TZUTC: -0800   
   MSGID: 35522.fidonet_cooking@1:105/500 2dda966f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Eyed Peas With Spinach And Dill   
    Categories: Indian, Pakistani   
         Yield: 4 Servings   
       
         1 c  Black-eyed peas;   
              - soaked overnight   
         4 tb Neutral oil   
       1/2 ts Cumin seeds   
       1/4 ts Mustard seeds   
         2 ts Garlic; crushed   
        10    Kadi patta (curry leaves)   
         1    Bird's eye chili;   
              - finely chopped   
         8 oz Spinach (226 g);   
              - roughly diced   
         1 c  Dill; finely chopped   
         1 ts Red chili flakes   
         1 ts Salt; or to taste   
       1/2    Lemon; zest & juice of   
       
     Preparation time: 60 minutes   
     Cooking time: 30 minutes   
        
     An adaptation of a Sindhi recipe for black-eyed peas with spinach and   
     dill. This is a healthy, bright side dish with Persian undertones.   
        
     Add black-eyed peas to stockpot. Add 4 to 5 cups water, and salt to   
     taste. Bring to boil, and let peas simmer until soft. Drain water,   
     and set peas aside in the same pot.   
        
     In a separate wok or large frying pan, heat oil. Add cumin seeds and   
     mustard seeds. When they begin to pop, add the crushed garlic, kadi   
     pata, and chopped chili.   
        
     Fry for roughly 30 seconds on medium low heat. Begin to add chopped   
     spinach in batches, folding it in with the spices. Add chopped dill.   
     Increase heat to medium, and continue to fry until the spinach begins   
     to wilt.   
        
     Pour over the spinach and dill mixture into the pot of black-eyed   
     peas. Add 1 cup water, red chili flakes, and salt. Bring to boil.   
     Lower to simmer, cover with tight fitting lid, and let it cook for   
     roughly 10 minutes.   
        
     Once done, top with lemon juice and lemon zest. Garnish with fresh   
     dill and finely chopped chili, and serve with paratha or roti.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426