups water. Change Instant Pot setting to pressure cook – high for 12 mins, lock lid, and let cook without disruption. Once cooking is complete, let the contents do a natural release. Garnish with minced cilantro. Serve with basmati rice. (Apr. 2024)
Cooking Adventures 