Black-Eyed Pea Curry

Black-Eyed Pea Curry

5 from 1 vote

Black-eyed peas are not just for southern American cuisine, they are used around the world! In Egypt they’re cooked with onions, garlic, meat, and tomato juice; in the Middle East they’re cooked with onion, garlic, tomatoes, and olive oil; in West Africa and the Caribbean they’re mashed and fried with salt, onions, and/or peppers; in Asia, they’re used in curry dishes; and throughout South America, they’re found in various local cuisines. This particular recipe is an Indian curry-style version that has been passed down for generations in my family.

Servings:

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

Curry

1 cup dried black-eyed peas
2 tablespoons olive oil
1/4 teaspoon cumin seeds
1 onion, (chopped, pureed)
2 teaspoons garlic, (minced)
1 teaspoon ginger, (minced)
1 teaspoon garam masala
1 teaspoon salt, (adjust to taste)
1 teaspoon turmeric
1/4 teaspoon black pepper
1 cup tomatoes, (pureed)
2 cups water
Cilantro leaves, (for garnish)

Special Equipment

Instant pot

Instructions

Soak dried black-eyed peas in cold water for 2-3 hours. Drain, rinse, and set aside.
Press the sauté button setting on the instant pot. Add oil, and allow to heat up for 1 minute.
Add cumin seeds and once they begin to brown, add onion puree.
Stir-fry until onions begin to turn brown (about 6-7 minutes).
Add garlic, ginger, and spices, then stir and add pureed tomatoes.
Cook until tomatoes darken (about 2-3 minutes).
Add drained black-eyed peas to the pot along with 2 cups water, then mix well.
Turn off the instant pot, secure the lid, close the pressure valve, and cook for 20 minutes at high pressure.
Release pressure naturally.
Serve with basmati rice and garnish with cilantro.