Ingredients

• 1 cup Lobia (Black-eye beans)

• 1/2 bunch Palak (Spinach), stems removed, washed and finely chopped

• 1" Ginger root

• 1 large size Tomato, finely chopped

• 1 Onion finely chopped

• 2 Green chili finely chopped

• 1/2 cup Coriander leaves finely chopped

• 1 tsp fresh Lime juice = 1 tsp

• 1 Tbsp Canola oil

• 1 tsp Coriander powder

• 1/2 tsp Turmeric powder

• 1/2 tsp Garam masala

• 1/2 tsp Cumin seeds

• 1 small grain Hing (Asafetida)

• Salt to taste

Method

1. Wash lobia. Soak in 3 cups of water for 4 hours.

2. Heat a non-sticking skillet and pour oil. Add cumin seeds and hing. After 1/2 a minute, add all the ingredients except lobia, palak and coriander leaves. Add 2-3 tsp water. Let it cook for 5-7 minutes, stir 2-3 times. Keep aside.

3. Put on heat a deep skillet. Pour lobia with water and add palak. Let it boil till the lobia become tender, about 12-15 minutes.

4. Pour the masala prepared in step 2 into the skillet of step 3. Stir well.

5. Garnish with coriander leaves.

Serve hot with chapati, roti, tortilla, bread, plain rice, etc.

back to daals and beans