• Soak 1.5 cups dried black eyed peas in water for 4 hours, or in boiling hot water for an hour.

  The soaking time can be reduced, but I recommend soaking them for at least 4 hours.
  
• Turn the instant pot on and press the 'saute' button. Once it turns hot, add 2 teaspoons of oil and the cumin seeds letting them sizzle for a few seconds.
  
• Add in the grated ginger and garlic, saute this for a few minutes until they turn slightly brown.
  
• Next, add in the chopped onions and saute for a few minutes until they turn soft.
  
• Add the chopped tomatoes and a pinch of salt. Cook until they turn soft and mushy.

  Alternatively, you can blend the tomatoes until smooth and add the puree. Cook the puree until it thickens.
  
• Next, add in all the spice powders- turmeric, pepper powder, red chili powder, amchur powder, chana masala, cumin powder. Mix everything well and saute the mixture for a few minutes.

  If you don't have chana masala, you can use garam masala, but I recommend chana masala.
  

If you are using canned black eyed peas

• After cooking the spices for a few minutes, add the canned peas draining the water. Add 1 to 2 cups of water depending on how thick you want the curry to be. Mix well and simmer the mixture on saute mode for 5-10 minutes by closing a lid. Do NOT pressure cook.

If you are using dried and soaked black eyed peas

• Add in the soaked black eyed peas with 3 cups of water.
  
• Close the lid of the instant pot and press the 'Pressure Cook' or 'Manual' button. Push the valve to the sealing position. Cook this on high pressure for 10 minutes.
  
• Let the pressure release naturally for 10 minutes and then quick release it by pushing the valve to venting position.
  
• Mash a few black eyed peas with the back of your ladle to thicken the curry. Squeeze half a lemon or lime and garnish with fresh cilantro. Mix well and serve.

  The curry thickens as it cools.