Black-Eyed Pea Curry
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.
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
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.