Simple South Indian Black Eyed Peas Curry | Instant Pot

Ingredients

• 1 cup Black eyed peas (Soak for at least 4 hours)
• 2 count Potato (Cut into small cubes)
• 2 tbsp Tamarind pulp (Adjust to taste for tanginess; use a lemon-sized tamarind)
• 1 tbsp Sambar powder
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 4 count Curry leaves
• 1 tsp Hing (asafetida)
• 2 tbsp Oil
• 2 count Dry red chillies
• 1 handful Coriander leaves
• 2 cups Water (Enough to cover ingredients)

Instructions

1. 1Soak a lemon-sized piece of tamarind in hot water for 15 minutes. Extract the pulp and set aside.
2. 2Set the Instant Pot to sauté mode. Add oil and heat. Add mustard seeds, cumin seeds, curry leaves, dry red chillies, and hing. Sauté briefly until aromatic. Add the cubed potatoes and sauté for 1 minute.
3. 3Add the soaked black-eyed peas to the Instant Pot and sauté for 20 seconds. Stir in the sambar powder and continue to sauté for a few minutes.
4. 4Pour the tamarind water into the Instant Pot, ensuring all ingredients are just covered. Close the lid and set to cook for 25 minutes. Allow the pressure to release naturally.
5. 5Once the pressure has released, open the lid and garnish with coriander leaves. Serve hot.