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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Eyed Peas With Spinach And Dill
 Categories: Indian, Pakistani
      Yield: 4 Servings
 
      1 c  Black-eyed peas;
           - soaked overnight
      4 tb Neutral oil
    1/2 ts Cumin seeds
    1/4 ts Mustard seeds
      2 ts Garlic; crushed
     10    Kadi patta (curry leaves)
      1    Bird's eye chili;
           - finely chopped
      8 oz Spinach (226 g);
           - roughly diced
      1 c  Dill; finely chopped
      1 ts Red chili flakes
      1 ts Salt; or to taste
    1/2    Lemon; zest & juice of
 
  Preparation time: 60 minutes
  Cooking time: 30 minutes
  
  An adaptation of a Sindhi recipe for black-eyed peas with spinach and
  dill. This is a healthy, bright side dish with Persian undertones.
  
  Add black-eyed peas to stockpot. Add 4 to 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.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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