These beans/peas are a little creepy looking I’ll admit – but are so yummy! As a vegan, sometimes it gets redundant to have the same lentils/beans over and over again; ie. chickpeas, kidney beans, etc. These beans are less popular than the rest but are just as creamy and tasty and provide a nice change from time to time!

As much as I love to cook, I generally steered away from any item that required a pressure cooker. Pressure cookers are scary to me.

ENTER the InstantPot!

This is NOT a sponsored post, but I’m in LOVE with my InstantPot and for the basic reason that it makes cooking lentils and beans SO SO easy! This recipe included.

Hope you enjoy this dish as much as I do!

xoxo!

INGREDIENTS:

• 1 cup (225 grams) chavli (black eyed beans)
• 1 medium onion chopped (1 cup/200 grams)
• 2 tbsp oil (organic grapeseed oil)
• 1 tsp cumin seeds (jeera)
• 1.5 tsp coriander powder (dhania powder)
• 1 tsp turmeric powder (haldi)
• a pinch of asafoetida (hing)
• a few curry leaves (curry patha)
• 1 tsp garam masala
• 1/2 tbsp salt (to taste)
• water – 250 mL
• fresh chopped cilantro – to garnish

TO BLEND

• 2-3 medium tomatoes (425 grams)
• 1 cube of ginger
• 1-2 green chillies
• a splash of water ( to start the blender)

STEPS:

Step 1: Wash and soak the beans; strain

Step 2: Add a splash of water, tomatoes, ginger and chillies to a blender to make a tomato purée

Step 3: Using the InstantPot; on sauté mode, add oil, cumin (jeera) seeds, chopped onions, asafoetida (hing), curry leaves (curry patha); sauté together

Step 4: Add strained beans to InstantPot, turmeric (haldi), coriander powder (dhania), garam masala – sauté

Step 5: Add tomato purée, salt and 250 mL water

Step 6: On Manual setting, let it cook for 15 minutes in InstantPot

Step 7: Garnish with fresh cilantro