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Lobhia Saag brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse 1 cup black-eyed peas thoroughly and soak in cold water for at least 3 hours or overnight for optimal texture.
Drain soaked peas and combine with 4 cups water in a large pot. Bring to a boil, then simmer gently (medium-low heat) for 25 minutes until just tender but not mushy.
While peas cook, heat 2 tbsp vegetable oil in a deep skillet over medium heat; add 1 tsp cumin seeds and sauté until fragrant, about 30 seconds.
Add 1 chopped medium onion and sauté until golden brown, then stir in 1 tsp ginger paste, 0.5 tsp turmeric powder, and 0.5 tsp red chili powder. Sauté for 2 minutes on medium heat.
Add 2 chopped tomatoes to the skillet, cooking down until soft and oil separates at the edge (about 4 minutes).
Add 4 cups chopped mustard greens and 2 cups chopped spinach. Cook on medium heat, stirring constantly, until wilted and deep green, about 3-4 minutes.
Add the cooked black-eyed peas (with any remaining liquid) to the greens mixture. Stir, add 1 tsp salt and 0.5 tsp garam masala, and simmer uncovered for 10 minutes to allow flavors to blend and excess moisture to evaporate.
Taste and adjust seasoning if needed. Serve hot with rice or flatbread.
