Name: Fresh Greens with Black-Eyed Peas (Hyderabadi Waale Lobhia)
Yield: Makes a generous 4 cups
Cuisine: India
Ingredients: 4 ounces fresh spinach leaves, well rinsed and coarsely chopped; 4 ounces fresh mustard greens, well rinsed and finely chopped (see Tip); 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut into ¼-inch-wide slices (do not remove the seeds); 1 cup dried black-eyed peas (see box); 2 teaspoons Roasted Curry Leaf Spice Blend; 2 tablespoons Ghee or canola oil; 1½ teaspoons coarse kosher or sea salt; 2 teaspoons cumin seeds; ¼ teaspoon ground turmeric; ¼ teaspoon ground asafetida; 1 large tomato, cored and finely chopped

Preparation info

Makes a generous
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This is one of those curries that is not only good but also good for you. Mustard greens house an incredibly large amount of iron and provide a hint of bitterness to the mixture. Serve this with a basket of Naan, either homemade or store-bought, for a simple but nutritionally solid meal.

Ingredients

1 cup dried black-eyed peas (see box)
2 tablespoons Ghee or canola o

Method

Place the black-eyed peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups

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Ingredients

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