Step 1

Soak the dried green peas in plenty of water for 6 to 8 hours or overnight. Rinse and set aside.

Step 2

Chop the onions fine, finely mince or grate the ginger and garlic. Chop the tomatoes into small pieces.

Step 3

Set the instant pot to sauté mode.

Step 4

When hot add the oil. After 30 seconds add mustard seeds, fennel seeds, and curry leaves. Let it cook for 30 seconds to 1 minute or until the mustard seeds pop and the fennel becomes fragrant.

Step 5

Add the chopped onions. Sweat the onions cook for 1 minute and add the ginger and garlic. Stir and cook for 1 minute and add the spice powders. Cook for 30 seconds or until the spices are heated through. Add the chopped tomatoes. Cook for 2 minutes or until the tomatoes turn soft.

Step 6

Add the drained peas and water along with 1 tsp salt.

Step 7

Close the instant pot. Cancel the sauté program. Set the vent to sealing. Cook on manual high pressure for 15 minutes.

Step 8

Once the cooking is complete let the pressure release naturally.

Step 9

Open the lid, stir and check salt. Adjust salt if needed.

Step 10

If using coconut milk, stir it in. Taste and add a pinch more of garam masala, pepper and salt as needed. Bring back to simmer and Serve!

Step 11

Follows the same steps as instant pot up to adding peas. In pressure cooker add about 1 C water and cook according to manufacturer’s instructions for dried beans.

Step 12

Follow the steps up to adding beans. Add the beans to the pan and with 2 c water, cover and bring to boil. Reduce the heat to medium and cook for 40 minutes to 1 hour. Check the water about 20 minutes int cooking and add more if necessary.