We present a recipe for spinach and Dubbel bean curry that allows you to experience the culinary traditions of South Africa.
RECIPE
The following ingredients are needed to prepare the dish: 270–280 g of peeled Dubbel beans, which should be boiled for 10 minutes; 500 g of spinach, which needs to be washed and chopped; a little vegetable oil for frying; ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, a pinch of fenugreek seeds (methi), one sprig of curry leaves, one large onion, peeled and finely chopped, ½ teaspoon of yellow hing, 1 tablespoon of garlic and ginger paste, 1 tablespoon of mild Kashmiri chili powder, 1 teaspoon of curry powder (Pako Masala was used in this case), ½ teaspoon of turmeric, one small tomato, finely chopped, 2–3 green chili peppers, halved, and salt to taste.
The cooking process begins by heating the oil in a pot. Then, mustard seeds, cumin seeds, fenugreek seeds, and curry leaves are added. After the seeds begin to pop and the curry leaves sizzle, the onion is added to the pot and cooked until soft and translucent. Next, the garlic and ginger paste is stirred in and fried for about thirty seconds. After that, hing is added and mixed.
Next, add the Kashmiri chili powder, curry powder, and turmeric, stirring thoroughly. The pre-boiled Dubbel beans are added and seasoned with salt. All components must be well mixed, ensuring that the beans are evenly coated with the masala. A little water is added to deglaze the pot. Cover and cook for several minutes, allowing the aromas to penetrate the beans.
After this, the spinach is added in small portions, stirring constantly. The lid is covered again and cooking continues until the spinach wilts and reduces in volume; this stage takes approximately 8 to 10 minutes, requiring periodic stirring. Then, the chopped tomato and green chili peppers are added. The dish is covered again and cooked until the tomato softens and dissolves into the curry. Finally, all ingredients are thoroughly mixed once more. The curry is simmered on low heat for a few more minutes to deepen and harmonize the flavors, after which the heat is turned off. The hot dish is served with roti, rice, or naan.