Soak the black-eyed peas in abundant water for four or more hours, so they are all submerged. When you are ready to cook, drain the water.
Blend 2 tomatoes to make a puree.
Press SAUTE mode on Instant Pot. Add oil to the POT. Once pot is hot, add cumin seeds, let them splutter.
Add onions, green chilies, ginger-garlic paste, and saute until onions turn light brown (approximately 5-6 minutes).
Next, add the tomato puree or finely chopped tomatoes and cook the mixture for 2-3 minutes.
Then add soaked black-eyed peas, red chili powder, turmeric powder, coriander powder, salt, and mix well.
Then add water and give a stir.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 12 minutes for firmer beans & 14 minutes for softer beans.
Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR) for at least 10 minutes.
Remove the 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.