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Ingredients:
- Chopped spinach (palakura) 1 bowl
- Boiled black-eyed peas
- One cup of onions cut into medium size pieces
- Salt - one spoon
- Red chilli powder – one spoon
- One table spoon of chopped garlic (about two pieces of a garlic clove)
- Tamarind Paste - 1 spoon
- Four spoons of oil
- Half spoon of cumin (jeelakarra)
- One spoon of channa dal (senaga pappu)
- urad dal (minapa pappu) one spoon
- Two dried red chillies
- Green chillies - 2
- A pinch of turmeric powder
- A Pinch of asafoetida (inguva)
- one cup of water
Procedure:
Put four spoons of oil in a bowl and heat it for about 30 seconds
on medium. Add asafetida, red chilli pieces fry it for a while. Add urad dal, channa dal, mix well and add cumin and gingelly. Wait till you here a crackling sound and then add chopped
garlic. Mix the ingredients and add onions. After the onions turn to brownish red, put the spinach in. Stir occasionally and
after a while add water, salt, tamarind paste and turmeric and mix well. Stir occasionally for 5 minutes. Then, add boiled
black-eyed peas and mix well. Cook for two to three minutes while stirring ocasionaly.
Serving Size:
5 servings
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