Wash and soak black eyed peas (lobia beans) 4-6 hours.
Break tempeh in small pieces and boil in water with ½ tsp of salt for 5-7 minutes. Drain the water and let the tempeh cool down. Once ready to touch, simply break it into small pieces, I like to size it as small as the lobia beans so that the sizes of both are equal. You can simply use food processor to break it small instead of doing it by hands.
Process ginger, garlic & serrano in a food processor. Keep it aside.
Once ready to make the curry, put instant pot on saute mode. Add in avocado oil, cumin seeds, whole cloves, whole peppercorn, cinnamon stick, whole dry red chili and bay leaf. Cook cumin seeds until they deepen in color and start to frangant.
Add in hing (asafetida) and wait for couple of seconds then add in finely chopped onion with processes ginger, garlic, jalapeno and ½ tsp of salt.
Stir well and cook onions until they start to translucent and raw smell of garlic is gone. Do not burn them.
Add in finely chopped tomatoes, tomato paste and rest of the spices with 1¼ tsp of salt. Mix well and cook it for couple of minutes or until oil starts to separate or it starts to stick to the bottom.
Then add in boiled and broken down tempeh crumb and soaked lobia bean WITHOUT any water. Mix well then add in 3½ cups of water. Mix well and bring it to boil.
Then close the lid, seal the valve and set IP on high pressure for 10 minutes.
Once 10 minutes of cook time is done, let the pressure release naturally for 16-18 minutes or until all the pressure is completely out and valve comes down.
Open the lid, stir well. Use back of the spatula to press some of the lobia beans which to thicken the curry on its own. If the curry seems runny, you can simmer it for 2-4 minutes on saute mode. Keep in mind that the longer it sits the thicket it gets without cooking more.
Add in squeeze of lemon and garnish with plenty of fresh cilantro. Simply serve it with either roti/chapati/naan/paratha or over steamed rice and side of raita!