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Hyderabadi Lobhia with Fresh Greens
Black-eyed peas simmered with a mix of bitter mustard greens and spinach, a cumin-and-tomato tempering and roasted curry-leaf powder: an iron-rich, gently hot curry to scoop up with naan.
- YieldMakes a generous 4 cups; serves 4
- Hands-on22 min
- Total1 h 9 min
- Difficulty
Ingredients
- 170 gdried black-eyed peas, about 1 cup
- 720 mlwater
Tempering
- 2 tbspghee or canola oil
- 2 tspcumin seeds
- ¼ tspground turmeric
- ¼ tspground asafetida
- 1large tomato, cored and finely chopped
- 1½ tspcoarse kosher or sea salt
- 2fresh green Thai, cayenne or serrano chiles, stems removed, cut into 6 mm slices with seeds
Greens
- 115 gfresh mustard greens, well rinsed and finely chopped
- 115 gfresh spinach leaves, well rinsed and coarsely chopped
- 2 tsproasted curry leaf spice blend (karuvapillai podi)
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