Make a smooth paste by grinding half an onion, coconut, and fennel seeds along with water.
Turn on the Instant pot in saute mode. Add oil and temper mustard seeds and fenugreek seeds.
Then add ginger paste, garlic paste, and the other half onion. Saute till the onion turns translucent.
Then add the tomato paste and tamarind paste. Mix and cook for 30 seconds.
Add the ground paste, mix and continue to saute for a minute.
Now it's time to add the spices - turmeric, coriander powder, cumin powder, and paprika. Fry for another 30 seconds.
Lastly, add the black-eyed peas along with water and salt. Turn off the Instant pot and close the lid.
Cook in manual mode for 15 minutes and release pressure naturally.
Once done, open the lid and garnish with chopped cilantro.