INSTANT POT BLACK EYED PEAS ENJOY DAN:

               INSTANT POT BLACK EYED CURRY by CHEF DAN:

Serves 8

PASTE:

1-onion, chopped

3 tomatoes cut into big chunks

1-thumb-size fresh ginger, peeled and chopped

 3 garlic cloves, chopped

1-jalepeno, roasted and chopped

BLACK-EYED PEAS:

1-tablespoons olive oil

1-tablespoon butter

1 teaspoon EACH Cumin seeds, fennel seeds and fenugreek seeds,

Sea salt to taste

1/2-teaspoon turmeric

1-teaspoon EACH chili powder, and coriander powder

1-tablespooon smoked paprika

1-pound black eyed peas, rinsed

4 ounces Portabella mushrooms, chopped

5 cups chicken stock

1 (14 Oz) can fire roasted diced tomatoes

2 cups kale, chopped

1/2-teaspoon EACH garam masala and tandoori masala

DIRECTIONS FOR PASTE:

1.   In a food processor, process paste ingredients, pulse until coarse.

2.   Turn on instant pot to sauté mode.

3.   Add oil and butter; when hot add cumin, fennel and fenugreek seeds.

4.   Let the seeds sizzle a bit, then add paste, and sauté for 1 minute.

5.   Now add salt and next 4 ingredients and mushrooms: sauté for 4 minutes.

6.   Add stock black eyed peas and roasted tomatoes.

7.   Close lid, keep the vent on sealing position, change the setting to manual for 18 minutes.

8.   Once beeps, press cancel.

9.   Let the pressure naturally for 15 minutes, and then release pressure manually by changing the vent position.

10  Once pin drops stir in kale, garam masala, and tandoori masala.

ENJOY DAN:                                       NEW YEARS PARTY BLANK EYED PEAS!!