This nourishing soup can be served alongside a rice dish such as yellow rice, or eaten accompanied by a flatbread like chepati or puri. Black-eye peas are good for nursing mothers and provide a great source of protein and fibre.
- I cup black-eye peas, soaked overnight
- 4 cups water (approx.)
- 1 large clove garlic, chopped
- 1 small handful cilantro, chopped
- 1.5" piece fresh ginger, peeled and finely chopped
- 2 heaping Tbsp. shredded coconut/coconut flakes
- ½ cup water for blending
- 2 Tbsp. sunflower oil
- 1 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 1 pinch hing
- 5 curry leaves
- ¼ tsp. ajwan
- ¼ tsp turmeric
- 1 tsp. garam masala
- ¼ tsp. salt
- Drain black-eye peas. Pressure cook in approximately 4 cups water until soft, about an hour.
- Put garlic, cilantro, ginger, coconut and ½ cup water in blender and blend until liquefied. Set aside.
- In saucepan, heat oil, add mustard seeds, cumin, hing, curry leaves. When seeds pop, stir in blended coconut mixture. Add ajwan, turmeric, masala and salt. Cook for 1 minute to lightly brown.
- Pour in the black-eye peas and their cooking water and mix well.
- Rinse out the blender with clean water to add the extra to the soup.
- Bring to a boil, if it's more liquid than you want, simmer uncovered to reduce, if it's too thick you can thin it.
Adapted from Ayurvedic Cooking for Self-Healing by Usha And Vasant Lad
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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