If you ever need an easy meal, look no further. With minimal prep time and very little chopping, you’ll create a dump-and-go dish that highlights the creamy combination of spinach and beans.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 tbsp Ghee
- 1/8 tsp cumin seeds
- 1/8 tsp brown mustard
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 cup tomato diced
- 1/2 tsp turmeric ground
- 1/4 tsp cayenne ground
- 1/2 tsp cumin ground
- 1/2 tsp coriander ground
- 1 tsp Himalayan pink salt
- 1 cup black-eyed peas dried
- 4 cups spinach raw
- 2 cups filtered water
Ingredients
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Rate this recipe!
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Instructions
- On your Instant Pot, select Sauté and More for high heat.
- Add ghee. Let ghee melt and get it hot.
- Add cumin and mustard seeds, and let them pop. The hot ghee will penetrate the seed and bring the flavor out.
- Next, add the garlic and ginger and cook briefly, 30 seconds.
- Add tomato and cook for 1-2 minutes.
- Stir in turmeric, cayenne, cumin, coriander, and salt.
- Add peas and water. Keep stirring until mixed well. Then cover with spinach.
- Close the pot and cook on high pressure (10 minutes), then naturally release (10 minutes), then release any pressure remaining.
- Serve with rice, naan, or chapatis. Garnish with salt and cayenne, to taste.
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