Bored of the same curry day after day? Would like to try something new but nutritious? If you answered 'Yes' to both the above questions, then this is a dish you should definitely try. Bring in the black eyed pulse and team it with the super nutritious spinach. I love the light spice of freshly ground black pepper and the crunch of the roasted & salted peanuts with this fresh vegetable. Try this simple nutrition packed recipe today!
Recipe adapted from book 'I Love Curry' by Anjum Anand
3 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenugreek seeds
3 dry Red Chillies
3 Garlic cloves, finely chopped
few Curry leaves
250 g Spinach, washed well & shredded (I used baby spinach whole leaves)
Salt, to taste
Black pepper, to taste (I used freshly ground & lots!)
1 tsp Coriander powder
1 tsp Ground Cumin
400 g can Black Eyed Beans, drained well and rinsed (I used black eyed beans pressure cooked at home)
Tamarind paste, to taste
few Peanuts (Roasted & Salted)
- Heat oil in a pan and add the mustard seeds, fenugreek seeds and dried red chillies.
- Once the seeds have spluttered, add the chopped garlic and curry leaves. Cook them gently until the garlic starts to turn golden in color.
- Add the spinach, salt and ground pepper along with a splash of water. Mix well, cover and cook for five minutes stirring occasionally. Spinach would have well wilted by now.
- Add the ground cumin, coriander powder, half the black eyed beans and a splash of water. Cover and cook for another five minutes.
- Take out one third of the mix and blend to a fine puree. Return to the pan with the remaining beans. (This step of adding the blended mixture gives this dish a lovely creamy texture).
- Stir in the tamarind paste and peanuts. Boil off any excess water until it reaches the consistency you prefer.
Notes: I had used the water retained from cooking the black eyed beans instead of plain water while cooking this dish. Taste and adjust the seasoning, if required. Serve this with rice/chappathis with little yogurt.
♥ Thank You ♥
♥ Thank You ♥