Press ‘SAUTE’ mode on Instant Pot. Once it displays HOT, add the oil and then mustard and cumin seeds. Let the seeds sizzle for few seconds.
Then add finely chopped onion and two slit green chillies. Sauté for a minute until onions turn translucent.
Add ginger garlic paste & stir for few seconds.
Then add in chopped tomatoes & sauté until they turn soft (2 minutes).
Add in the spices - Turmeric powder, red chilli powder, coriander powder, cumin powder and some salt.
Sauté for 2 minutes until the raw smell of the spices goes away.
Drain, & add the soaked black eyed peas and stir for a minute.
Add 2 cups water. Add 1 tsp sugar (optional) and adjust salt. Close the pot with its lid. Press CANCEL button on Instant Pot. Turn the valve from VENTING to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes.
Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.
Open the lid and stir the curry. Add in garam masala powder & coriander.
Garnish with some ginger, cut into juliennes & serve.
Enjoy this black eyed pea curry with rice, roti or quinoa.