Spinach Lobia Curry | Spinach Lobia Curry Recipe | How to Make Spinach Lobia Curry

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#curryrecipe #lobiacurry #spinachcurry Spinach Lobia Curry Servings - 2 - 3 INGREDIENTS Black eye peas - 200 grams Water - 1 litre, divided Cumin - 1 teaspoon Mustard seeds - 1/2 teaspoon Black peppercorns - 1/4 teaspoon Coriander seeds - 1 tablespoon Dry red chili - 4 Coconut oil - 20 grams Garlic cloves - 4 Onions - 155 grams Coconut - 130 grams Tamarind pulp - 80 grams Coconut oil - 2 tablespoons Turmeric - 1/2 teaspoon Salt - 1 teaspoon Spinach - 150 grams Coconut oil - 1 teaspoon Cumin - 1/4 teaspoon Curry leaves - 10 - 12 Garlic - 1 1/2 teaspoons PREPARATION 1. In a mixing bowl, add 200 grams black eye peas, 500 milliliters water and soak for 4 hours. 2. Take a pressure cooker, add the soaked black eye peas, 500 milliliters water, 1 teaspoon salt and mix it well. 3. Cover it with lid and cook till you hear 3 whistles. 4. Remove it from heat. 5. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon mustard seeds, 1/4 teaspoon black peppercorns, 1 tablespoon coriander seeds, 4 dry red chili and dry roast for 2 - 3 minutes or until it turns golden brown in color. 6. Heat 20 grams coconut oil in a pan, add 4 garlic cloves, 155 grams onions and fry till translucent or until it turns golden brown in color. 7. Then, add 130 grams coconut and mix it well. 8. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color. 9. Remove it from heat and transfer this into a blender, add the roasted spices, 80 grams tamarind pulp and blend it into a smooth paste. 10. Heat 2 tablespoons coconut oil in a skillet, add the blended paste in it and mix it well. 11. Add 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well. 12. Then, add 150 grams spinach and mix it well. 13. Cook for 5 - 7 minutes on medium heat. 14. Now, add the cooked dal in it and mix it well. 15. Bring it to a boil. 16. Cook for 5 - 7 minutes on medium heat. 17. Remove it from heat. 18. Heat 1 teaspoon coconut oil in a pan, add 1/4 teaspoon cumin and stir well. 19. Add 10 - 12 curry leaves, 1 1/2 teaspoons garlic and stir for 2 - 3 minutes or until it turns golden brown in color. 20. Transfer this into the prepared dal and mix it well. 21. Serve hot.