Black-Eyed Peas with Spinach and Dill
An adaptation of a Sindhi recipe for black-eyed peas with spinach and dill. This is a healthy, bright side dish with Persian undertones.
Ingredients
- 1 cup black-eyed peas soaked overnight
- 4 tablespoon neutral oil canola/sunflower/vegetable
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 2 teaspoon crushed garlic
- 10 kadi patta (curry leaves)
- 1 bird’s eye chili finely chopped
- 8 ounces (226 grams) spinach roughly diced
- 1 cup dill finely chopped
- 1 teaspoon red chili flakes
- 1 teaspoon salt or to taste
- Zest of ½ lemon
- Juice of ½ lemon
Instructions
- Add black-eyed peas to stockpot. Add 4-5 cups water, and salt to taste. Bring to boil, and let peas simmer until soft. Drain water, and set peas aside in the same pot.
- In a separate wok or large frying pan, heat oil. Add cumin seeds and mustard seeds. When they begin to pop, add the crushed garlic, kadi pata, and chopped chili.
- Fry for roughly 30 seconds on medium low heat. Begin to add chopped spinach in batches, folding it in with the spices. Add chopped dill. Increase heat to medium, and continue to fry until the spinach begins to wilt.
- Pour over the spinach and dill mixture into the pot of black-eyed peas. Add 1 cup water, red chili flakes, and salt. Bring to boil. Lower to simmer, cover with tight fitting lid, and let it cook for roughly 10 minutes.
- Once done, top with lemon juice and lemon zest. Garnish with fresh dill and finely chopped chili, and serve with paratha or roti.