Soak dried black-eyed peas in cold water for 2-3 hours. Drain, rinse, and set aside.
On instant pot, press sauté button, add oil, and allow to heat up for 1 minute.
Add cumin seeds and once they begin to brown, add onion.
Stir-fry until onions begin to turn brown (about 6-7 minutes).
Add garlic, ginger, and spices, then stir and add pureed tomatoes.
Cook until tomatoes darken (about 2-3 minutes).
Add drained black-eyed peas to pot along with 2 cups water, then mix well.
Turn off instant pot, secure lid, close pressure valve, and cook for 20 minutes at high pressure.
Release pressure naturally.
Serve with basmati rice and garnish with cilantro.
Shikha Bhakoo, chef + founder of Veggiecurean, shared this recipe with Community Kitchen Atl. This Indian Curry dish has been passed down for generations in her family.