How to cook
The peas are washed well. Pour hot water over them and set them aside to soak.
The onions and tomatoes are cut into small cubes and the garlic is chopped.
Fry the cumin seeds in heated oil, until they release their aroma, then add the garlic and ginger.
Next up, fry the onions and fry everything, until the onions soften.
Add the tomatoes and 1 tsp. of salt. Leave the dish for about 5 minutes. Then add all the other spices and mix well.
Add the strained peas and about 3-4 cups of water and after they boil, leave them on low heat, until the peas are fully cooked.
They can be left longer, until the peas are overcooked and become creamier, or pieces may remain for a thinner but very appetizing stew.
Finally, add the washed and chopped spinach, stir and leave the pea stew under the lid for a few more minutes, until all the spinach softens.
Finally, sprinkle it with chopped parsley and the summer Indian spinach stew is ready to be served.