Lobia Masala Curry (Black Eyed Peas)

Ingredients

• Black Eyed Peas (Lobia)

  Raw, Dry

  1 cup or 167g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Garam Masala Powder

  Swad

  5 g or 5g

• Salt

  Table

  3 tsp or 18g

• Turmeric

  Spices, ground

  3 ¹⁄₁₆ tsp or 7g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. Soak the dried black eyed peas in cold water for 1-2 hours. Drain, rinse and set aside.
2. Press the sauté button, and add the oil and allow it to heat up for a minute. Add the cumin seeds and once they begin to turn brown, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onions begin to turn brown.
3. Add the garlic, ginger and spices, stir, then add the diced tomatoes. Cook for 2-3 minutes, or until the tomatoes break down.
4. Add the drained black eyed peas to the pot along with the 2 cups of water and mix well.
5. Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.
6. Naturally release pressure.
7. Garnish with coriander if desired.