Black Chickpeas & Lack-eyed peas

Ingredients And Direction(black-eyed peas)

1 cup dried black-eyed peas (2 1/2 cups cooked)1 tablespoon oil1 teaspoon cumin seeds1 medium onion, diced3 cloves of garlic, minced1 tablespoon minced ginger1 teaspoon turmeric1 teaspoon cumin powder2 teaspoons chili powder2 teaspoons garam masala (see note below)1 tablespoon coriander powder3 tomatoes, diced1 cup coconut milkSalt, to tasteA bunch of fresh cilantro, chopped, for garnish

Instructions

Rinse and pick through the black-eyed peas. Put them in a pot and cover with water and add salt to taste. Bring to a boil then reduce to a simmer and cook until the beans are soft, 30-45 minutes. Drain.While the beans are cooking, prepare the coconut curry sauce. Heat oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring, for 20 – 30 seconds or until the seeds are fragrant and begin to crackle.Reduce the heat to medium and add the onion. Fry until transparent then add the garlic and ginger and fry until soft. Add all the spice powders and fry, stirring, for about a minute or until they release their aroma.Add the tomato and raise heat to medium-high. Simmer, stirring occasionally and crushing the tomatoes with the back of your spoon until you get a thick sauce. Add the black-eyed peas, coconut milk and salt to taste. Simmer for a couple of minutes or until the sauce reaches the consistency that you like.Serve with fresh chopped cilantro sprinkled on top and basmati rice.

Ingredients And Direction(Black Chickpeas)

1 cup kala chana, also known as black chickpeas, soaked in water for 4 hours1 tablespoon oil, use oil of choice1/2 teaspoon cumin seeds1/4 teaspoon asafetida, also known as hing1 medium red onion, 150 grams, finely chopped1 green chili, chopped, adjust to taste2 teaspoons ginger garlic paste3 large tomatoes, 330 grams, pureed1.5 teaspoon coriander powder1/4 teaspoon turmeric powder3/4 teaspoon garam masala, divided1/4 teaspoon red chili powder, or to taste1 teaspoon salt, or to taste3/4 cup paneer cubes, optional2 cups waterjuice of half lemoncilantro, to garnish

Instructions

Soak chickpeas in 3 cups water for 4 hours. Once 4 hours are up, drain the water, rinse the black chickpeas and set it aside.

Press the saute button on the instant pot. Once it displays hot, add the oil. Then add the cumin seeds and asafetida (hing). 

Once the cumin seeds splutter, add the onion and the green chili. Cook for 3 minutes until softened.

Then add the ginger-garlic paste and cook for another minute.

Add the tomato puree. Cover the pot with a glass lid and cook for 2 minutes. Then add the coriander powder, turmeric powder, 1/2 teaspoon garam masala, red chili powder, salt and cook the masala for another 2 minutes.

Add in the paneer cubes (if using) and drained black chickpeas. Toss the chickpeas and paneer with the masala.

Add 2 cups of water and stir (fresh water, don't use the one in which you had soaked the chickpeas).

Close the pot with its lids and press the bean/chili mode. Adjust the time to 38 minutes at high pressure (the default timer for bean/chili mode is 30 minutes so you have to adjust the time). The pressure valve should be in the sealing position.

Let the pressure release naturally. Open the pot, squeeze in some fresh lemon juice. 

Serve kala chana curry with rice or roti!