Palakwali Lobiya - Black Eyed Peas with Spinach
This is an Ethiopian cuisine inspired reboot of a childhood staple, Lobiya. The Palakwali Lobiya is easy to cook and extremely flavourful.
Servings: 4 people
Equipment
- Pressure Cooker
Ingredients
For Lobiya
- 1 cup Lobiya/Black Eyed Peas Soak for overnight or 4-5 hours
- 2 cups Water
- 1 tsp Salt Adjust to taste
For the spinach saute
- 1 and 1/2 cup Spinach washed and chopped
- 2 cloves Garlic smashed and chopped
- 1 1/2 inch piece Ginger washed and chopped
- 1 tbsp Olive Oil or any other cooking oil
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2-3 cracks Black pepper
- Salt to taste check before adding more, Lobiya is already salted.
Instructions
Steaming Lobiya/ Black Eyed Peas
- The first thing to do is to cook the beans. Soaking helps soften the beans. If you have time to plan ahead, soak the beans overnight or even for 2-3 hours. If not wash and proceed next step.
- Pressure cook Lobiya with twice the amount of water. Add salt and steam for about 20 minutes. If your cooker has a whistle then cook on high until the first whistle, reduce heat and cook for another 10-15 minutes. Once done, rest and release pressure naturally before opening the lid.
- Drain the beans and reserve liquid for using later – it could become a part of a soup or used for kneading flour.
Sauteing Spinach
- Finely chop garlic and ginger. Wash spinach and chop it up roughly. Heat a heavy bottomed pan. Add oil, ginger and garlic. Sauté until they are fragrant and beginning to brown. Add spinach along with dry spices. Mix well and cook until the leaves change colour and soften. Add salt at the end along with pepper.
Combine beans and spinach
- Finally, transfer the beans that have been resting. Mix well, lower the heat, cover the pan and let it steep for a few minutes. That’s it! Palakwali Lobiya – Black Eyed Peas with Spinach is ready. Enjoy with fresh bread, rice or as a side with chicken and salad.