#curryrecipe #lobiacurry #spinachcurry

Spinach Lobia Curry

Servings - 2 - 3

INGREDIENTS
Black eye peas - 200 grams
Water - 1 litre, divided
Cumin - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Black peppercorns - 1/4 teaspoon
Coriander seeds - 1 tablespoon
Dry red chili - 4
Coconut oil - 20 grams
Garlic cloves - 4
Onions - 155 grams
Coconut - 130 grams
Tamarind pulp - 80 grams
Coconut oil - 2 tablespoons
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Spinach - 150 grams
Coconut oil - 1 teaspoon
Cumin - 1/4 teaspoon
Curry leaves - 10 - 12
Garlic - 1 1/2 teaspoons

PREPARATION
1. In a mixing bowl, add 200 grams black eye peas, 500 milliliters water and soak for 4 hours.
2. Take a pressure cooker, add the soaked black eye peas, 500 milliliters water, 1 teaspoon salt and mix it well.
3. Cover it with lid and cook till you hear 3 whistles.
4. Remove it from heat.
5. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon mustard seeds, 1/4 teaspoon black peppercorns, 1 tablespoon coriander seeds, 4 dry red chili and dry roast for 2 - 3 minutes or until it turns golden brown in color.
6. Heat 20 grams coconut oil in a pan, add 4 garlic cloves, 155 grams onions and fry till translucent or until it turns golden brown in color.
7. Then, add 130 grams coconut and mix it well.
8. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and transfer this into a blender, add the roasted spices, 80 grams tamarind pulp and blend it into a smooth paste.
10. Heat 2 tablespoons coconut oil in a skillet, add the blended paste in it and mix it well.
11. Add 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.
12. Then, add 150 grams spinach and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add the cooked dal in it and mix it well.
15. Bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Heat 1 teaspoon coconut oil in a pan, add 1/4 teaspoon cumin and stir well.
19. Add 10 - 12 curry leaves, 1 1/2 teaspoons garlic and stir for 2 - 3 minutes or until it turns golden brown in color.
20. Transfer this into the prepared dal and mix it well.
21. Serve hot.

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