Palak Lobia / Spinach and Black Eyed Beans Curry
|Black eyed beans||1 Cup (16 tbs)|
|Spinach||1 Bunch (100 gm)|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic clove||1 Large|
|Coconut||1⁄4 Cup (4 tbs)|
|Dry red chillies||3|
|Tamarind paste||1⁄3 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Urad dal||1⁄2 Teaspoon|
|Curry leaves spring||1|
|Turmeric powder||1⁄4 Teaspoon|
Soak black eyed beans for 3-4 hrs, add salt and cook until tender.
Wash and chop spinach finely. Chop green chillies finely. Keep aside.
Grind a masala by adding cumin seeds, garlic, peppercorns, coconut, dry red chillies and 1/3 tsp tamarind paste and about 1/2 a cup of warm water. Keep aside.
Heat oil in a pan. Add mustard seeds. When they splutter, add urad dal and fry until golden brown.
Add curry leaves and turmeric powder. Mix well.
Add chopped spinach and green chillies. Mix well. Simmer until spinach is soft. Add cooked beans and mix well.
Add ground paste and mix well. Bring to a boil and cover and cook for 5 minutes.
Check the seasonings and serve hot along with rice or roti.