春日野结衣
- 2 Tbsp
neutral oil or ghee - 1 tsp cumin seeds
- 1
large onion, finely chopped - 1
Tbsp garlic, minced - 1 Tbsp ginger, minced
- 2 medium tomatoes, grated (or 14 oz crushed)
- 1–2 pieces green chiles, minced (optional)
2 tsp ground coriander - ½ tsp
turmeric - 1–2 tsp Kashmiri chili powder or paprika (to taste)
- 1 lb dried black-eyed peas, rinsed (or 3×15-oz cans, drained)
4 cups water or low-sodium broth (Instant Pot with dried peas) - 1 tsp kosher salt, plus more to taste
- ½–1 cup coconut milk (to taste)
- 1 tsp
garam masala - 1–2 Tbsp
lemon juice - cilantro, chopped, for serving
Equipment
- Instant Pot or pressure cooker
- Cutting board and knife
- Wooden spoon or spatula
- measuring cups and spoons
- ladle
Method
- Set Instant Pot to Sauté mode. Heat oil or ghee, then add cumin seeds and let them sizzle until fragrant.
- Add onion and a pinch of salt. Cook 6–7 minutes until golden and soft. Stir in garlic, ginger, and chiles; cook 30–60 seconds until aromatic.
- Add coriander, turmeric, and chili powder. Toast for 30 seconds. Stir in tomatoes and a pinch of sugar, then cook 2–3 minutes until thick and paste-like.
- Add dried peas, 4 cups water or broth, and 1 tsp salt. Stir well, seal the Instant Pot, and cook on High Pressure for 15 minutes. Let naturally release for 10 minutes, then quick release any remaining pressure.
- Stir in coconut milk, garam masala, and lemon juice. Simmer on Sauté (Low) for 2–3 minutes to blend flavors. Adjust salt, acid, and consistency as needed.
- Garnish with fresh cilantro and serve hot with rice or naan.
春日野结衣
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Notes
Soaked peas (IP): High Pressure 7 min + Natural Release 10 min. Canned peas: Add 1–2 cups broth and simmer 12–15 min. No coconut: substitute broth or water, finishing with 1 Tbsp ghee or olive oil for richness. Internal links: try Southern Black-Eyed Peas, Black-Eyed Pea Salad, or Marry Me Tortellini.
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