Spinach with black-eyed beans - recipe says serves 4 but I think more like 3
3 tbsp vegetable oil
rounded 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
2-4 dried red chillies
5 garlic cloves, finely chopped or grated to a paste
14 fresh curry leaves
250g whole leaf spinach, shredded, or baby leaf spinach, well washed
salt, to taste
lots of freshly ground black pepper
1 tsp ground coriander
1 rounded tsp ground cumin
400g can of black-eyed beans, drained well and rinsed
1 1/2 - 2 tsp tamarind paste (I tried three or four places but found it in the Bismillah shop on Nicolson Square)
good handful of roasted salted peanuts
Heat the oil in a non-stick saucepan. Add the mustard, fenugreek seeds and chillies. Once the mustard seeds have spluttered, add the garlic and curry leaves and cook gently until the garlic is just starting to turn golden. Add the spinach, seasoning and a splash of water, mix well and cover. Cook for 5-7 minutes until the spinach is well wilted, stirring occasionally. Add the coriander and cumin, half the black-eyed beans and a splash of water. Cover and cook for 5-6 minutes. Take out one-third of the mix and blend to a fine puree. Return to the pan with the remaining beans. Stir in the tamarind paste and peanuts. Boil off any excess water until you are left with a thick creamy mass. Taste, adjust the seasoning, add more tamarind paste if you want more tang, and serve.
Pilau rice - serves 4
220g basmati rice, well washed
2 good tbsp ghee, or 1 tbsp butter and 2 tbsp vegetable oil
1 rounded tsp cumin seeds
10cm cinnamon stick
1 bay leaf
4 green cardomom pods
4 cloves
1 smallish onion, sliced
1/2 tsp turmeric
salt, to taste
Tip the rice into a large bowl, cover with water and leave to soak. Heat the ghee in a saucepan. Add the cumin, coriander, cinnamon stick, bay leaf, cloves, and cardamom and allow to sizzle for 10-15 seconds or until the cumin is aromatic. Add the onion and cook until it's turning golden at the edges.
Add the drained rice, turmeric and salt and cook for a minute, stirring. Add 400ml water, taste the water and adjust for salt. Bring to a boil, cover, reduce the heat to its lowest setting and cook undisturbed for 12-13 minutes. Check a grain -0 it should be cooked. Turn off the heat and serve when you are ready to eat.