Recipe
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Black Eyed Peas - Also known as Chawli or Lobia. Soaked in water overnight or for at least 4 hours. Spices - mustard seeds, turmeric, red chili powder, cumin powder, coriander powder, and garam masala. Masala Paste - Blend onion, tomatoes, coconut, cumin seeds, ginger, and garlic to make a smooth paste which is the base masala for this recipe
You can also freeze it for up to 2 months. I would recommend freezing in smaller 1 to 2 serving portions in freezer-proof containers. To reheat simply thaw the curry overnight in the refrigerator and then heat up in the microwave or stove top pan.
Tips
Forgot to soak the black eyed peas? No worries. Simply increase the pressure cook time to 20 minutes and allow full natural pressure release. Instead of white rice, you can make brown rice with the increased cooking time. Don’t have frozen fresh coconut? You can use unsweetened shredded dry coconut instead. Or add coconut milk instead of water for cooking the curry. ¾ cup of tomato puree can be used in place of fresh tomato.
Maharashtrian Misal - A spicy curry with sprouted beans Bharwa Baingan - Curried stuffed eggplant with an easy Instant Pot recipe Mushroom Masala - Mushrooms cooked in a creamy tomato-based sauce Chana Masala - Curried chickpeas in a heartwarming sauce Punjabi Dal Makhani - Creamy restaurant-style lentils with an EASY Instant Pot recipe
Check out this collection of 20 Indian Lentil and Bean recipes using Instant Pot.
