Black-eyed Peas with Spinach and Dill

Ingredients

• 1
  
  bag frozen black-eyed peas or 1 1/2 cups dried
  
• 3
  
  tablespoons vegetable oil
  
• 1
  
  teaspoon whole cumin seeds
  
• 1
  
  teaspoon whole brown mustard seeds
  
• 3
  
  cloves garlic, finely chopped
  
• 1
  
  pound spinach, roughly chopped
  
• 7-8
  
  tablespoons finely chopped fresh dill
  
• 6
  
  tablespoons plain yogurt
  
• 1-2
  
  teaspoons ground chili powder
  
• 2-3
  
  tablespoons fresh lime juice
  

Directions

1. If using dried beans, cover with water and let soak overnight. Drain the next day, place in a pan with 4-5 cups water and simmer until tender, 50-60 minutes. Add salt to taste.

2. If using frozen beans cook in salted water until tender following directions on the bag, but do not overcook. Drain.

3. Pour the oil in a large sauté pan and heat. Add cumin and mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, stir a few times, then add the spinach and dill. Stir and cook until most of the liquid in the spinach is absorbed. Add the yogurt and continue to cook until absorbed. Reduce the heat and add 3/4 cup water, chili powder (to taste) and salt. Add the lime juice and beans. Stir, bring to a simmer on low heat and cook gently for another 5 minutes. Place in a bowl and serve.