Instant Pot Punjabi Lobia (Black-Eyed Peas with Spinach)

Instant Pot Punjabi Lobia (Black-Eyed Peas with Spinach)

From Urvashi Pitre's Indian Instant Pot Cookbook


2 tbsp ghee or peanut oil or other type of oil
1/4 tsp cumin seeds
1/4 tsp black mustard seeds (or emit and double the cumin seeds)
2 tbsp minced garlic
2 tbsp minced ginger
2 c diced tomato
1 tsp ground turmeric
1/2 tsp cayenne
1 tsp cumin (ground)
1 tsp coriander
2 tsp salt
2 c dried black-eyed peas
4 c water
Lots of spinach (I've doubled the original recipe here, which called for 4 cups, so I guess that would mean 8 cups. That being said, I've had one bad experience where the Instant Pot said "BURN" when I just plopped a lot of spinach on top before pressure cooking. I probably put in 4 cups of chard the one time I've made this--maybe start there. I also have a big instant pot [8 quarts])

1. Preheat the Instant Pot by selecting Saute and adjusting to More for high heat. When the inner cooking pot is hot, add the ghee/oil and heat until it is shimmering, then add the cumin seeds and mustard seeds. They will begin to sputter like popcorn popping. Add the garlic and ginger and saute for 30 seconds.

2. Add the tomato and cook for 1 to 2 minutes until the tomato has softened.

3. Add the turmeric, cayenne, cumin, coriander, and salt, and mix well.

4. Add the black-eyed peas and water, and mix. Place the spinach on top.

5. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. Allow 10 minutes of natural pressure release, then quick-release any remaining pressure.

6. When the cooking is complete, unlock and remove the lid. Stir and taste, adding more salt or cayenne if necessary. Serve with rice, chapatis, or naan.