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Black-Eyed Peas With Spinach And Dill

Name: Black-Eyed Peas With Spinach And Dill
Prep time: 25 min
Total time: 40 min
Cuisine: Other
Ingredients: 1 bag frozen black-eyed peas or 1 1/2 cups dried; 3 tablespoons vegetable oil; 1 teaspoon whole cumin seeds; 1 teaspoon whole brown mustard seeds; 3 cloves garlic, finely chopped; 1 pound spinach, roughly chopped; 7-8 tablespoons finely chopped fresh dill; 6 tablespoons plain yogurt; 1-2 teaspoons ground chili powder; 2-3 tablespoons fresh lime juice

Black-Eyed Peas With Spinach And Dill reads citrus 6.1, sourness 5.2 and herbaceous 4.3 on Palate's 0–10 flavor X-ray — a Other side, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.0 / 10
Sweet & Fruity — 1.8 / 10
Sour & Bright — 7.7 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 3.6 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 6.1 · Sourness 5.2 · Herbaceous 4.3 · Allium 3.8 · Richness 3.1 · Earthy 3.0 · Umami 2.7 · Funk & Ferment 2.5 · Warm Spice 2.3 · Bitterness 1.8 · Sweetness 1.8 · Nutty 1.4 · Heat 1.3 · Floral 1.2 · Salinity 0.7

What's in it (10)

1 bag frozen black-eyed peas or 1 1/2 cups dried
3 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon whole brown mustard seeds
3 cloves garlic, finely chopped
1 pound spinach, roughly chopped
7-8 tablespoons finely chopped fresh dill
6 tablespoons plain yogurt
1-2 teaspoons ground chili powder
2-3 tablespoons fresh lime juice

Time & effort: about 40 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 93.8 kcal, 4.8 g protein, 4.3 g fat, 12.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

If using dried beans, cover with water and let soak overnight. Drain the next day, place in a pan with 4-5 cups water and simmer until tender, 50-60 minutes. Add salt to taste.
If using frozen beans cook in salted water until tender following directions on the bag, but do not overcook. Drain.
Pour the oil in a large saute pan and heat. Add cumin and mustard seeds. As soon as the mustard seeds begin to pop, add the garlic, stir a few times, then add the spinach and dill. Stir and cook until most of the liquid in the spinach is absorbed. Add the yogurt and continue to cook until absorbed. Reduce the heat and add 3/4 cup water, chili powder (to taste) and salt. Add the lime juice and beans. Stir, bring to a simmer on low heat and cook gently for another 5 minutes. Place in a bowl and serve.

Dishes with a similar flavor shape

Paneer Tikka — Indian
Grilled Za'atar Chicken Thighs — Middle Eastern
Turkish Cucumber And Mint Soup — Turkish
Shafut (Flatbread Soaked in Herbed Buttermilk) — Yemeni
Black Bean and Avocado Sandwich — Mexican

Keep reading: what citrus, sourness, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.