Black-Eyed Beans with Spinach and Dill

Serves 18

• 3 C black-eyed peas
• 1 3/4 tbsp salt
• 1/2 C corn or peanut oil
• 1 tbsp cummin
• 1 tbsp brown mustard seeds
• 12 cloves garlic, chopped
• 45 to 60 curry leaves
• 3 lbs spinach, finely chopped, and left to drain in a colander
• 1 C very finely chopped fresh dill
• 1 C plain yogurt
• 1.5 tbsp cayene
• 1/4 C lemon juice

1. Cover peas and leave to soak overnight
2. Drain, and put in a pan with 3 quarts of fresh water and bring to a simmer
3. Partially cover and cook until tender
4. Stir in salt
5. Pour oil into a large pan or wok and set over medium-high heat.
6. When the oil is hot, add the cummin and mustard seeds.
7. As soon as the mustard seeds begin to pop, put in the garlic and curry leaves.
8. Stir once and then add the spinach and dill.
9. Stir and cook until most of the liquid in the spinach is absorbed.
10. Add the yogurt and continue to cook, stirring until the yogurt is abosrbed.
11. Reduce the heat to low and add 3 C water, the chili powder and 1 tsp salt.
12. Add lemon juice
13. Mix spinach and beans, stir and bring to a simmer.
14. Cover and reduce to low and simmer for 10 minutes.

-- PeteJohnson^? - 09 Oct 2005