Empty My Fridge
Instant Pot Black Eyed Peas Rice
Ingredients
- Black-eyed bean½ cups
- Rice⅔ cups
- Oil1 tsp
- Cumin⅓ tsp
- Mustard seed⅓ tsp
- Clove1–3
- Peanut · roasted¼ cups
- Onion½
- Garlic5 cloves
- Ginger½ inches
- Chili pepper½
- Turmeric½ tsp
- Coriander seed · powder1 tsp
- Garam masala½–1 tsp
- Cayenne pepper⅓ tsp
- Tomato · chopped1
- Bell pepper½
- Salt¾–1 tsp
- Lemon
Instructions
- Soak the black eyed peas and brown basmati rice in hot water for 20 to 30 minutes, and prep the other ingredients meanwhile.
- Set the Instant Pot to saute. Heat the oil, then fry the cumin seeds, mustard seeds and cloves for about 30 seconds.
- Add the peanuts and roast them for about 1 minute.
- Add the onion, ginger, garlic, chile and a pinch of salt; cook for 2 minutes, stirring now and then.
- Stir in the turmeric, coriander powder, garam masala and cayenne, then add the tomato and bell pepper and cook for 1 minute.
- Drain the soaked peas and rice into the pot. Add the water and salt and stir.
- Pressure cook for 18 to 20 minutes, then let the pressure release naturally.
- Taste and adjust the salt. Stir in more garam masala or other spices if needed.
- Finish with lemon juice and cilantro, and serve with red onion, pappadum or crackers, or kachumbar salad.
Summarized from Vegan Richa's video. Watch it for the details.
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