Black-Eyed Pea & Rice Recipe – Authentic Indian Instant Pot Meal

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Pea & Rice Recipe – Authentic Indian Instant Pot Meal

Hey everyone! I’m so excited to share this recipe with you. It’s a comforting, flavorful dish that’s been a staple in my family for years. This Black-Eyed Pea & Rice – or Lobia Chawal as it’s sometimes called – is incredibly satisfying and surprisingly easy to make, especially with the help of the Instant Pot. It’s a complete meal in one pot, perfect for a weeknight dinner!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with protein and fiber, making it a really nourishing meal. The blend of spices is warm and inviting, and the slight sweetness from the jaggery (or brown sugar) balances everything beautifully. Plus, the Instant Pot makes it super quick and convenient – seriously, from start to finish, it’s ready in under an hour!

Ingredients

Here’s what you’ll need to make this delicious Black-Eyed Pea & Rice:

• 1 cup dry black eyed peas (approx. 170g)
• 1 cup white rice (approx. 185g)
• 1 teaspoon cumin seeds
• 3 tablespoons shredded coconut (unsweetened)
• 1 medium onion (roughly chopped)
• 1 large ripe tomato (quartered)
• 1 inch ginger
• 8 garlic cloves
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon asafetida (optional)
• ½ teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 2 teaspoons kosher salt (approx. 10g)
• 1 tablespoon jaggery or brown sugar (optional)
• 2 cups water (480ml) + 1 ½ cups water (360ml) for rice
• ½ cup chopped cilantro (for garnish)
• 1 teaspoon kosher salt (for rice)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Black-Eyed Peas: These little legumes are nutritional powerhouses! They’re full of protein, fiber, and iron. In India, they’re often eaten during winter months for their warming properties. You can find them easily in most grocery stores.
• Coconut: I prefer using unsweetened shredded coconut for this recipe. It adds a lovely subtle sweetness and texture. Freshly grated coconut is amazing if you have it, about ½ cup would be perfect!
• Asafetida (Hing): This one’s a bit…unique! It has a pungent smell in its raw form, but it adds a wonderful savory depth to Indian cooking. It’s also great for digestion. If you can’t find it, you can skip it or substitute with a pinch of garlic powder.
• Kashmiri Red Chili Powder: Don’t let the “red chili” scare you! This powder is known for its vibrant color and mild heat. It adds a beautiful hue to the curry without making it overly spicy.
• Jaggery: This unrefined sugar is traditionally used in Indian sweets and savory dishes. It has a molasses-like flavor. If you don’t have jaggery, brown sugar works perfectly well as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the black-eyed peas in 3 cups of water overnight, or for at least 6 hours. This helps them cook faster and become nice and tender. Drain and set aside.
2. Rinse the rice until the water runs clear. Add the rice to a separate container with 1 ½ cups of water and 1 teaspoon of salt. Set aside.
3. Now, let’s make the flavor base! In a blender, combine the cumin seeds, coconut, onion, tomato, ginger, and garlic. Blend into a smooth paste – add a splash of water if needed.
4. Set your Instant Pot to the ‘Sauté’ mode. Heat the oil, then add the mustard seeds. Wait until they start to crackle and pop – that’s when you know they’re ready! Add the asafetida (if using) and turmeric.
5. Stir in the blended paste and cook for about a minute, until fragrant. Then, add the Kashmiri red chili powder, cumin, coriander, garam masala, and salt. Cover the Instant Pot with a glass lid and cook for 3-4 minutes, stirring occasionally. This step really blooms the spices and builds the flavor.
6. Remove the lid, give everything a good mix, and add the jaggery (or brown sugar) and the soaked black-eyed peas. Add 2 cups of water and stir well to deglaze the pot – scraping up any bits stuck to the bottom.
7. Place the trivet inside the Instant Pot. Place the container with the rice on top of the trivet. This way, the rice and peas cook simultaneously!
8. Close the lid, making sure the pressure valve is set to ‘Sealing’. Pressure Cook on High for 8 minutes. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes.
9. Carefully remove the rice and trivet. Fluff the rice with a fork. Garnish the curry with fresh cilantro. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Perfectly Cooked Peas: Soaking the peas is key! If you forget, you might need to increase the pressure cooking time by a few minutes.
• Curry Consistency: If you prefer a thicker curry, you can mash a few of the cooked black-eyed peas against the side of the pot.
• Instant Pot Power: Don’t be afraid to experiment with the Instant Pot! It’s a game-changer for busy weeknights.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery to ensure it hasn’t been processed with bone char.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri red chili powder to ½ tablespoon.
  • Medium: Use the full 1 tablespoon of Kashmiri red chili powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili along with the chili powder.
• Regional Variations:
  • South Indian: Add a pinch of curry leaves during the sautéing stage.
  • North Indian: A dollop of ghee (clarified butter) at the end adds richness.
• Festival Adaptations: This dish is often made during Makar Sankranti and Pongal, harvest festivals celebrated in India.

Serving Suggestions

This Black-Eyed Pea & Rice is delicious on its own, but here are a few sides that complement it beautifully:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• Indian Salad (cucumber, tomato, onion with a lemon-cumin dressing)

Storage Instructions

Got leftovers? No problem!

• Refrigerating: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes well! Store in a freezer-safe container for up to 2 months.
• Reheating: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• Can I use canned black-eyed peas instead of dried? Yes, you can! Use about 2 cans (15oz each), drained and rinsed. Reduce the pressure cooking time to 5 minutes.
• How do I adjust the cooking time for different types of rice? Basmati rice cooks well with the timings provided. For other types of rice, you might need to adjust the water and cooking time according to package instructions.
• What is asafetida and where can I find it? Asafetida is a pungent spice used in Indian cooking. You can find it at Indian grocery stores or online.
• Can I make this dish without an Instant Pot? Yes! You can cook the curry in a regular pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to stir frequently.
• What are some good accompaniments to this dish? Raita, papadums, and a simple Indian salad are all great choices!