Ingredients

The following ingredients have 4 Servings
  • 1 cup dried black eyed peas (soaked for 1-2 hours)
  • 2 tablespoons oil of choice
  • ½ teaspoon cumin seeds
  • 1 onion (diced)
  • 1 bay leaf
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • ⅛ - ¼ teaspoon cayenne (adjust to taste)
  • 1 tomato (diced)
  • 2 cups water
  • Cilantro leaves (garnish)

Instruction

  • Soak the dried black eyed peas in cold water for 1-2 hours. Drain, rinse and set aside.
  • Press the sauté button, and add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to turn brown, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onions begin to turn brown.
  • Add the garlic, ginger and spices, stir, then add the diced tomatoes. Cook for 2-3 minutes, or until the tomatoes break down.
  • Add the drained black eyed peas to the pot along with the 2 cups of water and mix well.
  • Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
  • Naturally release pressure.
  • Garnish with cilantro if desired.