Peel the onion and chop it roughly.

Trim the edges of the tomatoes and cut them into halves. Also, peel the garlic skin and chop the green chilies.

Wash and soak the black-eyed peas for 20 minutes.

Add the chopped onion, garlic, green chili, ginger and tomatoes to the instant pot. Then add 2 cups of water.

Now press the manual or pressure cook button and cook this on high pressure for 5 minutes and then release the pressure naturally.

When the pressure is released, press the cancel button and carefully open the lid.

Allow the mix to cool down for 5 to 10 minutes. Drain and reserve the water. Remove the tomato skin and grind the cooked onion, tomato, garlic, green chili and ginger into a fine puree.

Now place the inside pot back in the IP and pressure saute button.

When it is hot, add the puree. You can use some of the reserved stock water and rinse the mixer jar and add it to the puree.

Now add all the spices - salt, red chili powder, turmeric powder, coriander powder, carom seeds, cumin powder.

Mix it thoroughly and then add the black-eyed peas.

Mix it and add the remaining of the reserved stock water.

Press the cancel button and close the IP lid. Make sure the vent is in the sealed position. Pressure cook this for eight minutes in high pressure and release the pressure naturally.

When the pressure is released, press the cancel button and carefully open the lid.

Mash some of the dal with the back of the spoon. This helps in thicker consistency gravy.

Finally, add in the jaggery and cilantro. Mix it, and that's it. Cowpeas curry is now ready.