Simple Indian style Black Eyed Pea Curry made in the Instant Pot! This vegan and gluten-free curry is a breeze to make with pre-made onion tomato masala!
1.5-2cupswater12-16 oz, depending on how thin you want the curry
1/4teaspoonred chili powderor to taste
1/4teaspoongaram masala
1/2teaspoonsaltor to taste
cilantrofor garnish
small lemonjuice of
Instructions
Soak the black eyed pea in 3 cups water for 2-3 hours. This step is optional, but recommended.
Press the saute button on the instant pot. Once it displays hot, add the oil and then add the bay leaf and cumin seeds. Let the seeds sizzle for few seconds.
Then add 1 cup of the frozen onion tomato masala. I used 4 cubes (I freeze in individual portions of 1/4 cup masala per cube in these OXO Ice Cube Trays).
Add water, 1.5 to 2 cups, depending on how thick or thin you want your curry. I add 2 cups since it also thickens as it cools down.
Add the red chili powder, garam masala and salt.
Add the black eyed pea and stir.
Close the pot with its lid. Press the pressure cook or manual button and cook on high pressure for 12 minutes. Let the pressure release naturally.
Open the lid and stir the curry. Add in the cilantro. Squeeze in some fresh lemon juice.
Enjoy this black eyed pea curry with rice or quinoa!