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.