Black Eyed Peas CurryCourse: Main
2 cups dry black eyed peas (soaked overnight)
4-4.5 cups water (+/-)
1 large onion
2 large tomatoes
1/3 cup tomato paste
2-3 green Thai chilies (+/-)
1/2 tsp coriander powder
1 tsp Kashmiri chili powder
1 tsp chili powder
1/2 tsp turmeric powder
1.5 tsp garam masala
1.5 tsp grated ginger
1 tbsp. minced garlic
1/4 cup chopped cilantro (optional)
Salt per taste
- Soak beans overnight, rinse thoroughly and keep aside. Chop onion and on an instant pot, water sauté till brown. This will take about 10 minutes. Add 1 tbsp of water at a time to deglaze.
- Once onions have browned, add ginger, garlic, chili, tomatoes and cook till soft. Use immersion blender to make puree (this step is optional but recommended). Add all spices and tomato paste (except cilantro and garam masala). Sauté for about 1 minute. Add beans, water and pressure cook for 25 minutes (or on the stove top till beans are soft).
- Let pressure release naturally, open lid add garam masala and cilantro. Serve with brown/white basmati rice and a side of salad with a squeeze of lemon juice on top. Enjoy!
- Feel free to add 1 sweet potato to this curry to make it more creamy!