For a description of the making of this recipe and ingredient notes, see this post.
Parveen Haroon's Black eyed Beans with Spinach and Dill
From Madhur Jaffrey's "From Curries to Kebabs: Recipes from the Indian Spice Trail." Clarkson Potter 2003.
1 cup dried black-eyed peas
1 3/4 teaspoons salt
3 Tablespoons corn or peanut oil
1 teaspoon whole cumin seeds
1 teaspoon whole brown mustard seeds
4 cloves garlic, chopped
15-20 fresh curry leaves, if available (I used 8 or so dried)
1 pound spinach, washed, finely chopped, and left to drain in a colander (I used one bunch, probably half a pound)
7-8 Tablespoons very finely chopped fresh dill
6 Tablespoons plain yoghurt (I used about 4 Tablespoons milk)
1 1/2 to 2 teaspoons coarsely ground, pure chili powder (gochu karu!)
1 dried lime or 1 fresh lime or 1 to 2 Tablespoons fresh lemon juice
Cover the beans generously with water and leave to soak overnight. Drain them the next day, put in a pan with 4 cups of fresh water, and bring to a simmer. Partially cover with a lid, and cook for 50 to 60 minutes, or until tender (mine took 2 hours). Stir in 1 1/2 teaspoons of the salt.
Pour the oil into a large pan or wok and set over medium-high heat. When the oil is hot, put in the cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the garlic and curry leaves. Stir once, then add the spinach and dill. Stir and cook until most of the liquid in the spinach is absorbed. Reduce the heat to low and add 1 1/2 cups of water, the chili powder, and the remaining 1/4 teaspoon of salt. Stir. If using a dried lime, crack the lime and take out the dried black pulp. Remove any seeds and crush the pulp. Add it to the spinach. Now pour the contents of the spinach pan into the pan containing the beans. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 10 minutes. Serve with tomato-garlic rice (separate recipe).