Soak the black eyed peas in abundant water for 4 or more hours so they are all submerged. When you are ready to cook, drain the water.
Grind/Blend 2 tomatoes to make a puree.
Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add cumin(jeera) seeds, let them splutter.
Add onions, green chillies ,ginger-garlic paste and saute until onions turn light brown (approximately 5-6 minutes).
Next add tomato puree or finely chopped tomatoes and cook the mixture for another 2-3 minutes.
Then add soaked black eyed peas ,red chilli powder, turmeric powder ,coriander powder ,salt and mix well.
Then add water and give a stir.
Close the lid on the pot, and turn the pressure valve to SEALING position.Press CANCEL button on Instant Pot.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 12 minutes for firmer beans & 14 minutes for softer beans.
Do a NATURAL PRESSURE RELEASE(NPR) for atleast 10 minutes(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
Remove lid away from you, add garam masala powder, lime juice and garnish with cilantro.Mix well.
Black eyed peas curry is ready, serve with hot with rice ,pooris, chapatis, roti & parathas.