Spinach and Black-eyed bean Curry (Palak Lobia)

After a long time its been sunny today with clear sky all day, otherwise its been rainy and cloudy most of the time even though its end of spring. I was late in making dinner  but even then i was able to capture few good pics with natural light. Hope to have 
Spinach is always my favourite leafy veggy , which i combine with everything like lamb (palak ghost) , cottage cheese and with all beans for mains. And spinach is one of the best leafy veg to increases blood count. And Beans are good source of proteins and  an alternative for vegetarians. 
Todays post is packed with Iron and proteins. This is one common recipe for me in daily cooking, its easy, no stress, tasty and goes well with both rice and roti's. With no further delay lets check the process.....

Level: Easy
Total time: 30 mins
Soaking time: 4-5 hrs
Serves: 2-3

Ingredients

Spinach/Palak : 200 gm
Black-eyed beans: 100gms
Onion: 1 medium
Cumin seeds: 1 teaspoon
Split chana Dal: 1 teaspoon (optional)
Dry fenugreek leaves / kasuri meethi: 2 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Oil : 3 tablespoon
Salt to taste

Directions

Preparations:
Soak beans for 4-5 hrs.
Chop Onion and spinach.

method:

Pressure cook the soaked beans with little salt and a cup of water for 3 whistles.
While your beans are cooking, chop up onions and spinach.
Take a pan add oil, when it is warm add cumin seeds and split chana dal. Then add Onions, salt and fry until transparent.
Add spinach and stir fry on medium flame for a minute and then add cooked beans along with water.
Add Red chilli powder, roasted cumin powder and coriander powder and crushed kasuri meethi. Fry till desired consistency.

Tips

• Use boiled water in rasam or any other curries. 

Wanna try....let set go..