Black Eyed Peas Curry in Instant Pot

Ingredients

Ingredients 1½ cups black eyed peas 2 cups spinach fresh or frozen (8 oz) 1 cup coconut milk Salt to taste 3 cups water

Ingredients Contd. For the masala base ½ cup coconut fresh or frozen 2 teaspoon rice 1½ teaspoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon fenugreek seeds 4-5 dried red chili (mild) 1 small piece tamarind 1 medium onion 1 medium tomato 2-3 cloves garlic 1-2 green chili ½ teaspoon turmeric powder ½ teaspoon jaggery

Ingredients Contd. For the tempering 2 tablespoon coconut oil 1 teaspoon mustard seeds 10 curry leaves

In a mixie jar or grinder, take coriander seeds, cumin seeds, fenugreek seeds, dried red chili, and rice

Grind into a fine powder

To this powder, add onion, tomato, green chili, tamarind, garlic, coconut, turmeric powder, and jaggery

Add little water and grind into a smooth paste

Set the Instant Pot in saute mode and heat coconut oil. Add mustard seeds and let them splutter

Next, add curry leaves and the ground paste

Mix well and saute for 3 minutes (until the spices are cooked)

Add coconut milk and deglaze the pot

Add the soaked peas along with spinach, salt, and 3 cups of water

Mix well and secure the lid of the IP. Set the IP in pressure cook mode for 8 minutes

Let the pressure release naturally for 10 minutes, then do a quick release of the pressure

Serve hot with steamed rice

Visit easyindiancookbook.com for the full recipe