Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine:Indian
Spinach black-eyed beans saute, when served as a side with any carbs like rice, bread, potatoes, quinao etc, makes a nutrition enriched complete meal.
I definitely try to include some sort of protein into atleast one recipe of the meal. Might be dal, beans, lentil nuggets, etc. I really feel relieved cooking such fully power packed dishes for my family. For obvious reasons, like spinach is rich in iron, while black-eyed beans are highy rich in protein & fiber. I generally store beans in my freezer after soaking them for about 8-9 hrs. Obviously, it makes my cooking easy and quick. 🙂
We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.
You can have this, Spinach black-eyed beans saute, as it is or as a side for any rice, any bread, chapati, as a taco filling, or as part of a salad bowl. Try it and see! 🙂
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
Adding this, into my weight loss recipes collection⇒ Weight Loss Food / Low Carb Recipes
My Curry Recipes Collection here⇒ Curry / Koora / Stir Fry
My Dal / stew recipes collection here⇒ Dal / Pappu / Lentil Stew
- Black-eyed Beans Salad / Alasanda Guggillu
- Rajma – Palak Masala / Red Kidney Beans – Spinach Curry
- Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew
- Spinach – 2 cups (chopped)
- Black-eyed Beans – 1 cup (boiled)
- Red Chilli Flakes – 1½ teaspoons
- Roasted Peanuts Powder / Palli Podi – 2 tablespoons
- Jeera / Cumin Powder – 2 teaspoons
- Salt – 1½ teaspoon
- Water – ¼ cup
Ingredients for Tempering :
- Cooking oil – 3 tablespoons
- Jeera / Cumin Seeds – 1 teaspoon
- Sesame seeds / Nuvvulu – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Dry Red Chillies / Fresh Green Chillies – 3 (optional)
- Garlic pods – 6 (optional)
- Roasted Peanuts Powder / Palli Podi
- Garlic pods (optional)
Step wise pics procedure:
Put a frying pan on stove top under medium heat, add all
the ‘Ingredients for Tempering’ and sautee them until they splutter.
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.
After 4-5 mins, check if the spinach is shrinked and not raw.
Then, add the red chilli flakes, jeera / cumin powder, roasted peanuts powder and remaining salt (½ teaspoon).
Keep stirring everything, so that the powders & chilli flakes sticks througout.
Switch the flame off after a minute. Transfer the saute / sabzi into a serving bowl. Done!.
- Jeera / Cumin powder can be easily made, by dry roasting (until they splutter) a handful of them on stove top and once cooled, grind into fine powder. Same is the process for peanuts also.
- Adjust the salt and spice according to your taste.
- You can boil the beans and freeze them even for days before. But prefer to make the saute fresh only.
- The taste of this, Spinach black-eyed beans saute, was extraordinarily appeasing.
- We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.
- You can have this, Spinach black-eyed beans saute, as it is or as a side for any rice, any bread, chapati, as a taco filling, or as part of a salad bowl.
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