Heat oil in a pan over medium heat, add mustard seeds, cumin seeds and stir.

When mustard seeds start popping, add Hing, curry leaves, onions, turmeric powder, green chilies and garlic.

Sauté until onions turn light brown. Add Madras curry powder, chopped kale, ½ cup of warm water, salt to taste and mix well.

Cover and cook for 10 to 12 min on medium heat. When kale is cooked add black eyed peas, mix well, cover and cook for 3 to 4 minutes on medium heat.

Now add chopped cilantro, mix, cover and cook for another minute.

Remove from heat and serve with rice, roti or flatbread.

It can be stored in an airtight container for 2 to 3 days in the refrigerator.