A refreshing and light dish, this is easy to make and is very versatile - you can make using other pulses as well. You can serve this over plain rice or with chappati to make a meal. The recipe is quick to make once the onion, garlic and tomatoes have been chopped – just 15 minutes or so. I usually add less yoghurt or curd, but you can make it milder if you like to- just add more yoghurt. Let's see how it's done.

Ingredients:
3 tbsp vegetable oil
1/2 tsp mustard seeds
2 garlic cloves, finely chopped
10-12 curry leaves
1/2 cup chopped onion
2 green chilies, slit lengthwise
1/2 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 cup (200 g) tomatoes, cut into small pieces
1/4 cup spinach, chopped
1/2 cup cooked or canned black-eye beans
Salt to taste
3-4 Tbsp of plain yogurt/curd

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Music: Libre
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