Kale Saute with black eyed beans, Sweet potatoes

My friends tease me on not repeating the dishes every so often. They are right. I make something new in some way every day. Or almost every other day. They tease my husband even more saying he doesn't get to eat the same thing more than once. It is not true, there are a lot of staple things that I keep making, but I do make something new a lot of times in a week.

I feel bad about this obsession of mine when my in-laws stay with us. They are used to eating same thing every day. All they want is stir fried veggies, rotis, sambar and traditional Iyengar dishes. They don't complain, at least in front of me though.

One year back -  Roti making simplified, Homemade Yogurt making
Ingredients:
Black Eyed Beans - 1 cup (dry)
Kale - 10 Oz bag (You can use up to 1 pound)
Sweet potato - 1 huge
Oil - 1 TBSP
Mustard seeds - 1/2 tsp
Broken red chillies - 2
Salt - to taste
Lime or lemon juice - from half of a lime/lemon or to taste

To grind: (this is totally optional, but gives a great taste)
Coconut - about 1/2 cup grated
Green chillies - 4 (optional)

Method:
Soak black eyed beans in enough water for 4 - 6 hours. Alternately, you can soak them in hot water for 1 hour and then cook them in the pressure cooker. Whichever method you use to cook, cook them till they are very soft. Drain and set aside. Peel the sweet potato and chop them into chunks.
In a skillet, heat oil. When hot, add mustard seeds. When they splutter,  add broken red chillies. Add the sweet potato chunks and sprinkle some salt. Mix well and close the lid. Let the potatoes cook well. When they are soft, add the chopped kale (I was using pre-washed already cut kale). Mix well. If you want, you can even add some spinach to it but spinach leaves out water which, kale doesn't. Keep that in mind. When kale is cooked down a bit, add the drained black beans. Adjust the salt if needed. Cover with a lid and keep the heat at the lowest possible setting.
In the mean time, take coconut and green chillies in a blender and blend them without adding water. If you opt not to use the green chillies, you can skip this step. Add the coconut green chilli mixture to the pot and mix well. Turn off the heat after a minute and squeeze some lemon or lime juice to taste. Mix well. This one can be eaten as is or as a topping on bread, pita or tortilla. I served with Indian tortilla or roti.

Enjoy.