Step 1

Blend onion, tomatoes, ginger, garlic, and serrano pepper to a smooth paste in Vitamix or any other blender.

Step 2

Turn on the "Saute" mode of the Instant Pot on the "Normal" setting.

Step 3

Once hot, add oil. After the oil is hot, add the whole spices - cumin seeds, bay leaf, and red whole chili.

Step 4

Allow the cumin seeds to crackle.

Step 5

Add the blended tomato onion paste, powder spices, and salt.

Step 6

Continue to saute for another for 4-5 minutes or until all the moisture evaporates from the mixture.

Step 7

Add water and black-eyed peas and deglaze the pot with a spatula.

Step 8

Select "Cancel" to come out of "Saute" mode.

Step 9

Close the lid, cook on high-pressure mode for 20 minutes followed by natural pressure release.

Step 10

Mix in the garam masala powder and lime juice.

Step 11

Garnish with chopped cilantro while serving.