Épinards et haricots cornille sautés

Ingrédients

• 2 heaped cups Spinach ((roughly chopped))
• 1 cup Black Eyed Beans ((boiled))
• 1 1/2 teaspoons Red Chilli Flakes
• 2 tablespoons Roasted Peanuts Powder / Palli Podi
• 1 1/2 teaspoon Jeera / Cumin Powder
• 1 1/2 teaspoons Salt ((or as per taste))
• as required Water ((for boiling and cooking))
• 3 tablespoons Cooking oil
• 1/2 teaspoon Jeera / Cumin Seeds
• 1 teaspoon Sesame seeds / Nuvvulu
• 1/2 teaspoon Turmeric powder
• 3 count Dry Red Chillies / Fresh Green Chillies ((optional))
• 6 count Garlic pods ((optional))

Préparation

1. 1

   --- PREP WORK (common for both methods): ---

2. 2

   To 'SOAK' the black eyed beans:Take 2 cups of beans into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.Leave the vessel on kitchen platform, let the beans soak for 8 hrs.Strain the soaked water before cooking.

3. 3

   --- STOVE TOP METHOD SPINACH & BLACK EYED PEAS DRY CURRY: ---

4. 4

   To 'COOK' the black-eyed beans:on STOVE TOP: Take the beans into a sauce pan, add double the amount of water. Close with lid. Let them cook under HIGH FLAME on ,stove-top until they soften (might take 30 to 40 mins).

5. 5

   TO MAKE THE CURRY:Put a frying pan on stove top under medium heat, add all the, ‘Ingredients for Tempering’ and saute until they splutter.

6. 6

   Transfer the chopped spinach & boiled beans, water and 1 teaspoon salt to the pan. Give a stir, change to high flame and cover the pan with lid.

7. 7

   After 4-5 mins, check if the spinach is shrunk and not raw.Then, add the red chilli flakes, jeera / cumin powder, roasted peanuts powder and remaining salt (½ teaspoon).

8. 8

   Keep stirring everything, so that the powders & chilli flakes sticks throughout.Switch the flame off after a minute. Transfer the saute / sabzi into a serving bowl. Done!.

9. 9

   --- INSTANT POT METHOD SPINACH & BLACK EYED BEANS SAUTE: ---

10. 10

    TO MAKE THE CURRY ALONG WITH BOILING THE BEANS:Switch ON the Instant Pot. Set to SAUTE MODE for 5 mins. Add the oil and all the 'Ingredients for Tempering'. Just fry them until the splutter.

11. 11

    Immediately, press the CANCEL button,and add the soaked black eyed beans into the pot.

12. 12

    Now, add fresh water until all the beans are dipped. Give a stir. Close the lid of the Instant Pot. Set the MODE to PRESSURE COOK, PRESSURE LEVEL to HIGH, time to 5 mins, valve in SEALING POSITION.

13. 13

    After NATURAL PRESSURE RELEASE, open the valve and lid of the instant pot. Transfer all the chopped spinach leaves. Add the salt and ¼ cup of water too. Set to SAUTE MODE for 10 mins.

14. 14

    Close the pot with an external GLASS LID (not the instant pot lid). Let the spinach shrink, it takes 7 to 8 mins. Open the lid, add red chilli flakes, roasted peanut powder, jeera / cumin powder, remaining salt.

15. 15

    Mix up everything gently, let it be in SAUTE mode until all the water evaporates.Then SWITCH OFF the gadget, transfer the curry from the instant pot to a serving dish. Done!