Rinse the dry black eyed peas well thrice and soak them for at least 4 to 8 hours. Cover the bowl with a mesh basket/ lid or cloth if you want. Avoid covering it completely.
Later rinse them well with fresh water twice and add them to a cooker or bowl along with water.
Place the bowl in your pressure cooker and secure the lid. Pressure cook until you hear 2 to 3 whistles on the stovetop pressure cooker. If using Instant pot, pressure cook for 8 to 10 mins. (read notes) If you do not have a cooker, please read pro tips section in the post to cook them in a pot.
Once the pressure drops naturally, open the lid and check, black eyed peas should be soft yet hold shape. They should get mashed easily when you squeeze.
While the beans cooks, chop onions, grate ginger garlic and puree tomatoes. Peel and dice the potatoes if using.
Pour oil to a pan and heat it. Add bay leaf and cinnamon if using.
When they begin to sizzle, add the onions and stir fry on a medium high heat for 6 to 7 minutes, until golden.
Add the ginger garlic and saute for a minute. Reduce the heat and stir in salt along with all the ground spices - red chilli powder, garam masala, coriander powder, cumin and turmeric.
Immediately pour the tomato puree (read notes). Cook for a few minutes until the raw flavor of tomatoes is gone & the onion tomato masala turns thick. This step takes 3 to 4 minutes.
Optional - Add the potatoes along with 1 cup hot water. Stir well & bring to a boil on a high heat. Cover and reduce the heat to medium. Cook until the potatoes are fork tender yet firm and not mushy.
Transfer the black eyed peas (precooked or canned) along with the stock (beans cooked water). (If using canned beans, drain the liquid off and rinse them well under running water before adding to the curry).
Pour 1 cup or more hot water (as required) and bring this to a rolling boil on a high heat. Reduce and cook covered on a medium heat for 7 to 10 mins, until the curry is thick and the beans are flavorful.
Take a few tablespoons of black eyed peas & mash them well to smooth with another spoon. Stir that back to the curry to thicken it further. Taste test and add more salt or garam masala for more flavor.
Turn off and garnish black eyed peas curry with chopped coriander leaves. Serve it over steamed rice, quinoa, steel cut oats or millets. It also goes well with naan, roti, chapati or artisan breads.