Pressure Cooker Black-Eyed Pea Sabzi
Buttery black-eyed peas seasoned with turmeric, garlic, and shallots.
- 2 tablespoons homemade ghee, or vegetable oil
- 1 heaped tablespoon minced garlic
- 1 shallot, thinly sliced
- dash asafetida (hing)
- 1/2 teaspoon turmeric powder
- 1 green chili (Serrano pepper) minced
- 1/4 cup shredded dried unsweetened coconut
- 1 cup dried black-eyed peas, rinsed and picked through
- 3 cups water
- salt, to taste
- cilantro, as garnish (optional)
- lemon juice, for taste
- Add ghee to your Instant Pot (set to Saute on Normal). When heated, add minced garlic and sauté for a few seconds.
- Add shallots, asafetida, turmeric, and green chilies, and sauté until the shallots becomes translucent, about five minutes. Add a few shakes of salt to help cook the shallots more quickly.
- Add the dried black-eyed peas (rinse them quickly in a sieve and pick out any debris) and dried coconut along with three cups of water.
- Cancel Saute setting. Close the lid and set the Instant Pot to Beans/Chili (high pressure) for 30 minutes. Make sure the pressure valve is in the sealing position. It will take roughly five minutes for the beans to come to pressure. 5. When finished, release pressure via natural release method (about 30 minutes). Remove lid.
- Check your liquid level. This should not be a soupy recipe. If needed, set Instant Pot back to Saute and cook down, stirring frequently
- Add lemon juice to taste. Serve with rice or roti.
Welcome to recipe 5/? of my Discovering Food series. I’m on a bit of an Indian food kick lately, so today, we have a Black-Eyed Peas (Lobia) Sabzi – a great side dish or whole meal if paired with rice or roti/parathas.
Today’s ingredient is black-eyed peas. I have these in the house at all times because of a favorite go-to Rosh Hashanah recipes of black-eyed peas with turmeric and pomegranate seeds, which I end up making year-round instead of for the New Year. Pomegranates are a food often associated with the new year in Judaism, and paired with black-eyed peas (a secular New Year’s food in much of the Southern United States), Rivka Friedman’s recipe is just perfect.
But today, I didn’t have any pomegranates in the house, so I went in search of a new recipe. As with my last post, Dassana came through in a pinch. One of my other favorite recipes of hers is Lobia Masala, so I wasn’t surprised at all to find that this recipe is amazing, too.
A few tweaks to the ordering, ingredients, and settings, and this recipe converts to a one-pot pressure cooker recipe very easily. This isn’t a quick recipe, though, so make it in the background of other activities or meal prep.
As always, this is a recipe made for an Instant Pot. If you have a stove-top pressure cooker, you may have to tweak some of the suggestions. You could also easily make this with canned or frozen black-eyed peas.
Begin by adding ghee to your Instant Pot (set to Saute on Normal). If you haven’t used your Instant Pot to make homemade ghee, you’re missing out. It’s far cheaper than buying it pre-made, and it only takes about 15 minutes of your time. Check out this awesome recipe from the Ministry of Curry!
As this is heating up, quickly slice your shallot and Serrano chili. Once the ghee has heated, add your minced garlic and sauté for a few seconds. Then, add your shallots, asafetida, turmeric, and green chilies, and sauté until the shallot becomes translucent about five minutes. Add a few shakes of salt to help cook the shallots more quickly. When the shallots are done, add the dried black-eyed peas (while the shallots are cooking, between stirs, quickly rinse off the peas and pick through for debris) and dried coconut along with three cups of water. Stir to incorporate.
Cancel the Saute setting. Close the lid and set the Instant Pot to Beans/Chili (high pressure) for 30 minutes, making sure the pressure valve is in the sealing position. It will take roughly five minutes for the beans to come to pressure, then another 30 minutes for them to cook and another 30 minutes for the pressure to naturally release.
Go watch an episode of the new season of Grace and Frankie. Or two. Drink a beer.
When the pressure has released, open the Instant Pot. Here’s your before and after:
Mine came out a little bit soupy. When using dried beans, you just kind of have to roll with it. Any number of things can throw off the proportions, but usually, it means your beans are a little old (entirely probable, in my case). But this is supposed to be a “dry” recipe, so cook down the liquid if you have any.
Give your food a taste. Add lemon juice (you’re gonna want to). Serve, garnished with cilantro.
I ate mine with whole wheat roti, but you could also serve this with rice or just eat it plain. It’s delicious black-eyed peas. Go to town!