Instantpot: Blackeyed Peas Curry

Prep - Soak a cup of Black eyed Peas in a bowl by submerging them in water for 4 hours.

Press the 'Saute' button on the pot and add a tbsp of Oil. Once the oil is hot, saute a tsp of Cumin Seeds and add a finely diced Onion and 2 slit Green Chillies. Saute until golden brown, add a tsp of ginger Garlic Paste and saute for another 3-4 minutes. Add 2 chopped Tomatoes, a pinch of Turmeric, 1/2 Red Chilli Powder, a tsp of Coriander Powder, a tsp of Garam Masala Powder, Salt as needed and cook for another 3-4 minutes. 

Add the drained peas, 2 cups of Water and mix well. Press 'Cancel', close the lid, turn the vent to 'Sealing', and then press ' Pressure' and cook for 12 minutes. After the pot beeps, release the pressure naturally. Stir in a tbsp of Lemon Juice and garnish with Cilantro Leaves. Serve warm with Roti.