Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
Press saute mode on IP. Add oil and let it get hot. Add the seeds and cloves and cook for half a minute. Add the nuts and cook for a minute to roast. Add the onion, ginger, garlic, and chile and a pinch of salt and cook for 2 minutes. Stir occasionally.
Add the ground spices (turmeric through cayenne) and mix in. Add the tomato and peppers and mix in. Cook for a minute.
Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
Add a good dash of lemon and cilantro, some chopped red onion and serve with pappadum or crackers. I also like the pulao with some kachumbar salad.
Stovetop: Follow steps 1 to 3 in a Saucepan over medium heat. Cook for 3 to 4 minutes until tomatoes are tender. Mash the larger pieces. Add the soaked black eyed peas, rice and 2 1/2 cups water. Partially cover and cook for 30 minutes. Add salt and mix in. Add more water if needed. Continue to cook for another 10 to 20 minutes until the beans and rice are cooked through. Variations: Use green Mung beans or adzuki beans or small kidney beans for variation. Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation (omit the whole spices). Nutrition is for 1 Serve, does not include sides.