Astara E. Edmonds
Instant Pot Black Eyed Peas Pulao with Brown Rice
A delicious Indian Pilaf made with black eyed peas, onions, herbs and spices.
Gluten-free/vegan dish. Black eyed beans are also called as lobia in Hindi.
Prep Time: 15 minutes. Cook Time 30 minutes, pressure release 15 minutes.
Total Time 60 minute
Makes 2-3 Servings
1/2 cup uncooked/dry black eye peas
2/3 cup brown basmati or jasmine rice
1 tsp. oil
1/3 tsp. cumin seeds
1/3 tsp. mustard seeds
1/8 tsp. ground cloves
1/4 cup raw sunflower seeds or cashews, chickpeas or roasted peanuts
1/3 cup onion, diced
5 cloves of garlic, diced
1/2 inch ginger, diced or 1/2 tsp. ground ginger
Dash red pepper flakes, to taste (optional)
1/2 tsp. turmeric
1 tsp. coriander powder
1/2 tsp. garam masala
1 large tomato, diced
1/2 cup bell pepper, diced (any color), or other veggies
2 stalks celery, diced
1 3/4 cup water or veggie broth
1 tsp. sea salt
cilantro for garnish
Soak the black eyed peas in hot water for 20-30 minutes while prepping ingredients.
Press saute mode on Instant Pot. Add oil and let it get hot. Add the seeds, garlic and onion. Saute for a minute.
Add the nuts and cook for a minute. Add the ground spices, stir in then add the tomato, peppers and celery. Cook for a minute.
Drain the black eyed peas, add to the pot. Add the rice and water.
Pressure cook for 30 minutes using manual setting at medium temperature. Let the pressure release naturally (about 15 minutes).
Taste and adjust salt. Add more spices if needed.
Serve with a squeeze of lemon and cilantro.
Variations: Use Adzuki beans (pressure cook for 40 min.) or green Mung beans