This is very easy to prepare. The combination of the daal (lentils), black eyed peas and spinach makes this a very healthy dish.
- Spinach - 1 lb - chopped (fresh or frozen)
- Black-eye peas - 1 cup or 1 16 oz can
- Yellow Pigeon Peas/ Toor Daal/ Tuvar Daal - 1 cup
- Onions - 1 big, sliced
- Ginger garlic paste - 1/2 tablespoon
- Tomatoes - 1, chopped fine
- Turmeric powder - 1/4 teaspoon
- Red chilly powder - 2 teaspoon (or according to taste)
- Coriander- cumin powder - 1 teaspoon
- Garam Masala Powder - 1 teaspoon
- Salt to taste
- Cilantro - 2 tablespoon, chopped fine, for garnish
- Oil - 1 - 1 1/2 tablespoon
- Mustard seeds - 1 teaspoon
- Cumin seeds/Jeera - 1/2 teaspoon
- Curry leaves - 1 sprig
- Dried red chillies - 3
- Asafoetida powder/Hing - a pinch
Pressure cook the pigeon peas/toor daal in the pressure cooker ( about 3-4 whistles) . Set aside.
Cook the black eyed peas separately (this can be pressure cooked too).
Heat oil in a pan. Season with mustard seeds. When they 'pop', put in the cumin seeds. Add the curry leaves, dried red chillies and asafoetida powder.
Put in the sliced onions and fry till light brown, followed by ginger garlic paste and fry for about 5 minutes or so. Also add the chopped tomatoes and fry till tomatoes are pulpy.
Add turmeric powder, red chilly powder and the coriander cumin powder, mix well and fry for a minute or so.
The chopped spinach goes in next. The chopped spinach looks like there's a lot of it, but as you fry it, it shrinks and comes together with the onion and tomato mixture. (Do not cook spinach for long as it will turn dark)
Add the cooked black eyed peas,boiled tuvar daal and salt to taste to the spinach mixture. Mix well. Water can be added depending on the kind of thickness you like.
Let it come to a boil and when almost done, garnish with garam masala powder and finely chopped cilantro.
Serve hot with white rice or rotis. My husband also likes to eat it with Khakra.