– Wash the black-eyed peas couple of times and then soak it in fresh water for about 2 hours. We could soak it longer as well. – Tip - If you are like me and forgot to soak the black-eyed peas, then just keep it immersed in hot water until you prep the rest of the ingredients.
– Drain the soaked karamani and then add enough fresh water to immerse the beans well. Add about 2 teaspoons of salt and cook the beans. – Add water to the inside pot and then place this pot on the trivet.
– Set it on Manual mode and set the timer. If you are using unsoaked beans, then set the cooking time to 10 minutes. – Do a quick release in 10 minutes. Check the beans to see if they have cooked. The black-eyed peas should remain whole but yet be soft when pressed.
– Let the beans drain in a colander. – Heat a saute pan and add coconut oil. Add the seasoning ingredients, mustard seeds, green chilies, red chilies, asafoetida, and curry leaves. – Add the drained karamani and mix well. Let it cook.
– Add the grated coconut and then mix well. – Turn off the heat and then serve.