Black Eyed Beans with Spinach & Tomato

A refreshing and light dish, this is easy to make and is very versatile - you can make using other pulses as well. You can serve this over plain rice or with chappati to make a meal. The recipe is quick to make once the onion, garlic and tomatoes have been chopped – just 15 minutes or so. I usually add less yoghurt or curd, but you can make it milder if you like to- just add more yoghurt. Lets see how its done.

Do check out the recipe video below

Ingredients: 

• 3 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 2 garlic cloves, finely chopped
• 10-12 curry leaves
• 1/2 cup chopped onion
• 2 green chilies, slit lengthwise
• 1/2 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 cup (200 g) tomatoes, cut into small pieces
• 1/4 cup spinach, chopped
• 1/2 cup cooked or canned black-eye beans 
• Salt to taste
• 3-4 Tbsp of plain yogurt/curd

Method:

1. Soak the black eyed beans in water for atleast 4 hours 
2. Boil and cook the lobia in cooker for 4-5 whistles and keep aside
3. Heat the oil in a large saucepan and add the mustard seeds. 
4. When they start to pop, add the garlic, curry leaves, and onion. 
5. Cook over moderate heat for 5 minutes or until the onion is soft.
6. Add the green chilies, chili powder, coriander, and turmeric. 
7. Mix well, then add the tomato pieces.
8. Stir well, then add the spinach. Cook over low heat for 5 minutes.
9. Now add cooked black-eye beans with salt to taste. 
10. Cook for a further 1 minute or until everything is hot. 
11. Remove the pan from the heat and slowly add the yogurt, stirring well. 
12. Serve warm with plain rice or roti 

Try out other easy curry recipes on the blog. Find them Here

Notes: 

• Do not overcook the tomatoes to retain their freshness
• Add more yoghurt/curd if you like to
• I boiled the black eye beans or lobia with some salt in a cooker