Wash the black-eyed peas and set aside. I did not soak the black-eyed peas as the variety/brand that I used was becoming mushy when soaked for a long time. But you can soak black-eyed peas for a minimum of 45 minutes a maximum of 2 hours. If you want very soft and mushy black-eyed peas, I would recommend soaking for 2 hours.
Peel and chop 1 cup of butternut squash and white pumpkin.
Take ⅓ cup of thick coconut milk and dilute it with water to get 1.5 cups of thin coconut milk.
Set aside ½ cup of the thick coconut milk.
Slit the green chilies.
Instant Pot Method
Set the IP to saute mode and add the coconut oil.
Once it is hot, add the cumin seeds, curry leaves, green chili and red chili.
Saute for a minute and then add the washed black-eyed peas.
Mix them all and add the chopped vegetables and salt.
Now add the thin coconut milk and mix them all.
Set the IP in manual mode for 3 minutes. After it beeps, wait for 5 minutes and release the pressure quickly.
Then carefully open the lid and mix the ingredients.
Set the IP back in saute mode and let it simmer for 5 minutes.
After 5 minutes, add the thick coconut milk and mix again. Let it simmer for 2 minutes, and that’s it. The Olan is ready.
Pressure Cooker / Stove Top Method
Pressure cook the black eyed peas by adding 1 cup of water for just one whistle.
Heat a heavy bottom pan/vessel and add the coconut oil.
Once it is hot, add the cumin seeds, and curry leaves, green chili, and red chili.
Saute for a minute and then add the chopped veggies and cooked olan.
Add the thin coconut milk and let it cook until the vegetables are soft and tender.
Once the vegetables are cooked, add the thick coconut milk and let it simmer for five more minutes.
Video
Notes
Traditionally red pumpkin is used, but I went with butternut squash. You use either red or white pumpkin or a combo of both.
Adjust salt and spice as per your preference.
Also, you can use either white or brown eyed peas for this recipe.