Black-Eyed Peas with Spinach and Dill - Pakistan Eats

Ingredients

• 1 cup black-eyed peas (soaked overnight)
• 4 tablespoon neutral oil (canola/sunflower/vegetable)
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 2 teaspoon crushed garlic
• 10 kadi patta ((curry leaves))
• 1 bird’s eye chili (finely chopped)
• 8 ounces (226 grams) spinach (roughly diced)
• 1 cup dill (finely chopped)
• 1 teaspoon red chili flakes
• 1 teaspoon salt or to taste
• Zest of ½ lemon
• Juice of ½ lemon